Catholic Recipe: Fresh Tomato Sauce
Also Called: Salsa Semplice di solo Fresco Pomodoro
This is a fresh tomato sauce that can also be used over the Capelletti (Little Hats) on Epiphany Eve. Sicilian in origin.
Cut tomatoes in small wedges, and cook in enamel or stainless steel pan for 10 minutes over medium fire, until tomatoes are soft. Cool, and rub through strainer. Brown garlic in hot oil until golden brown. Add tomato puree and seasonings. Cook uncovered until thick about 1 1/2 hours, stirring occasionally. Makes enough to cover 1 pound of any kind of pasta.Recipe Source: Mama Mia Italian Cookbook: The Home Book of Italian Cooking by Angela Catanzaro, Liveright Publishing Corporation, 1955