Salsa di Pomodoro (Tomato Sauce) is a traditional Italian recipe for a classic tomato sauce or ragu made from fresh tomatoes cooked with onion, carrot and celery until thick, this is one of the classic Italian base sauces. The full recipe is presented here and I hope you enjoy this classic Italian version of: Tomato Sauce (Salsa di Pomodoro).
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This is a basic tomato sauce that forms a good base for meat, fish or any kind of pasta.
Ingredients:
1kg ripe tomatoes, chopped
1 small onion, peeled and finely chopped
1 carrot, peeled and chopped
1 celery stick, chopped
1 tsp fresh parsley, chopped
salt and freshly-ground black pepper, to taste
sugar, to taste
Method:
Place the tomatoes in a pan along with the onion, carrot and celery. Stir in the parsley and season to taste with salt, black pepper and sugar.
Bring to a simmer and cook until the tomatoes have broken down to a purée and thickened. Pass through a fine-meshed sieve, pressing down with the back of a spoon and adjust the seasonings.
Typically this would be used as is, as it will thicken during the final preparation of the dish. However, if you need a thicker sauce the purée can be poured into a pan, brought to a simmer and cooked until sufficiently thickened.
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