Salsa di Pomodoro

Tomato Sauce

Preparation info
  • Makes about

    6 cups

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 2 cans (28 ounces each) plum tomatoes, with their juices
  • 1 cup tomato puree


Place the tomatoes and their juices in a food processor and process until finely chopped but not liquified. Transfer to a heavy saucepan. Stir in the tomato puree and place over low heat. Bring to a simmer and cook, stirring often, until the sauce is hot and slightly thickened, about 20 minutes. Season with salt and pepper.

If desired, stir in the butter, olive oil, or sugar to balance