Mary
Taylor Simeti's Salsa Di Pomodoro (Tomato Sauce)
Makes approximately
4 cups
- 4 pounds
fresh very ripe tomatoes
Wash the
tomatoes and remove the stems, which if cooked would make the sauce
bitter. Place the tomatoes in a saucepan with just enough water to barely
cover the bottom of the pan, cover, and bring to a boil over a medium-low
flame. Simmer for 5 minutes, then drain well and cool slightly before
passing through a food mill. Discard skins and seeds.
- 1 medium
onion
- 4 sprigs
parsley
- One-quarter
cup olive oil
- The
tomato puree
- Salt
- Sugar
(optional)
Mince the
onion and the parsley, and saute in the oil. When the onion begins to
turn golden, add the tomato puree. Simmer for 15 to 20 minutes, salt
to taste, and if the sauce seems too acid, add a pinch of sugar.
The following
recipe was taken from POMP
AND SUSTENANCE: TWENTY-FIVE CENTURIES OF SICILIAN FOOD by Mary Taylor
Simeti (The Ecco Press, 1998, Reprinted by arrangement with Alfred A.
Knopf, Inc.)
StarChef
Mary Taylor Simeti was born and raised in New York City. In 1962 she
made her first trip to Sicily, where she now lives with her husband
and their two children. She is the author of ON
PERSEPHONE’S ISLAND: A SICILIAN JOURNAL (1986).
