From choosing the right tomatoes to making tomato pur�e, whole peeled tomatoes, chunky preserves, dried tomatoes, and tomato paste, this book guides you step by step using traditional family methods, clear explanations, and simple techniques—perfect for any home kitchen.

Inside you will also find two special chapters dedicated to the journey of the tomato around the world:

Tomato Sauces of Europe, with recipes such as French coulis, Proven�al sauce, piperade, sofrito, and Spanish tomate frito.

Tomato Sauces of the World, with American marinara, tomato sauce, relish, BBQ sauce, and classic bar-style and cocktail tomato juice.

A way to discover how the same tomato changes flavor, style, and character from country to country.

There is also plenty of space for true humble cooking—the cooking of everyday life:

eggs in tomato sauce, pappa al pomodoro, Sardinian pane frattau, rustic omelets, simple soups, and dishes created to waste nothing and eat well with little.

The book includes many full-color digital photographs, created to show every step clearly and visually, making each process easy even for beginners.

A solid, real-life manual for anyone who loves to:

• cook at home
• preserve food for the winter
• waste nothing
• rediscover the true taste of handmade food

Simple food. Real methods. Tomatoes the way they used to be.

"About this title" may belong to another edition of this title.

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