Salsa di Pomodoro

Tomato sauce

Preparation info
  • Makes

    1 pint

    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

Tomatoes are traditionally associated with pasta, hut fresh tomatoes are relatively expensive except in the summer. Canned tomatoes make a delicious sauce when they are simmered with herbs and vegetables. You can make this sauce in larger quantities and freeze it.


  • 2 X 14 oz (397 g) can of tomatoes
  • 1 medium-size onion, chopped


Put all the ingredients except the seasoning in a heavy saucepan and simmer together over a very low heat for at least 1 hour. Then purée in a blender or press through a sieve. Season to taste with salt and pepper.