Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Olive oil |
1 medium | Onion; finely chopped |
3 cups | Tomato paste |
1 teaspoon | Sugar |
\N \N | Salt and freshly ground pepper |
\N \N | 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.