Name: Pomarola con gli odori (Tomato sauce with herbs)
Yield: Makes about 700 ml (24 fl oz)
Cuisine: Italian
Ingredients: 6 tablespoons olive oil; 1.2 kg (2 lb 10 oz) ripe, fresh tomatoes, skinned and chopped or 900 g (2 lb) tin of tomatoes with juice, chopped; 2 garlic cloves, peeled and roughly chopped; 1 red onion, peeled and chopped; 1 small stalk of celery, trimmed and chopped; a few parsley leaves, roughly torn; 1 medium carrot, peeled and chopped; about 6 basil leaves, roughly torn

Preparation info

Makes about
700 ml

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

If you are using tinned tomatoes, the cooking time will be slightly less — about 15 minutes from when the tomatoes begin to boil.

Ingredients

6 tablespoons olive oil
1 red onion, peeled and chopped
1 small stalk

Method

Heat the olive oil in a large saucepan. Add the onion, celery, carrot and garlic, and sauté on a gentle heat until they have softened. Add the tomatoes and the parsley, and season with a teaspoon of salt and a little pepper. Simmer on a medium heat for about 20 minutes or until the tomatoes have melted into a thick sauce.

Add the basil leaves towards the end. Roughly purée the sauce in