Serving
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Tomato & Onion Sauce
Italy - Naples
  -   Filetto di Pomodoro
Makes
Effort:
Sched:
DoAhead:  
6 cup  
**
1 hr  
Yes
This light, tasty and very popular tomato sauce from Naples is considered a "Summer Sunday" sauce in Italy. It is also an ingredient in many other sauce recipes. It can be frozen. Texture of this sauce depends on how fine you chop the onions and how long you fry them.






2  28
1-1/4
2
4
3/4
2
1/3
1/4
------
oz
#
oz
lrg
T
T
t
t
---
can Whole Tomatoes
Onions, white
Prosciutto fat (1)
Basil leaves
Butter
Olive Oil ExtV
Salt
Pepper
-- Garnish
Parsley
Prep   -   (25 min)
  1. Drain TOMATOES keeping the juice. Chop them small and mix back into the juice.
  2. Chop ONIONS small.
  3. Chop FAT quite small.
  4. Chop BASIL small.
Run   -   (45 min)
  1. In a large saucepan, heat Butter and Olive Oil. Fry Fat until it is mostly rendered but the solids are just very lightly browned.
  2. Stir in Onions and Basil. Fry stirring until onions are translucent and have lost their harsh raw flavor.
  3. Stir in Tomatoes. Bring to a simmer. Simmer uncovered, stirring often until it is close to sauce consistency, then season to taste with Salt and Pepper. DO NOT make the sauce too thick or the fresh flavor will be lost.
  4. Serve warm over warm pasta, garnished with Parsley.
NOTES:
  1. Prosciutto Fat;   The pattern recipe says "prosciutto (Parma ham) fat and only prosciutto fat", but I will forgive you if you use pancetta fat. If all you can get is American salt pork, use that, but your penance will be more severe. For details see our Pork Products page. If you want it vegetarian, you'll have to sacrifice some flavor and go with more of the Olive Oil / Butter mix.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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