Salsa di concentrato de pomodoro

Yield: 1 servings

Measure Ingredient
1 cup Olive oil
1 medium Onion; finely chopped
3 cups Tomato paste
1 teaspoon Sugar
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.

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