Pomarola is one of the corner stones of Italian cooking is tomato sauce. This is a simple recipe that can be used as it is or can be added to when needed. It is important to use fresh and ripe tomatoes. Make a lot and freeze it for Winter. This recipe was given to me by Ilyse, who used to have the most amazing Italian food blog, Lucullian Delights.
Have a look at our great pizza dough recipes here. Our pizzas are here. You might like to see what else we freeze in Autumn here, especially when it comes to freezing different tomato pastes and sauces.
Similar recipes include How to Make Bechamel (White) Sauce.
How to Make Pomarola | Italian Tomato Sauce
1 kg/ 35.25 oz/2.2 lb red and ripe tomatoes
1 tsp salt
(1 tsp sugar if the tomatoes are a bit acid or do not have much taste)
2-3 tblsp extra-virgin olive oil
Cut the tomatoes directly into a pan or casserole. If you want to you can press out the seeds before doing it but I never do as I find that it is wasting a lot of the nice tomato taste.
Add the salt and let it boil on medium heat for 20-30 minutes, if it is too watery you just let it boil some more.
Now you can proceed in two ways: either you run the tomatoes in the vegetable mill (see the photo) or you run them in a food processor. The good thing by doing the first is that the peel remains in the mill but on the other hand a food processor more or less disintegrate the peel so you will not notice it anyway! If you choose the second alternative, you can remove their skins by dipping them in boiling water for 30-60 seconds and then peel before start cooking the sauce.
Now the tomatoes has become tomato sauce and all you have to do is to add the oil and check if you need to add salt or sugar.