Tomato Sauce Recipe

(Salsa di Pomidoro)



Chop together, fine, one quarter of an onion, a clove of garlic, a piece

of celery as long as your finger, a few bay leaves and just enough

parsley. Season with a little oil, salt and pepper, cut up seven or

eight tomatoes and put everything over the fire together. Stir it from

time to time and when you see the juice condensing into a thin custard

strain through a sieve, and it is ready for use.



When fresh tomatoes are not available the tomato paste may be used. This

is a concentrated paste made from tomatoes and spices which is to be

had, at all Italian grocers', now so numerous in all American cities.

Thinned with water, it is a much used ingredient in Italian recipes.

Catsup and concentrated tomato soup do not make satisfactory substitutes

as they are too sweet in flavor. Of course canned tomatoes seasoned with

salt and a bit of bay leaf, can always be used instead of fresh

tomatoes.



This sauce serves many purposes. It is good on boiled meat; excellent to

dress macaroni, spaghetti or other pastes which have been seasoned with

butter and cheese, or on boiled rice seasoned in the same way (see

Risotto). Mushrooms are a fine addition to it.



When using concentrated paste the following recipes will be found to

give good results:



Chop one onion, one carrot and a celery stalk: form a little bunch of

parsley and other aromatic greens and put everything to brown in a

saucepan together with a piece of butter. Add a reasonable portion of

tomato paste while cooking, stir and keep on a low fire until the sauce

assumes the necessary consistency.

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