Istrian Tomato-Onion Sauce

Salsa de Pomidoro co’ la Sivola

Preparation info
  • Makes about

    3 cups

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

You may use this sauce to dress pasta, hut in Istria it is cooked until thick and becomes a sauce for boiled meats. It is so tasty and basic that you will probably find your own uses for it.


  • 3 garlic cloves, with green heart removed, cut into slivers
  • 1 tablespoon/7 g minced fresh parsley


An easy way to peel tomatoes is to drop them into boiling water for 30 seconds and then lift them out with a slotted spoon. The skins should slip off easily Once you have prepared all of the ingredients, combine the garlic and parsley in a dish with the salt.

Pour a few drops of olive oil into a large casserole or saucepan with a broad bottom, and swirl them around. Then arrange a layer