Salsa di Pomodoro
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturesavory
Type of Dishpasta sauce
- 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
- 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