Name: Salsa Piccante col Pomodoro (Spicy tomato sauce)
Yield: Makes ½ pint (300 ml)
Cuisine: Italian
Ingredients: 6 large fresh tomatoes or 14 oz (397 g) can of tomatoes, chopped roughly; salt and black pepper; 1 medium-size onion, quartered; 1 pepper, red or green, de-seeded and chopped; a small pinch of dried oregano; 1 tablespoon (15 ml spoon) red wine vinegar; 1 tablespoon (15 ml spoon) brown sugar; a few celery leaves; ¼ pint (150 ml) red wine; a few stalks of parsley; 1 clove of garlic, peeled and crushed

Preparation info

Makes
½ pint

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

This is a sauce to use when you feel like adding a zip to your pasta. It keeps in the refrigerator for 2-3 days and freezes well.

Ingredients

6 large fresh tomatoes or 14 oz (397 g) can of tomatoes, chopped roughly

Method

Put all the ingredients in a heavy saucepan with a lid and season with 1 teaspoon (5 ml spoon) salt and freshly ground black pepper to taste. Bring to the boil and simmer, covered, for 15 minutes. Uncove