Tuscan Pomarola my way is a delicate sauce, yet very tasty and flavorful, without sautéing.
It’s great for dressing pasta, as an alternative to ragù, great for dressing cannelloni and lasagna, for making meatballs, and even for making eggs with tomato.
Now is the perfect time to make it given the abundance of fresh tomatoes. My way because instead of the San Marzano tomato I use the Canestrino or beefsteak tomato and I don’t use celery.
When I prepare pomarola, there’s such a good aroma that smells like home, family… I always remember when I was little when mom used to make it….
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients Tuscan pomarola my way
- 4.4 lbs beefsteak tomatoes (Ripe)
- 2 Carrots
- 1 yellow onion
- 20 leaves Basil
- to taste Salt
- to taste Extra virgin olive oil
Tools
- 1 Pot
- 1 Knife
Preparation 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 put them in a tall pot, cut the onion and carrots into pieces and add to the tomatoes. Then add the basil, salt, and oil. Put on the stove and once it boils, cook for about 50/60 minutes, consider 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 stronger taste, 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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This recipe contains affiliate links
This recipe contains affiliate links
