Anna (sciamanna) wrote in vegancooking,
Anna
sciamanna
vegancooking

Pommarola (2 vegan recipes for the price of one!)

"Pommarola" means tomato in Neapolitan, or so I'm told. It's the basic Italian tomato sauce, most traditionally eaten with spaghetti. The traditional version is made with onion, which sweetens it. The other version, without onion, is what I use because I prefer its slightly sharper taste; it's also a very common Italian recipe, but it's not "properly" called pommarola.

Both versions of this tomato sauce keep very well for a few days in a glass jar in the fridge: I always make more than I need (using a whole tin of tomatoes). In that case, it's better to add the fresh basil only to the quantity you're going to use immediately, and then add it to the stored sauce when you take it out to use.

They can be used as they are on pasta, or used as a base for other sauces (e.g. adding mushrooms or pretty much any other vegetable), or in completely different recipes (e.g. adding to peppers and/or aubergines and stewing for a while, or with refried beans).

I always make these sauces with tinned tomatoes. Tinned whole tomatoes. In my opinion, it works a lot better than using fresh tomatoes that are either (a) not ripe enough, or (b) not a proper "sauce" variety. Since finding ripe, juicy sauce tomatoes in Dublin is pretty much impossible, I just use tins. It's ok, it's entirely allowed and it's done by most Italians I know :-) Of course, if you happen to have the right tomatoes, go right ahead and use them!

Quantities for 2 servings

Version 1: traditional pommarola

1 tin tomatoes (~250 g.) or same quantity of ripe plum tomatoes
1 small-medium onion
extra virgin olive oil
salt and pepper to taste
a few fresh basil leaves

1. Slice the onion thinly and sweat it in the oil until golden.
2. Add the tinned tomatoes and squash them with a fork, and then add the juice from the tin (or add the chopped fresh tomatoes with their juice). (You can throw the pasta in the water at this point.)
3. Cook for about 10 minutes (the tomatoes should dry up a bit, but not completely -- add water if they dry up too much).
4. Add fresh basil leaves and serve on pasta (or put in a jar minus the basil).


Version 2: simplest tomato sauce

1 tin tomatoes (~250 g.) or same quantity of ripe plum tomatoes
1 large clove garlic, peeled and bruised
extra virgin olive oil
salt and pepper to taste
1-3 dried chillies, depending on how hot you like it (oh all right, you can leave out the chilli completely if you prefer...)
a few fresh basil leaves

1. Heat the oil in a pan, add salt, garlic and chilli and fry for a couple of minutes.
2. Add the tinned tomatoes and squash them with a fork, and then add the juice from the tin (or add the chopped fresh tomatoes with their juice). (You can throw the pasta in the water at this point.)
3. Cook for about 10 minutes (the tomatoes should dry up a bit, but not completely -- add water if they dry up too much).
4. Add fresh basil leaves and serve on pasta (or put in a jar minus the basil).
Tags: pasta
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