Tomato Sauce - Salsa di Pomodori - I use this simple tomato sauce as the basis for many recipes. My biggest problem is to stop myself from eating it all straight from the pan.
The non-vegetarian version would have two anchovy fillets cooked and mashed into the oil before the onions go in – this adds a surprising umami depth and richness to the sauce with no discernible fish flavour. For this version, kelp powder or nori sheets or wakame (wakame is easier) are cut and then ground, with the salt, to a powder, then mixed with the tamari/soy. My thoughts on Peeling Tomatoes