Liturgical Year : Recipes : Fresh Tomato Sauce

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Catholic Recipe: Fresh Tomato Sauce

INGREDIENTS

4 pounds ripe fresh tomatoes
1/4 cup olive oil
2 cloves garlic, chopped; or
1 small onion, chopped
2 sprigs fresh sweet basil, chopped
Salt and pepper

Details

Serves: 6
Prep Time: 3 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 11+
Origin: Italy

Food Categories

Condiment, Sauce, Gravy, Spread

Often Made With

Feasts

Epiphany of the Lord

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.

DIRECTIONS

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

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