Pummarola
The Pummarola sauce is ideal for seasoning all types of pasta, whether short or long. I recommend that you cook and season immediately with freshly made Pummarola; if you have any left, store it in the refrigerator in an airtight container for the next few days.

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Pummarola

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Ingredients

Adjust Servings:
1 Kg Tomatoes Well ripe, if you can find them they must be "San Marzano" type
1 Carrot Small
1 clove Garlic Optional
1 tuft Parsley You will only use the leaflets
As you like Salt
4 tablespoons Extra virgin olive oil
1 Onion Small
1 rib Celery Small
3 leafs Basil You can also try 4 if you like
1 pinch Sugar It is used to remove acidity from the sauce
As you like Pepper Optional

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Ingredients

Directions

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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.

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Steps

1
Done

Wash the tomatoes very well and after removing the stem end, cut them into small pieces.

2
Done

Clean the garlic clove and crush it with the palm of your hand.

3
Done

Peel and cut the onion into 4 parts.

4
Done

Peel the carrot and cut it into small pieces along with the celery.

5
Done

Wash and dry the parsley and basil.

6
Done

Put the tomatoes and all the vegetables except the basil, parsley, and garlic in the blender.

7
Done

Mince well.

8
Done

In a nonstick pan large enough to be able to holds all the ingredients, put the oil, parsley leaflets, and garlic.

9
Done

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.

10
Done

Add the pinch of sugar and cook until the Pummarola thickens.

11
Done

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.

Eatsitaly

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