simmer · tomato sauce
★ STARRED KITCHENPrep 5 minCook 15 minGraincourt Salsa
Independent adaptation of a publicly published Andrea Impero recipe. Not affiliated with, sponsored by, or endorsed by Andrea Impero.
From a starred kitchen.
Ratio
Ingredients
- Cherry Tomato — 500 g datterini gialli
- Garlic — 2 pezzi aglio
- Olive Oil — 50 g EVO
- Salt — 1 g sale
Method
- Pour to the lines in order (bottom → top): Olive Oil.
- Add: Cherry Tomato, Garlic, Salt.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
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First run is small.
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Provenance
Andrea Impero. Italian contemporary. Cited awards include: Michelin 1* (Elementi).
Originally published as Salsa di Datterini Gialli.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Andrea Impero / Identità Golose (Elementi Fine Dining / Locanda del Cardinale) (published as “Salsa di Datterini Gialli”). Full citation lives in Provenance.