Salsa di Pomodoro alla Siciliana
Tomato Sauce Sicilian Style

1/2 cup extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 cans tomato paste
2 cans Italian plum tomatoes, peeled
1/2 lb. lean pork (one piece)
1/2 tsp. oregano
1 Tbsp fresh parsley, minced
1/2 Tbsp fresh basil, minced
1 lb. fresh mushrooms sliced
4 to 5 bay leaves

In a large pot, heat the olive oil and then brown the pork lightly. Remove
pork and set aside. Add the chopped onion and minced garlic to the hot olive
oil. Cook until translucent, but not browned. Add the tomato paste and bay
leaves and fry the paste, stirring constantly. Mix the onion and garlic into
the paste as you stir. The paste will burn quickly so keep stirring and
maintain the heat fairly low, just to keep the paste simmering. Once the
onion and garlic is mixed into the paste and it is fried (about 6-7 minutes),
add the Italian plum tomatoes, through a course sieve. Keep rubbing the
tomatoes through the sieve until all the pulp is gone into the pot and you are
left with a dry seed mass in the sieve (discard the seed mass). Add one can
of water for each can of paste (use the paste can as a measuring tool). Then
add all of the remaining ingredients and return the pork back into the sauce.
Lower the heat until the pot is barely simmering. Simmer for 2-3 hours,
stirring frequently. Stir from the bottom up and frequently. If the sauce gets
to thick, add some water. If it is not thickening enough, remove the lid and
turn up the heat slightly. Stir from the bottom to avoid scorching the sauce.
When done, there will be no raw tomato taste and no evidence of the onion nor
garlic; just a smooth red sauce. Remove the pork and save it for future use.
Use the tomato sauce on any dish calling for tomato sauce. Servings: 1 quart





"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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