Cooked Tomato and Parma Ham Sauce

Salsa di Pomodoro e Prosciutto di Parma

Preparation info

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1.7 kg/3¾ lb tomatoes, peeled, seeded and chopped
  • 1 tablespoon finely chopped onion
  • 100 g/3½ oz Parma ham, finely minced
  • pinch of thyme
  • 1 bay leaf
  • 1 tablespoon flour
  • salt and freshly ground black pepper
  • pinch of sugar
  • 2 tablespoons olive oil


    Fry the onion in the olive oil, add the Parma ham, thyme and bay leaf. Remove the pan from the heat and stir in 1 tablespoon of flour, return the pan to the heat and cook gently for 3 minutes. Add the tomatoes, season with salt, pepper and sugar and cook for 45 minutes, stirring from time to time.

    To serve with bollito misto.