Tuscan Pomarola is a rich and flavorful tomato sauce that celebrates the essence of Tuscan cuisine. This classic sauce is made with a handful of simple ingredients: celery, garlic, onion, carrot, salt, pepper, and ripe tomatoes.
The origins of Pomarola can be traced back to the traditional cucina povera, or poor cuisine, of Tuscany, where resourceful cooks used simple ingredients to create delicious and satisfying dishes. The combination of aromatic vegetables and fresh tomatoes creates a harmonious balance of flavors.
Tuscan Pomarola is incredibly versatile and can be used as a base for pasta dishes, soups, stews, or as a delightful accompaniment to grilled meats or vegetables.
In a thick bottomed pan pour extra-virgin olive oil and slowly sauté finely chopped celery, a little carrot, onion, and garlic.
Add well washed, quartered tomatoes, cook slowly until tomatoes begin to break up and season with salt and pepper. Put tomatoes through a vegetable sieve and return to heat. Adjust seasoning if necessary.
Add to cooked pasta and toss in a few fresh basil leaves and olive oil.