Salsa di Pomodoro d'Emilia
Emilia would add a sprig of basil or rosemary or a glass of red wine along with the tomatoes, according to her mood. The sauce always turned out a bit differently, yet it was always delicious.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 medium yellow onion
1 medium carrot
1 clove garlic
1/2 stalk celery
2 tablespoons extra-virgin olive oil
1 pound ripe tomatoes or one 14-ounce can crushed tomatoes
Pinch of red pepper flakes (optional)
Salt and freshly ground pepper a piacere (to taste)
Preparation
Step 1
Peel and finely chop the onion, carrot, and garlic. Finely chop the celery. Sauté the vegetables in the olive oil in a medium saucepan over low heat, stirring, until they begin to soften, about 5 minutes.
Step 2
Meanwhile, if using fresh tomatoes, peel and seed them, then roughly chop.
Step 3
Stir the fresh or canned tomatoes into the vegetables. For extra zing, add some red pepper flakes. Simmer gently for 2 hours, stirring occasionally, until the sauce is thick and flavorful. Season with salt and pepper.
"Six Foodie Memoirs" from Rosemary and Bitter Oranges
Scribner
