Tuscan Pomarola in my way is a delicate yet very tasty and flavorful sauce, without sautéing.
Great for dressing pasta, as an alternative to ragù, great for dressing cannelloni and lasagna, for making meatballs and also for making eggs with tomato.
Now is the right time to make it given the abundance of fresh tomatoes. My way because instead of using San Marzano tomatoes, I use Canestrino or beefsteak tomatoes and I don’t use celery.
When I prepare the pomarola, there’s such a good aroma that it truly smells like home, like family… I always remember when I was little and my mom used to make it….
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Tuscan pomarola my way
- 4.4 lbs beefsteak tomatoes (Ripe)
- 2 Carrots
- 1 Golden onion
- 20 leaves Basil
- to taste Salt
- to taste Extra virgin olive oil
Tools
- 1 Pot
- 1 Knife
Preparation of Tuscan pomarola my way
Let’s see how to prepare the pomarola.
First of all, wash the tomatoes well and peel them raw. Cut them into pieces and place them in a high-sided pot, chop the onion and carrots into pieces and add to the tomatoes. Then add the basil, salt, and oil. Put on the fire and from when it boils, cook for about 50/60 minutes, considering that the tomato releases water and needs to reduce.
When cooled, blend with an immersion blender or pass through a food mill.
Notes
If you want a more intense flavor, you can add celery and pepper. The pomarola keeps well for 2/3 days in an airtight container in the refrigerator, otherwise, you can freeze it.
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The recipe contains affiliate links
The recipe contains affiliate links
