Salsa di Pomodoro

Tomato Sauce

Preparation info
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By Joyce Goldstein

Published 2001

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  • 1 can (28 ounces) plum tomatoes, with their juices
  • ½ cup tomato purée


Place the tomatoes and their juices in a food processor and process until finely chopped but not liquefied. Transfer to a heavy saucepan. Stir in the tomato purée and place over low heat. Bring to a simmer and cook, stirring often, until the sauce is slightly thickened, about 20 minutes. Season with salt and pepper. If desired, stir in the butter or olive oil for a smoother finish, and the suga