Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

In Apulia, where I suspect a fresh tomato sauce is made daily in summer in every household, there is a perforated tin utensil, rectangular in form, for sieving the sauce, called mattareddha (dialect), found in weekly markets. To make a good tomato sauce, you need:


  • 1 kilo ( lb) fresh plum tomatoes
  • olive oil
  • 1 sweet white onion, chopped
  • some fronds of sedano (celery grown as a herb)
  • parsley, chopped
  • some dried origano
  • 1 bayleaf
  • 1 few drops of wine vinegar
  • sea salt
  • 1 teaspoon of sugar


    Cover the bottom of the pan with olive oil, put in the chopped onion, the sedano. parsley and origano. Simmer for a few minutes without browning (soffriggere), then put in the tomatoes, which have been gently squeezed under water to release some of the pips, and the bayleaf, the wine vinegar, the salt and sugar, and cook slowly on an asbestos mat, covered. After 40 minutes, pass through a sieve and, if it has not the consistency of a sauce, reheat and reduce; then pour it over the spaghetti. Serve with grated pecorino or caciotta.