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Salsi di pomodoro (Tomato Sauce) Recipe

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This recipe for Salsi di pomodoro (Tomato Sauce), by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Paolo's Cooking School, Lucca, Italy

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. Italian peeled tomatoes (canned, of the best quality)
1 medium onion
1 small bunch fresh basi
4 tablespoons Extra virgin olive oil

Directions:
Directions:
Chop the onion and fry with olive oil until transparent, add the peeled tomatoes, cook over low heat for 30-45 minutes, stirring occasionally. It is ready when the tomatoes start breaking up easily under your spoon. Add the fresh basic on the branch and stir in the extra virgin olive oil until absorbed by the sauce.
You can use it as it is over pasta; you can add more extra virgin olive oil and fresh basi, or you can put it through a food mill and use it as a base for other sauces. It keeps several days in the refirgerator.

 

 

 

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