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.