Mary Taylor Simeti's Salsa Di Pomodoro (Tomato Sauce)

Recipe Ingredients

4 lbs	1816g / 64oz	Fresh very ripe tomatoes
1 lb	454g / 16oz	Onion (medium)
4 sections		Parsley
1/4 cup	59ml	Olive oil
		The tomato puree
		Salt
		Sugar - (optional)

Recipe Instructions

Wash the tomatoes and remove the stems, which if cooked would make the sauce bitter. Place the tomatoes in a saucepan with just enough water to barely cover the bottom of the pan, cover, and bring to a boil over a medium-low flame. Simmer for 5 minutes, then drain well and cool slightly before passing through a food mill. Discard skins and seeds.

Mince the onion and the parsley, and sautee in the oil. When the onion begins to turn golden, add the tomato puree. Simmer for 15 to 20 minutes, salt to taste, and if the sauce seems too acid, add a pinch of sugar.

Makes approximately 4 cups

Source:
Schlesinger - License To Grill

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