This is a first in a series of video where i will make some basic recipes for use in other preparation. So today i will show you how to make pomarola, the traditional homemade tomato sauce. Pomarola can be used as a sauce for pasta or in other more complex recipes. As always if you like the recipes please
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ingredients
1.5 kg tomatoes – 3.30 pounds ( see * )
1 white onion
2 carrots
2 celery rib
30 gr parsley – 1.06 ounce
extra virgin olive oil
salt
in a large pot put the oil and the others ingredients cut in dices
cover with a lid and cook for 1 hours stirring occasionally
take a food mill and process the vegetables.
transfer the tomato sauce in a pot and cook for another 30 minutes to get rid of all excess water
And that’s all at this point you can use the pomarola or you can put it in a glass jar cover with oil ( see ** ) for future uses
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( *san marzano, grape, beefsteak, roma are the more indicated kind but any tomato fresh ripe with a sweet note should work )
**Use perfectly clean glass jars and lids always new. Sterilize by boiling them in plenty of water for at least half an hour or using the microwave. Once ready put the jars upside down and when they are cooled fill them with pomarola, some fresh basil leaves and a spoon or two of extra virgin olive oil . Close the glass jars with the lids and proceed again with sterilization: place them in a large pot having the care of putting towels between the jars to avoid accidental breakage. Cover them completely with water then simmer them for an hour; after this time turn off the heat and leave them in the pot until they are very cold. At this point remove them from the pot and leave them for a day upside down on a towel.
And that’s all, if you have any question feel free to ask. in the meanwhile Buon Appetito
#italian sauce,
#tomato sauce,
00:00 Presentation
00:10 Ingredients
00:25 First cooking
02:05 Process vegetables
03:00 Second Cooking
03:46 Final