TUSCAN TOMATO PASTA SAUCE

Take advantage of this Tuscan tomato pasta sauce for the surprisingly ease.

The healthiness that you no longer want to look back again for canned puree tomato…

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Italian Pasta Sauces

This is the authentic Tuscan recipe called “pommarola” that I learned at my first Tuscany cooking class I took here in Lucca.

Made with fresh tomatoes, basil, and parsley.

It’s a basic tomato sauce suitable for crostini or pasta.

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Tuscan Tomato Pasta Sauce

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30 Great Recipes With Pictures Included

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TUSCAN TOMATO PASTA SAUCE

Preparation Time:
Cooking Time:
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INGREDIENTS: yield 2 cups (500 ml) of sauce

  • 2 (1kg) fresh tomatoes
  • 2 stalks of ceklery
  • 1 onion
  • 1 carrot
  • bunch of parsley
  • about 8 leaves of basil
  • salt to taste
  • 3 tbsp (45ml) extra-virgin olive oil
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INSTRUCTIONS:

  1. Wash well all the tomatoes and halve them. Squeeze lightly and let the seeds come out. Put the halved tomatoes into a saucepan.
  2. Chop coarsely the carrot, celery, and onion and add all of them in the saucepan with a bunch of parsley too.
  3. Begin to cook over a low flame for about an hour or so giving sometimes a stir.
  4. Once the tomatoes are cooked take another pan, assemble the food mill and pass through all the vegetables until a nice puree is formed. Discard the skins of the tomatoes and repeat if necessary.
  5. If the tomato sauce is too watery you can cook it more until it dries at your taste.
  6. Finally when the sauce is cooked you can add salt, the basil leaves and the extra-virgin olive oil. Now it’s ready to season any kind of pasta or make a few Tuscan tomato crostini.

EASY & HEALTHY AS MOTHER NATURE

What’s the difference between this and other Italian tomato sauces?

With the Tuscan recipe there’s no need to fry the vegetables (known in Italy as soffritto).

The onions, carrots, parsley and celery are sliced and cooked through with the tomatoes.

Extra-virgin olive oil is only added raw, once the sauce is cooked.

This Tuscan pommarola pasta sauce is kept easy and healthy as mother nature.

ALL YEAR-ROUND TOMATO SAUCE

This is tomato pasta sauce made usually in summer when tomatoes are ripe and full of taste.

Then you can frozen it too, and that’s what Miry my wife does when I make it.

Her job is to preserve it in aluminum containers, and then frozen for winter time.

Think, this sauce can be made all year-round. Since it was winter when I took the cooking class, fresh tomatoes weren’t available then.

So we did make use of canned whole tomatoes as chef suggested us.

The Authentic Tuscan Recipe

TUSCANY COOKING SCHOOL

The pictures below are coming from that cooking school were I learned to make this fabulous Tuscan tomato sauce from scratch.

The authentic recipe featured on this page is what I make every now and then at home. It’s indeed our family preferred sauce to season spaghetti or my homemade fresh pasta.

Tuscany Cooking School

USE FRESH TOMATOES WHEN AVAILABLE

When it’s summer you’ll have a wide variety of fresh tomatoes available, so don’t compromise and buy fresh.

I used some cluster tomatoes because they were what I had on hand then, but generic plum or San Marzano type are even better.

Never miss neither of basil nor parsley, because their role are more than just “supportive” in this recipe.

Especially parsley, here makes quite a difference, and you can see there’s a lot of it.

JUST CHOP

There is no need for you to diced or mince the vegetables. It's just enough to chop coarsely as they will cook with the tomatoes.

OUR FOOD MILL

Now, you’ll need one special tool though, and that’s a food mill because we are going to make fresh pureed tomato here.

This is ours consisting in 3 main easy to assemble pieces. Made of stainless steal, it’s strong and helpful in the kitchen for other preparations too, as smash potatoes and making pureed vegetables.

I SHOT ME...

Have You noticed me? Yes I shot myself too.   :-)

TURN & TURN

Underneath the food mill put another pan and pass through all the vegetables until a nice puree is formed.

Then discard from the food mill the skins of the tomatoes and repeat if necessary.

READY TO SEASON ANY KIND OF PASTA

Any pasta shape goes well with this Tuscan pommarola sauce. Try to make a few crostini and you will be delighted.

Tuscan Tomato Pasta Sauce