Salsa di Pomodoro Cotta

6 cups chopped fresh, peeled tomatoes with juice
1T chopped yellow onion
2 garlic cloves, chopped
1T chopped Italian parsley
4T extra virgin olive oil
Sea salt and Pepper

1. Heat the olive oil in a deep heavy saucepan over low heat. Add the onion, garlic, and parsley. Fry gently until the onion and garlic are trasnlucent, about 3 minutes.

2. Stir in the tomatoes and cover half the pan so no steam can escape. Cook until all the liquid evaporates and the sauce is thick. Season with salt and pepper to taste.

3. Serve immediately, cool and store in refrigerator for 2-3 days, or jar following traditional canning methods for long-term storage.

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