Ingredients
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1 Kg TomatoesWell ripe, if you can find them they must be "San Marzano" type
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1 CarrotSmall
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1 clove GarlicOptional
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1 tuft ParsleyYou will only use the leaflets
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As you like Salt
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4 tablespoons Extra virgin olive oil
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1 OnionSmall
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1 rib CelerySmall
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3 leafs BasilYou can also try 4 if you like
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1 pinch SugarIt is used to remove acidity from the sauce
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As you like PepperOptional
Directions
The Pummarola, for me, is not only the simple tomato sauce that everyone (or almost everyone) in Italy is about to make in August with super ripe tomatoes, left in the sunlight at least for a couple of days after the harvest or after purchase, depending on whether one is lucky enough to have a vegetable garden or not. It’s much more.
Pummarola is a term I am fond of a lot, first heard almost 40 years ago from a dear, dear person who filled my life with magnificent things that continue to resurface in me over the years. It’s very special for me.
You must have realized for sure that Pummarola is a tomato-based sauce, and I can confirm that.
Pummarola, however, is enriched with some ingredients that make it really special, very fragrant, light, and ideal for dressing pasta immediately, in the day.
Then it happens that a few jars are prepared to be stored and used later in time. As a general rule, however, I recommend that you prepare the sauce, cook the pasta and season it right away, so you will have the maximum taste and aroma in your dish.
How does this recipe sound to you? I would love to read your feelings about this recipe in the comments below.
Steps
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1
Done
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Wash the tomatoes very well and after removing the stem end, cut them into small pieces. |
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2
Done
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Clean the garlic clove and crush it with the palm of your hand. |
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3
Done
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Peel and cut the onion into 4 parts. |
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4
Done
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Peel the carrot and cut it into small pieces along with the celery. |
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5
Done
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Wash and dry the parsley and basil. |
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6
Done
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Put the tomatoes and all the vegetables except the basil, parsley, and garlic in the blender. |
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7
Done
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Mince well. |
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8
Done
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In a nonstick pan large enough to be able to holds all the ingredients, put the oil, parsley leaflets, and garlic. |
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9
Done
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Brown just enough. Help yourself with the color of the garlic: as soon as it starts to change color remove it and add the sauce obtained with the blender. |
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10
Done
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Add the pinch of sugar and cook until the Pummarola thickens. |
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11
Done
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Adjust with salt and pepper as you like and, almost at the end, add the basil leaves that you will then remove just before seasoning the pasta. |
