Pommarola - Salsa di pomodoro - Tomato Sauce:
Late at night, I've got planty of small and fresh tomatoes... adding (fresh) basil (red) onion, one carrot, and minced garlic cloves.. and quickly I was cooking this tomato sauce.
Pommarola - this is Italian style tomato sauce . The Italian call it also Salsa di pomodoro.
It's basic tomato sauce . Use this sauce for various pasta dishes, pizzas, etc.
Pommarola sauce is made of fresh tomatoes, olive oil, garlic, carrot, basil leaves, onions (white or red/purple), salt and black pepper, that's all you need.
Which tomatoes to use? any tomato will be fine . Small-sized tomatoes - as photographed here are the best and they are even tastier.
Don't work too hard with this sauce ... cut each tomato into large pieces and put them in a bowl.
Using amount of 1.7 kilo tomatoes , I've gor 1 kilo of sauce.
You can vary this sauce with herbs, we love it this way- simple and tasty .
Pommarola
6 tablespoons extra virgin olive oil
6 cloves of garlic, peeled and crushed
1 medium carrot, peeled and diced
1 Cup fresh basil leaves, sliced
1 large onion (red or white) chopped - you can increase the amount of onion to 1 cup onion
1.7 Kilo tomatoes cut into pieces
Salt - I put a half teaspoon salt
black pepper , ground to taste
H O W :
Heat the olive oil in a large pot .
Add : garlic, carrot, half the basil leaves and onion.
Cook on medium/low heat for about 25 minutes or until the carrots are tender, stirring occasionally.
Now add the tomato pieces and cook, stirring occasionally about 40-50 minutes.
Remove from flame and add the remaining basil leaves, stir.
Cool the sauce a few minutes.
Grind into a puree in a food processor or mixer. (can be done in few rounds).
Return the sauce to the heat , cook for 25-30 minutes, stir occasionally.
If the sauce is too thick, thin with a little water.
Season the sauce with salt and freshly ground black pepper.
Cool slightly , transfer the sauce in the refrigerator (up to 5 days) or freez it .
6 cloves of garlic, peeled and crushed
1 medium carrot, peeled and diced
1 Cup fresh basil leaves, sliced
1 large onion (red or white) chopped - you can increase the amount of onion to 1 cup onion
1.7 Kilo tomatoes cut into pieces
Salt - I put a half teaspoon salt
black pepper , ground to taste
H O W :
Heat the olive oil in a large pot .
Add : garlic, carrot, half the basil leaves and onion.
Cook on medium/low heat for about 25 minutes or until the carrots are tender, stirring occasionally.
Now add the tomato pieces and cook, stirring occasionally about 40-50 minutes.
Remove from flame and add the remaining basil leaves, stir.
Cool the sauce a few minutes.
Grind into a puree in a food processor or mixer. (can be done in few rounds).
Return the sauce to the heat , cook for 25-30 minutes, stir occasionally.
If the sauce is too thick, thin with a little water.
Season the sauce with salt and freshly ground black pepper.
Cool slightly , transfer the sauce in the refrigerator (up to 5 days) or freez it .
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
3 comments:
These are probably the most beautifl pictures of tomatoes I have ever seen. You have generaly great pictures on this blog!
11:04 AM, September 30, 2012
Dear friend,saw your blog and the posts,very appreciable.Seems to be easy to prepare.wish you all the best.
I am Italian and this recipe looks fantastic. The basil looks so tasty. I can almost smell it through my computer screen.
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