MAMA FIORA’S CLASSIC TOMATO SAUCE
Similar sauces are produced in Italian kitchens everywhere in late summer from bushels of fresh tomatoes.

Yield: about 6 cups/1.5 L

3 tbsp olive oil 45 mL
1/2 large onion 1/2
2 cloves garlic, minced 2
1 small carrot, chopped 1
2 stalks celery, chopped 2
4-1/2lbs garden fresh tomatoes, skinned 2 kg or 2 cans (28 oz/796 mL) whole tomatoes
pinch salt pinch
pinch black pepper pinch

Peel tomatoes by placing them in a pot of boiling water for one to three minute, until skin starts splitting, then removing and placing in cold water. Skin peels off easily.

In saucepan, heat oil over medium heat; sauté onion, garlic, carrot and celery until softened.

Purée tomatoes; add to pan along with salt and pepper; bring to boil. Reduce heat and simmer, stirring often, for 30 minutes.

ARROTOLATA & EGGPLANT


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