This weekend I was in the grocery and not thinking of buying tomatoes, until I saw these, were beautiful. The surprise was there not only beautiful, are also delicious. Looking at the package I saw that are a hybrid species called campari and is originated in Europe. They are small, the size of a golf ball, and comes in bunches.
The flavor is well balanced, sweet and without much acidity, just as were the tomatoes I ate when I was little at my grandmother's house. Do not doubt for a minute what I would do with them: A tomatoes. sauce
The sauce has earned , as well, to coat my ravioli,so,I could do some bruschette baguette with cheese and bits of tomatoes, drizzled with olive oil Here I let the recipe of my tomato sauce
In a large saucepan over medium-high heat, saute onions, carrots and garlic in the oil until soft
Add crushed tomatoes an sauté for about 4 min.
Pour the wine with the light brown sugar Stir and bring to boil until the red wine evaporate.
Stir occasionally Add the broth slowly and boil 30 to 35 minutes adding broth as needed.
Place the bay leaf and rosemary Remove from heat when thick, check the salt and pepper if you like a velvety sauce, ready to go after a pasata