Pumarola – typical tomatoes sauce
The red queen of the Italian cuisine: La Pumarola. The fresh tomato sauce is a base for many local dishes, not only as a pasta dressing. It is perfectly conserved and therefore worthwhile cooking in summer time, when tomatoes are ripest .
Opening a Pumarola jar in cold winter is just like returning to mother earth: it recalls summers’ fresh basil and tomatoes just picked from the veggie garden. It seems that even the sun is winking at you from the red fresh homemade sauce…
- 2 onions2 stalks of celery
1-2 handful fresh basil, m
4 kg of matured tomatoes, preferably San Marzano type, cut into 1/4
10 glass jars with metal screwing sealed covers
- Chop finely carrot, onion and celery (manually or by food processor)
- In a big large pot fry the veggies in olive oil. Add the tomatoes and stir well.
- Bring to boil, reduce flame and cook for about 1 hour, until most liquids evaporate.
- Add salt and pepper. In the last 5 minutes of cooking add the basil leaves.
- When mixture is dense, take off the fire and mill it in the pot using the “leg” of the food processor.
- Replace on the fire for other 10 minutes, in order to let liquids evaporate. Set aside to cool.
- Conservation: place the Pumarola in jars, close well. In the same big pot boil water. Put the jars in the water in a way that the covers will be covered by the water (can be put upside down)and keep boiling for 20 minutes.
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