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Make Nonna’s Pomarola Sauce Recipe Now!

October 3, 2016 by Mary 14 Comments

Eleven pounds of fresh tomatoes in a box.

Tomatoes galore!! It’s the season and with the abundance of tomatoes from my garden, right now is the time to make Nonna’s Pomarola Sauce Recipe that I learned from my friends in Italy when we visited in July for Bianca’s wedding.

It was funny, when I first tried to make this, we were all texting back and forth running from Warsaw (with Agata) and Milano (with Bianca, the granddaughter) and Arezzo (with Tiziana, the daughter) on ingredients for the recipe but I had already started with carrots and onions before I learned from Tiziana, that Nonna only uses garlic, oil, tomatoes, salt, chili flakes and a little bit of butter at the end. That’s it! Simple is always best, isn’t it? Although I met Nonna at the wedding, she only speaks Italian, not my strong suit.

So make this simple clean tomato sauce, called Pomarola Sauce, that just lets the richness of the tomatoes shine through. Think of this as “summer in a jar” ‘cause that’s what it is!

Of course you skin the tomatoes easily after a dip in boiling water, but then you have to remove the seeds by hand. This takes time!! But it is worth it because I made it again this past week, cooking the tomatoes with skin and seeds and then putting it through the mill to remove it all and you know what? The resulting sauce was not as sweet and it was much thinner.

Woman deseeding fresh tomatoes outside in the yard.

Notice the wine to get through this process of deseeding the tomatoes. Luckily it was a beautiful day the weekend before last!

Deseeded tomatoes in a plastic bowl on the grass.

Here’s a whole bowlful of deseeded tomatoes!

So it’s up to you but the work beforehand does pay off.

Here you go with the official recipe from Nonna!

NONNA’S POMAROLA SAUCE – makes four 14 oz. jars of sauce

¼ cup of olive oil
5 large cloves of garlic, minced
11 lbs. tomatoes, skinned, seeded and chopped
Salt, preferable French Grey Salt, to taste
¼ – ½ tsp. red chili flakes
1 Tbs. unsalted butter

Bring a large pot of water to boil. Drop tomatoes in and leave in for one minute. Remove with a slotted spoon and let drain. When cool enough to handle, peel the tomatoes, remove all of the seeds (it is tedious but worth it) and chop.

Heat the olive oil and add the minced garlic and salt. Saute for just a minute and smash down the garlic with a fork, just like Nonna does it. Stick your nose in the pot and breathe in the delicious garlic aroma.

Chopped tomatoes to make sauce in a Le Creuset pot.

Add the chopped tomatoes and bring to a boil, lower to a simmer. Simmer slowly for two hours, uncovered, stirring every so often. When thick and lovely, or as Nonna says, “It is ready when the tomatoes are ready.” Ha!

Add the chili flakes and off-heat, stir in the butter until melted. That’s it!

Homemade tomato sauce in glass jars with fresh tomatoes nearby on a cutting board.

Store in clean glass jars and freeze or you could actually can them if you want to. Follow the specific canning instructions for that.

Nonna's Pomarola Sauce on fusilli in white bowls.

Have a dinner like this in the winter – Pomarola Sauce on fusilli. Simple, clean and rich tasting all at once!

Wedding couple leaving NYC City Hall with rice being thrown.

My apologies to you for being out of commission for a bit. Our son got married on September 9th with a big reception at their house in Brooklyn on September 10th!!! Here they are leaving City Hall in a rice shower.

It was quite the party, delicious cheeses and appetizers followed by Turkish food and a huge spread of homemade desserts. His new wife did such a sweet thing. She went on Facebook, found and printed photos of everyone who made a dessert and put it as a stand-up card next to their creation, so everyone knew who made what. Isn’t that so SWEET??!!

Hope you have a great week and get your tomato sauce made for a little summer in a jar this winter.

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Filed Under: Dinner, First Course, Lunch, Sides Tagged With: fresh tomato sauce, Nonna's Pomarola Sauce, pasta, Pomarola sauce, vegetarian, weddings

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Comments

  1. Jovina Coughlin says

    October 3, 2016 at 7:26 PM

    I bet this tasted fantastic – all those beautiful ripe tomatoes. Wonderful directions.
    Jovina Coughlin recently posted…What Is In Season In OctoberMy Profile

    Reply
    • Mary Frances says

      October 6, 2016 at 12:00 AM

      Thanks Jovina!! Hope you can make some too – I know you’d LOVE it!

      Reply
  2. Suzanne says

    October 3, 2016 at 9:04 PM

    You have to be a very patient person de seeding all those tomatoes. The sauce looks fantastic and I still need to get to the farmers market so I can start working on preserving some. Congratulations to your son and daughter in law, how fantastic!!

    Reply
    • Mary Frances says

      October 6, 2016 at 12:01 AM

      Thanks Suzanne!!! That’s why the wine was necessary in de-seeding! 🙂 🙂 🙂

      Reply
  3. Anne Maxfield says

    October 4, 2016 at 7:50 AM

    My (new to me) trick for freezing sauces and soups is to portion it into 1 quart Ziplock bags and freeze flat. Takes up so much less room in the freezer and is faster to thaw!
    Anne Maxfield recently posted…3 Reasons Your Kitchen Isn’t PerfectMy Profile

    Reply
    • Mary Frances says

      October 6, 2016 at 12:03 AM

      Oh that’s a great tip Anne – thanks!!

      Reply
  4. ChgoJohn says

    October 4, 2016 at 3:27 PM

    This looks delicious, Mary, and is proof that you do not need a laundry list of ingredients to prepare a delicious dish of pasta. Nonna always knows best. 🙂

    Reply
    • Mary Frances says

      October 6, 2016 at 12:04 AM

      YOU know it John!!! The simpler the better!

      Reply
  5. Gerlinde/Sunnycovechef says

    October 4, 2016 at 5:01 PM

    I always love new recipes for tomato sauce. A friend of mine has an Italian machine that separates the bulb and seeds. I used it and liked it.

    Reply
    • Mary Frances says

      October 6, 2016 at 12:05 AM

      Really – where can I get that machine???

      Reply
  6. Marissa says

    October 4, 2016 at 6:09 PM

    Congratulations! And, yes, that was such a thoughtful thing for your new daughter-in-law to do. And what a beautiful couple!!

    What a wonderful way to preserve a bit of summer for a cold winter day. Great tip about peeling and seeding beforehand too.

    Reply
    • Mary Frances says

      October 6, 2016 at 12:06 AM

      Thanks Marissa – it really is summer in a jar!

      Reply
  7. John/Kitchen Riffs says

    October 4, 2016 at 8:46 PM

    Wow, simple and I’ll bet tasty. Well not simple in a way because that seeding does take forever, but what a nice recipe. Summer in a jar indeed!
    John/Kitchen Riffs recently posted…Beet and Fennel SoupMy Profile

    Reply
    • Mary Frances says

      October 6, 2016 at 12:07 AM

      Yes!! Thank you John!

      Reply

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