Pomarola: Tuscan tomato sauce with onion, carrot and celery
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Pomarola (Tuscan tomato and vegetable sauce)
A good alternative to a classic tomato and basil sauce, with more body and a softer, less tart flavor. Great with potato gnocchi, pasta or any recipe that calls for a tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 1.5 kg (3¼ lb) ripe tomatoes, or the same amount of bottled or canned crushed tomatoes
- 2 medium onions
- 3 celery stalks
- 2–3 carrots
- 4–6 large garlic cloves (to taste)
- Extra virgin olive oil
- Salt and pepper
- 25 basil leaves
Instructions
- If using fresh tomatoes, chop them roughly and set aside.
- Coarsely chop the onions, carrots and celery into 2.5 cm (1 in) pieces and peel the garlic. Put them in a large pot with a good swirl of olive oil.
- Add the tomatoes and cook over medium heat for about 30 minutes, until the carrots are tender. Turn off the heat.
- Pass through a food mill (not too fine). If you don’t have a food mill, peel the tomatoes before cooking and blend the sauce instead.
- Season with salt and pepper and stir in the torn basil leaves. Add a swirl of raw olive oil when serving.
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