Friday, September 8, 2000 Living L8

The Cooking of Italy

Salsa di Pomodori

Tomato Sauce

Reproduced without permission from Time-Life Books "The Cooking of Italy"
To make about 1 ½ cups


  • 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.
Front Page | People | Pets | Living | Arts | Entertainment | Travel | Business | Classifieds | Archives