5.0 from 174 votes
Tuscan Pomarola Tomato Sauce with Mixed Pasta (pasta mista)
Tuscan pomarola is a delicious traditional homemade tomato sauce from Tuscany. It can be made with a combination of different types of fresh tomatoes or with just one type.In this recipe, I have paired my sauce with mixed pasta(pasta mista). This is a brilliant and economical way to use up leftover dried pasta, although, here in Italy, you can also buy packets of pasta mista.
Prep Time
30 mins
Cook Time
1 hr
Servings: 4
Calories: 595 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 1.5 kg Italian sauce tomatoes (3.3lbs) San Marzano , Cuore di Bue or Costoluto Fiorentino.
- 1 red onion
- 2-3 carrots
- 2 celery stalks
- fresh basil leaves
- 1 tablespoon extra virgin olive oil. plus more for jars if preserving
- salt for sauce and pasta
- freshly ground black pepper. to taste
- 400 g pasta (14oz) I used pasta mista/ mixed pasta
- 50 g Parmigiano Reggiano or Pecorino optional or use vegan/vegetarian cheese
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
- These ingredients will make approx 4 jars of 200g each (7oz) of Tuscan pomarola tomato sauce.
- If you want to conserve your homemade tomato sauce you will need to pour it into sterilized glass jars while it is piping hot. Put a little fresh basil and some olive oil over the top and close the lid tightly. As it starts to cool you should hear the ‘pop’ of the lid sealing. You can store it in a cool dry place through the winter!
- Serve without cheese for vegan/vegetarian version or use vegab/vegetarian cheese.
Nutrition Information
Calories
595kcal
(30%)
Carbohydrates
108g
(36%)
Protein
24g
(48%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
9mg
(3%)
Sodium
725mg
(30%)
Potassium
1476mg
(42%)
Fiber
12g
(48%)
Sugar
22g
(44%)
Vitamin A
6009IU
(120%)
Vitamin C
38mg
(42%)
Calcium
314mg
(31%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
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.