Tasty, fragrant, delicious and nutritious, tomato sauce originated in Palermo but is one of the main condiments in Sicilian cuisine and, depending on the place, there are different variations of it. Palermo-style tomato sauce is perfect for pasta cà sarsa e mulinciane fritte (pasta with sauce and fried eggplant).
The sour flavor of the tomato pairs perfectly with the aromatic taste of basil making this sauce just extraordinary!
Salsa alla palermitana (Palermo-style tomato sauce)
Course: SaucesDifficulty: Easy4
servingsIngredients
Ripe tomatoes 1 kg
A handful of basil leaves
Sugar
White Onions 1
Salt
Black Pepper
EVO Oil
Directions
- Wash and cut the tomatoes into two/three pieces, place them in a pan together with the sliced onion and simmer for half an hour.
- After the thirty minutes have passed, pour the contents of the pan into a saucepan and puree the mixture.
- Now pour the passata into a saucepan, add 5 tablespoons of extra virgin olive oil.
- Hand-chop the basil, and add it to the passata with a pinch of salt, some freshly ground black pepper and a teaspoon of sugar.
- Cook on low heat for half an hour and then add salt if required. Enjoy your Salsa alla palermitana!
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