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Pomarola Sauce

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2 kg Fresh Ripe Tomatoes "Vesuviani"
4 cloves Garlic
3 medium Red Onion
4 stalks Celery
4 medium Carrot
30 leaves 60gr.approx Basil
just enough Olive Oil
just enough Salt

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Pomarola Sauce

Homemade sauce for delicious pasta


      My family's recipe for a real Pomarola

      • 2h
      • Medium




      The “Pomarola” is an ancient sauce that has different way of cooking. Some people make it with fresh tomatoes, other people with the tomato purée and the procedure is not always the same.

      My aunt used to mash tomatoes with a special tool called “setaccio” used to sieve powdery substances. The one in the picture is hers and today I prepare the “Pomarola” sauce like this.

      Clove the bottom of a saucepan with olive oil and add the minced vegetable. Let them cook then add tomatoes and basil.

      Season with a spoon of salt. When the tomatoes begin to boil, lower the heat and let them simmer for about ine hour and a half.

      When cooked pass the sauce through a food mill. The pomarola is ready.

      If you want to preserve it: Pack the sauce into a clean glass jars and close the lids tightly. Put the jars into a large pot, cover with water and bring to the boil. Boil for 20 minutes and remove from the heat. Leave the jars to cool completely before removing them from the water. Check that a vacuum has been created on the lids. Store in a cool, dark place. They will keep for many months. Once opened keep in the refrigerator and consume fairly quickly.




      Mince the vegetables

      Cover a bottom of a saucepan with olive oil and add 3 chopped onions with a glass of water since they get soft.
      Divide the basil in three equal parts. Chop roughly the cloves of garlic together with celeries and carrots and add them into the saucepan at a medium heat with the first part of basil. Let them cook for 5 minutes.


      Add tomatoes and let it boil

      Add all tomatoes that you have previously cut in the middle and put in the saucepan with the others vegetables. Season with about a spoon of salt (don't exceed). Put the second part of basil leaves.
      When the tomatoes begin to boil lower the heat and simmer for about one hour and a half. Don't cover the saucepan, but once in a while stir with a wooden spoon.
      When the tomatoes are well melted and they have reached a thick soft consistency, put the last part of the basil leaves and cook for a little while. Switch off the heat and wait 5 minutes, then pass the sauce through a food mill so that the peel remains on the mill.
      The pomarola is ready

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