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Italian, Sicily
Salsa di Pomodoro Recipe-2885

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Comments: 1


Fresh Tomato Sauce

Fresh tomato sauce is as indispensable to Sicilian conking as flour is to making pasta. Salsa di Pomodoro, our most valuable basic and versatile sauce, is extended into hundreds of different sauces for pasta. It’s also used extensively in meat and vegetable dishes.

Yield: About 1 quart


  • 5 pounds ripe tomatoes, with stem ends removed, coarsely chopped
  • 1 large onion, chopped
  • ½ cup freshly chopped basil leaves, plus 6 whole fresh basil leaves
  • Salt
  • ½ cup olive oil
  • 1 teaspoon sugar
  • Freshly ground pepper


Stir the tomatoes, onion, and chopped basil together in a large pot. Season to taste with salt. Cook over medium heat for about 15 minutes, stirring often.

A few cups at a time, pass the mixture through a food mill. Return the sauce to a clean pot with the olive oil, basil leaves, sugar, and salt and pepper to taste. Simmer for 30 minutes, stirring occasionally.

© 1996 Giovanna Tornabene and Gilda di Paola Tornabene

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and includes 1/2 teaspoon of added salt.

180kcal (9%)
120mg (5%)
14g (22%)
2g (10%)
0mg (0%)
125mcg RAE (4%)
37mg (62%)
37mg (4%)
1mg (5%)

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  • ScribblesofRecipes

    05.06.12 Flag comment

    What a great sauce! Very easily modifiable too. I skipped the food mill step to make a more hardy chunky sauce. You can also drop the sugar and go in the other direction with cayenne, or even add in other vegetables like carrots and celery. So many possibilities.


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