Neapolitan Tomato Sauce

Name: Neapolitan Tomato Sauce (Pummarola)
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cloves garlic, minced; 1 pound fresh or canned tomatoes, drained; Salt and fresh pepper to taste; 1 stalk celery, minced; Few sprigs of parsley, minced; 1 medium carrot, minced; Few fresh basil leaves, wiped clean with a cloth; 2 tablespoons sweet butter; 1 small onion, minced; 1 tablespoon olive oil

Pummarola

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This is the classic, full-bodied, gutsy tomato sauce that makes one think of Naples. Accept no substitute, especially the so-called spaghetti sauces on supermarket shelves. Serve with vermicelli, spaghetti, or bucatini, and lots of grated cheese.

Ingredients

1 pound fresh or canned tomatoes, drained
2 tablespoons sweet butter

Europe
Italy
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

Cut the tomatoes into quarters. Do not remove the skin or seeds. Heat the butter and oil in a pot and add the onion, carrot, celery, parsley, and garlic. When the onion turns slightly golden in color, add the tomatoes. (If you are using canned peeled tomatoes rather than fresh ones, add 2 teaspoons of tomato paste.) Stir with a wooden spoon for a few minutes. When the tomatoes start to fall apa