Pomarola (Tomato Sauce)

2 comments

This pomarola is made without friying chopped carrots and celery, but this doesn’t make it less tasty … it’s suitable for pasta but also as a basic ingredient for many baked recipes. The doses are for an abundant tomato puree (we use it a lot in my family) and anyway can be stored in the fridge, in glass containers, for at least 5/6 days. Good and very easy to do.

Ingredients:
4 boxes of tomatoes
700gr of tomato puree
1 onion, medium/large
2 large carrots
a bit of celery
a bit of basil
1 cup of water
60 ml of extra virgin olive oil (to be added once it has been pureéd)
25/30 gr of salt.

Method:
After cleaning and washing vegetables thoroughly, chop and place them in a large pot with the tomatoes, tomato paste, water, (not that much, as while cooking the tomatoes release their water), salt. Simmer 50 minutes. Then, pureé with the hand blender and  add the extra virgin olive oil; put it on the heat again for 20 minutes, stirring frequently. Remember to let it cool thoroughly before storing in containers in the fridge.

Chef: Stella10 from VeganBlog

  1. EleonoraNW3 1 October 2010 at 20:06

    Ehhhh!!! My mother does it as well, althogh slightly different – she doesn’t use the tomato pureé, though – just fresh tomatoes. But she fries a little bit carrots and celery. Anyway, it looks delicious!


  2. Lisa 7 October 2010 at 19:08

    I’ll try it for sure! 🙂



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