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SALSA DI POMODORO (Tomato Sauce), Italian

Basic Recipe for Spaghetti, etc.

This sauce may be used for many varied recipes. Contrary to general opinion, Italian  tomato sauce is not cooked all day or for hours, but only until excess water evaporates. Otherwise the sauce loses all its food value.

  • 1/4 cup olive oil
  • Pinch of sweet basil
  • 1 bay leaf
  • Pinch of minced celery
  • Pinch of oregano
  • Salt and black pepper to taste
  • 2 cloves garlic, crushed
  • Sprig of parsley, chopped fine
  • 1/2 minced onion
  • 1 No. 2 can tomatoes (Italian style)
  • 1 can tomato paste and equal amount of water
Preparation Instructions

Heat olive oil in saucepan, add onion and garlic, simmer very slowly until very soft (about 5 minutes). Pour in tomatoes, seasonings and bring to a boil, add tomato paste and water (tomatoes may be chopped in small pieces with a knife or put through a sieve), then lower heat and let simmer uncovered for about 30 minutes. This can be kept several days in the refrigerator or for weeks in a deep freeze. If fresh tomatoes are used, use about 10.

Variation: To cook tomato sauce with meat as a basis, allow 1/4 lb. meat per person. Small meat balls, plain lean chopped beef, beef round steak or veal cut in 2-inch squares, Italian sausages or cut up pieces of frying chicken can be used. Brown the meat of your choice well in 2 tbsp of fat, pour off excess fat and proceed as directed in recipe above, using olive oil, etc.

Contributed by Mrs. Rose M. Giansiracusa, 1950

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