Pomarola
Pomarola Toscana is a rich and flavorful tomato sauce that celebrates the essence of Tuscan cuisine. This classic sauce is made with ripe tomatoes, chopped celery, garlic or onion, carrot, sea salt and ground black pepper. Tuscan pomarola is incredibly versatile and can be used as a base for pasta, a flavor enhancer for soups, or as a delightful accompaniment to grilled meats.
- Celery
- Garlic
- Onion
- Carrot
- 1 or 2 Tomatoes per person (if possible choose a mixture of 'Fiorentino' and 'Sammarzano' tomatoes, by far the best varieties for sauce- making)
In a thick bottomed pan pour extra-virgin olive oil and slowly sauté finely chopped celery, a little carrot, onion, and garlic.
Add well washed, quartered tomatoes, cook slowly until tomatoes begin to break up and season with salt and pepper. Put tomatoes through a vegetable sieve and return to heat. Adjust seasoning if necessary.
Add to cooked pasta and toss in a few fresh basil leaves and olive oil.