Mamma Mimi’s Italian Cooking Tutorial: Episode Two: Nonna’s Tomato Sauce // Pomarola // Pomodoro Sauce // Il Sugo di Pomodoro
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Ingredients:
1.5kg fresh Tomatoes
2 cloves of Aglione (‘big’ or ‘kissing’ garlic) or 4-6 cloves of normal Garlic
1 handful of Basil
2 handfuls of Parsley
2 handfuls of Celery (flowers only)
½ of a big Onion
Salt and pepper to taste
Olive Oil
1-2 tbsp of Tomato Puree
Method:
Chop everything roughly.
Put everything into a large boiling pot with a lid.
Add Salt, Pepper and 3 tbsp of Olive Oil.
Cook, covered, over a low heat.
When the water has reduced, and the tomatoes are cooked, take it off the heat.
Wait an hour or so for the pot and contents to cool down.
Once cooled, add the Tomato Puree and use a hand-held blender and blend everything together until it becomes a creamy sauce.
Put the sauce into a jar and drizzle some olive oil onto the top before sealing, to ensure it stays fresh.
Tip:
The quality of the tomatoes is essential to a nice tasting sauce!
If you don’t like tomato skins then cover them in boiling water, before making the sauce, with a small cross cut at the top and pull the skin off before cooking.