Pommarola

Name: Pommarola (Summer Tomato Sauce)
Yield: Serves 6
Cuisine: Italian
Ingredients: 5 sprigs of flat-leaf parsley; 3 leaves of fresh basil; Sugar (optional); 1 teaspoon sea salt; 1 carrot, sliced; 1 yellow onion, sliced; 1 small garlic clove, lightly crushed; 1 celery rib, sliced; 2½ pounds ripe, fresh tomatoes, preferably plum tomatoes; 2½ pounds ripe, fresh tomatoes, preferably plum tomatoes; 2½ pounds ripe, fresh tomatoes, preferably plum tomatoes

Summer Tomato Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

There may be as many tomato sauces in Italy as there are cooks, but what distinguishes this summer sauce from others is the fact that the vegetables and herbs aren’t sautéed before the tomatoes are added. Just toss everything into the pot and cook over very low heat until you have a thick sauce.

Ingredients

2½ pounds ripe, fresh tomatoes, preferably plum tomatoes
1 yellow onion, sliced

Europe
Italy
Sauce
Mediterranean
Vegan
Summer

Method

Wash the tomatoes very well. Remove and discard the stems. Cut the tomatoes in half if they are small, in quarters if they are large. Place the tomatoes, onion, carrot, celery, garlic clove, basil leaves, and parsley in a heavy saucepan large enough to hold them comfortably. Stir the mixture with a wooden spoon to mix the ingredients well and then cook, covered, over very low heat for 1 to 1½ h