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la pomarola  

basic Tuscan tomato sauce

to eat in summer or put up for winter 

multiples of:

1 stalk celery with leaves      

1 carrot

1 small red onion, peeled      

1/2 lb (250 g) tomatoes with their juice

salt to taste                

around 2 Tbs extra virgin olive oil 

optionals: 

fresh hot red pepper to taste

small handful of parsley

2 - 3 leaves of sweet basil if you have it

tomatoes in ceramics

Cut the tomatoes, celery, carrot and onion into very large pieces. Put them into a stock pot with the extra virgin olive oil, salt and optionals. Bring it to a boil so the tomatoes begin releasing their juices, reduce the flame and let it simmer, covered, until the liquid from the tomatoes has reduced and the carrots are cooked through, about 45 minutes - 1 hour. Pass the entire contents of the stock pot through a food mill to purée the vegetables and remove the tomato skins, celery strings and etc. 

 

Pomarola is enormously satisfying as a condiment for pasta with abundant extra virgin olive oil and grated parmigiano cheese, it can be kept for several days in the refrigerator or for several months either in the freezer or properly canned in sterilized jars.

To conserve pomarola: fill hot sterilized jars with hot tomato liquid and screw on sterilized lids until just closed, do not force them. Place the jars in a stock pot with plenty of water to cover completely, bring to a boil and let them simmer for 45 minutes. Let the jars cool in the water so they slowly come to room temperature. Store in a dark, cool spot. 

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