Pomidoro” – “Sarsa ri Pumaroru”)
Since tomato was used in Italy, tomato sauce has been an essential ingredient in all regional cooking and used as a
condiment to pasta and in the preparation of many dishes. In Sicily, the preparation of this basic sauce is almost
alike all over the island and the variations are negligible but effecting the taste of the sauce
The basic ingredients are canned tomato or fresh vine-ripened tomatoes, onion, a pinch of oregano, oil, basil, salt
In the west of Sicily garlic is added to the above ingredients, in other towns the sauce is “reinforced” with
tomato paste. In Messina the tomato is placed in a vegetable mill to remove any seeds and skin and all the other
ingredients added raw. This mixture cooked for about ½ hour, acquires a taste different from other sauces. Some
people add wine or beef broth, others include vegetables like carrots, celery, etc
MAKES ABOUT 3 CUPS OF SAUCE
(CONDIMENT FOR 1 LB. OF PASTA)
can 28 oz. peeled tomatoes
Or 2 lb ripe tomatoes
of olive oil
pinch of oregano
Salt and pepper
Use a vegetable mill to remove any seeds and skin from canned tomatoes. Set on the side.
In a 2 quart saucepan, place 2 tablespoons of oil and the onion finely chopped. Sauté on medium heat until the
onion is golden, add the tomato, oregano, salt, pepper and basil; bring to a boil lower the heat and
simmer for 15 to 25 minutes.
If sauce is too tart add some sugar.
If using fresh tomatoes.
Rinse the tomatoes in running water and place in a 2 quart saucepan; squash them with your
hands and add ½ sliced onion, salt and pepper.
Bring to a boil, and then simmer for 25 minutes, stirring occasionally.
Cool mixture and carefully place tomato sauce in a vegetable mill to remove any seeds and skin. Set
Then follow above directions.