Name: Salsa di Pomodoro (Tomato sauce)
Yield: Makes 1 pint (600 ml)
Cuisine: Italian
Ingredients: 1 stick of celery, chopped; a few fresh basil leaves or a pinch of dried oregano; 5 tablespoons (5 X 15 ml spoon) olive oil; 2 X 14 oz (397 g) can of tomatoes; 1 teaspoon (5 ml spoon) sugar; salt and pepper; 1 medium-size onion, chopped; 1 carrot, chopped

Preparation info

Makes
1 pint

Difficulty
Easy

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.

Ingredients

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

Method

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.