Tuscan Pomarola Tomato Sauce with Mixed Pasta (pasta mista)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
4
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Calories
595 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Tuscan Pomarola Tomato Sauce with Mixed Pasta (pasta mista)
Description
The Tuscan Pomarola Tomato Sauce combines ripe Italian sauce tomatoes with aromatic vegetables including red onion, carrot, and celery, simmered with fresh basil and olive oil. Cooking the vegetables until tender releases their natural flavors into the sauce, which is then passed through a vegetable mill to separate pulp from skins and seeds. This process creates a smooth, consistent sauce that clings well to pasta.
The sauce cooks slowly for up to an hour, allowing the flavors to meld and the liquid to reduce slightly, enhancing its richness. Seasoning with salt and freshly ground black pepper brings balance to the bright tomato base and soft vegetable undertones.
Serving the pomarola sauce with mixed pasta shapes complements its texture and provides varied mouthfeel. Parmesan or vegetarian cheese can be added as an optional topping, or omitted for a vegan dish. This sauce is suitable to preserve, stored hot in sterilized jars with fresh basil and olive oil added before sealing, extending its usability through colder seasons.
The recipe notes include how to properly seal jars for storage and suggestions for cheese alternatives. The sauce yields about four 200-gram jars, showing the recipe’s consideration for batch preservation and practical use.
Ingredients
- 1.5 kg sauce tomatoes 3.3lbs) San Marzano, Cuore di Bue or Costoluto Fiorentino, Italian
- 1 red onion
- 2-3 carrot
- 2 celery stalks
- basil fresh leaves
- 1 tablespoon extra virgin olive oil plus more for jars if preserving
- salt for sauce and pasta
- black pepper to taste, freshly ground
- 400 g pasta (14oz) I used pasta mista/ mixed pasta
- 50 g parmigiano reggiano optional or use vegan/vegetarian cheese, or Pecorino
Instructions
- Wash the tomatoes and cut them into large pieces. Wash the carrots and peel the onion, remove the filaments from the celery stalk and cut all the veg into pieces. Also wash the basil and tear it up with your hands.
- Put the cut tomatoes in a pot, sprinkle with a little olive oil and cook for about ten minutes until they start to release some juice. Add the vegetables and season with salt and pepper. Once the vegetables are immersed in liquid, turn down the heat and cook your Tuscan pomarola for about 45 minutes to an hour over a low-medium heat.
- While the sauce is still quite warm, pass it in batches through a vegetable mill trying to collect as much sauce as possible. You will need to stand the mill over a bowl or saucepan. Discard the skins and seeds that collect at the top of the mill.
- If the pomarola is still too liquid, put it back on the stove over a high heat for a few minutes, stirring often, to allow it to reduce a little.
- Before using your sauce to season pasta, add a drizzle of raw oil.
Serve with pasta
- When you are ready to serve this Tuscan tomato sauce with pasta, just heat it through. Cook the pasta al dente according to the instructions on the packet. Drain the pasta. Mix it with the sauce and serve with a sprinkling of grated parmigiano or pecorino if required.
Notes
- The sauce yields about four jars of 200g each for preservation.
- To store, pour the hot sauce into sterilized jars, add fresh basil and olive oil on top before sealing tightly.
- After sealing, cooling jars should produce a popping sound indicating vacuum seal.
- Store sealed jars in a cool, dry place to keep the sauce through winter.
- Omit cheese or use plant-based alternatives to keep the dish vegan or vegetarian.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 108g | 36% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 725mg | 30% |
| Potassium | 1476mg | 31% |
| Fiber | 12g | 48% |
| Sugar | 22g | 44% |
| Vitamin A | 6009IU | 120% |
| Vitamin C | 38mg | 42% |
| Calcium | 314mg | 31% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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