Sala Di Pomodori
📜 Collection: UK2 | ✍️ Attribution: Ida E | 📂 Category: Sauces A classic Italian tomato pasta sauce simmered with sweet onions, fresh basil, and rich plum tomatoes. Perfect for tossing with your favorite pasta or as a base for Italian dishes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | None | Makes about 1 1/2 cups |
🔪 Key Equipment
- 2-3 qt. enamel or stainless steel saucepan
- Fine mesh sieve
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 T | Olive Oil | None |
| 1/2 C | Onion | Finely chopped |
| 5 C | Italian Plum Tomatoes | Coarsely chopped, not drained |
| 3 T | Tomato Paste | None |
| 1 T | Sugar | None |
| 1 T (or 1 t dried) | Basil | Finely chopped fresh or dried |
| 1 t | Salt | None |
| To taste | Black Pepper | Freshly ground |
Instructions
Step 1: Sauté the Aromatics
- Heat 2 T of Olive Oil in a 2-3 qt. enamel or stainless steel saucepan until a light haze forms over it.
- Add 1/2 C of Onion and cook over medium heat for 7-8 minutes until soft but not browned.
Step 2: Simmer the Sauce
- Add 5 C of Italian Plum Tomatoes, 3 T of Tomato Paste, 1 T of Basil, 1 T of Sugar, 1 t of Salt, and Black Pepper to the saucepan.
- Reduce heat to very low and simmer for 40 minutes partially covered, stirring occasionally until rich and well-blended.
Step 3: Finish and Serve
- Run the sauce through a sieve if a thinner consistency is desired.
- Taste for seasoning and serve hot over your favorite pasta.
💡 Make-Ahead & Storage: Store the cooled sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Original Recipe Scan
