Salsa di pomodoro

Yield: 1 servings

Measure Ingredient
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
\N \N Freshly ground black pepper, to taste
\N \N Peeled


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

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