Salsa di Pomodori
Tomato Sauce
Reproduced without permission from Time-Life Books "The Cooking of Italy"
Ingredients:
- 2 tablespoons olive oil
- ½ cup finely chopped onions
- 2 cups Italaian plum or whole-pack tomatoes, coarsely chopped but not drained
- 3 tablespoons tomato paste
- 1 tablespoon finely cut fresh basil or 1 teaspoon dried basil
- 1 teaspoon sugar
- ½ teaspoon salt
- Freshly ground black pepper
Using a 2- to 3-quart enameled or stainless-steel saucepan, heat the olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned. Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper. Reduce the heat to very low and simmer, with the pan partially covered, for about 40 minutes. Stir occasionally.
Press the sauce through a fine seive (or a food mill) into a bowl or pan. Taste for seasoning and serve hot.