Salsa di pomodori is Italian for “tomato sauce”. I've kept the Italian term because it's so different from what English-speaking people understand when they think of tomato sauce. It's one of the foundations of Italian cookery. This recipe comes from the German translation of Time-Life's “Die Küche in Italien”, originally published in 1968. I've modified for modern units of measurement.

This sauce is very similar to salsa pizzaiola, the traditional sauce for pizzas. It's quite possible to use this as a basis for salsa pizzaiola.

Ingredients

quantity		ingredient		step
40 ml		Olive oil		1
100 g		Onion		1
400 g		Tinned tomatoes		2
60 ml		Tomato concentrate paste		2
5 g		Basil		2
10 g		Sugar		2
5 g		Salt		2
		Black pepper		2

Preparation

Procedure

Start at least 60 minutes before using in another recipe.

1. Finely chop onion and fry in the olive oil until glassy but not browned.
2. Put all ingredients, including onions, into a blender and chop finely. Simmer for 40 minutes.