5 from 99 votes
Tuscan Pomarola Tomato Sauce with Mixed Pasta (pasta mista)
Tuscan Pomarola Tomato Sauce is a slow-cooked blend of tomatoes, red onion, carrot, celery, and fresh basil that produces a richly flavored, smooth sauce. The recipe uses a vegetable mill to remove tomato skins and seeds, resulting in a luscious texture perfect for coating a mix of pasta shapes known as pasta mista. The sauce’s seasoning with olive oil, salt, and pepper highlights the fresh ingredients and balances sweetness and acidity, making it a versatile tomato sauce ideal for everyday Italian-style meals.
Prep Time
30 mins
Cook Time
1 hr
Servings:
4
Calories:
595 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 595
% 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.