Yield: 1 servings
|1 cup||Olive oil|
|1 medium||Onion; finely chopped|
|3 cups||Tomato paste|
|Salt and freshly ground pepper|
|Makes about 1 quart|
Heat the olive oil in a heavy-bottomed saucepan and cook the onion for 5 minutes over medium heat, stirring often. Stir in the remaining ingredients and season to taste with salt and pepper. Simmer over low heat for 1 hour.
The sauce must be stirred frequently.
Converted by MC_Buster.
NOTES : from La Cucina Siciliana di Gangivecchio by Wanda & Giovanna Tornabene with Michele Evans, Knopf, 1996 In this book Concentrato di Pomodoro is given in recipes in place of estratto, a thick tomato extract paste, which we would normally use. Estratto is not easily found in America.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.