Fruity Neapolitan Tomato Sauce "Pomarola"

By bakers_delight85

From Italian Home Cooking by Julia Della Croce

Ingredients

• 2 1/2 cups canned, peeled plum tomatoes in juice, or 1 1/2 pounds fresh, sweet, mature vine-ripened plum tomatoes, peeled, seeded, and chopped
• 4 Tbsp. extra-virgin olive oil
• 2 large garlic cloves, crushed
• 1 small red onion, minced
• 1 medium celery stalk, including leaves, minced
• 1 small carrot, minced
• 2 Tbsp. fresh flat-leaf parsley, minced
• Small handful of chopped fresh basil
• 2 Tbsp. tomato paste
• scant 1/2 tsp. salt, or to taste
• Freshly ground black or white pepper

Preparation

Step 1

If using canned tomatoes, drain them and reserve their juice; chop and set aside. If using fresh tomatoes, bring to a large saucepan three quarters full of water to a boil. Blanch the tomatoes for 30 to 45 seconds; drain and immediately plunge into cold water. Using a paring knife, lift off the skins and cut out the tough area around the core. Cut the tomatoes into quarters lengthwise, push out excess seeds, and chop.
In a saucepan over medium-low heat, warm 3 Tbsp. of the olive oil. Stir in the garlic, onion, celery, carrot, parsley, and basil, and saute until completely soft, about 12 minutes. Add the tomato paste and saute for 3 minutes. Then add the tomatoes and their juice, cover partially, and simmer gently until thickened, about 45 minutes. Season to taste. Remove from the heat and stir in the remaining 1 Tbsp. olive oil before serving.
Note!
The sauce can be made 4 to 5 days ahead of time and stored tightly covered in the refrigerator, or it can be frozen for up to 3 months. Leave out the remaining 1 Tbsp. olive oil and stir in the sauce after reheating.