Advertisement
Easy
Published 1986
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:
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,