How to make "pomarola" authentic Italian tomato sauce

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By Sandra Cemulini
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Tuscan recipe to make a light and fresh sauce for pasta or polenta. The delicious flavor of sun ripened tomatoes. Quick and easy, hard to believe that something so simple tastes so amazing.

Difficulty: Easy

Instructions

Things You'll Need:

1 can San Marzano tomatoes (imported from Italy)
extra virgin olive oil 2-3 tablespoons
2-3 garlic cloves peeled and finely chopped
salt & pepper
fresh basil leaves

Step 1

Open can of tomatoes, place in a deep bowl and squeeze with hand, if you do not like the slightly chunky bits of tomato, you can pass the tomatoes through a sieve.
Step 2

Place extra virgin olive oil in a sauté pan with garlic, over medium heat. When the garlic begins to turn golden, carefully add the tomatoes.
Step 3

Mix with a wooden spoon, add salt & pepper. Sauté for approximately 5-10 minutes. When done cooking add basil leaves, stir and it's ready to put on pasta or polenta.
Buon Appetito!

Tips & Warnings

Make sure the tomatoes are San Marzano from Italy, you will notice the difference, they have much more flavor.
Use a good evo, check the date-oil is not like wine, it does not age well.
If you would like the garlic to be a bit more subtle, leave the cloves whole.
Make sure the fresh basil does not cook- the heat dissipates the basil's fresh flavor.
Top with fresh grated Parmigiano Reggiano cheese.
Be careful adding the tomatoes to the hot oil and garlic, pour in very slowly as to not splatter.

Comments

Ceile said

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on 12/15/2007 I'm going to try this recipe! It sounds delicious!

on 11/19/2007 Hi, Polenta made the old fashioned way very time consuming and difficult. Fortunately, we now can use Instant polenta, cooks in about 3-5 minutes. You will not be able to tell the difference, it taste great and has the same texture, my family is from Friuli, so I grew up having Polenta every Sunday. In NYS it can be found in Italian specialty shops and most supermarkets, in the Italian section. Directions call for water, but we like to add half milk and a touch of butter to make it richer. Enjoy!