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Salsa di Pomodori (Tomato Sauce!)


2 tablespoons olive oil
1/2 cup finely chopped onions
2 cups Italian plum or whole-pack tomatoes, coarsely chopped but not drained
3 tablespoons tomato paste
1 tablespoon finely cut fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper

To make about 1 1/2 cups

Using a 2- to 3-quart enameled or stainless-stell saucepan, heat the olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned. Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper. Reduce the heat to very low and simmer, with the pan partially covered, for about 40 minutes. Stir occasionally.

Press the sauce through a fine sieve (or a food mill) into a bowl or pan. Taste for seasoning and serve hot. (I serve directly from the saucepan!)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.