Salsa di pomodoro
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SALSA DI POMODORO | ||
| 4 | tablespoons | Olive oil |
| 4 | cups | Plum tomatoes |
| 1 | each | Carrot |
| 1 | each | Stalk celery |
| 1 | each | Onion |
| 3 | eaches | Or 4 sprigs fresh parsley |
| 2 | teaspoons | Salt |
| 3 | eaches | Or 4 basil leaves |
| Freshly ground black pepper, to taste | ||
| Peeled | ||
Directions
FROM
Put the olive oil in a large saucepan, and cut the plum tomatoesinto bite-sized chunks over the pan (so that no juice is wasted).Coarsely chop the other vegetables and herbs, and add to the pan. Bringto a boil, lower the heat, cover, and simmer for about ½ hour. Uncover, taste for salt, adjust the seasonings if necessary, and simmer for another 15 minutes or so, or until the liquid has reduced and the tomatoes have practically disintegrated. Put the whole mixture through a sieve or food mill, or use it as it is if you wish. If the sauce seems runny after being seived, return it to the heat and simmer until further