---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pomarola (Pummarola)
 Categories: New, Text, Import
      Yield: 4 servings
 
 
    2 1/2 c  canned, peeled plum tomatoes
  :          in juice, or 21/2 pounds fr
  :          sweet, mature vineripened
  :          plum tomatoes, peeled,
  :          seeded
        4 TB s extra virgin olive oil
        2 lg cloves garlic, -- bruised
        1 sm red onion, -- finely
  :          chopped
        1 md celery stalk, including
  :          leaves, -- finely chopped
  :       l  small carrot, -- scraped and
  :          finely chopped
        1 TB chopped fresh Italian
  :          parsley
  :       sm handful of chopped fresh
  :          basil
        2 TB tomato paste
  :          Scant 1/2 teaspoon salt, or
  :          to taste
  :          Freshly milled black or
  :          white pepper to taste
  
  If using canned tomatoes, drain the tomatoes in a
  colander, reserving their juice. Strain the captured
  tomato juice to hold back the seeds. Using your
  fingers, push out excess seeds from each tomato. Chop
  the tomatoes and set aside. If using fresh tomatoes,
  bring a large saucepan threefourths full of water to a
  boil. Slip in the tomatoes and blanch for 30 to 45
  seconds. Drain the tomatoes and immediately plunge
  them into cold water. Using a paring knife, lift off
  the skins and cut out the tough area around the core
  of each tomato. Cut the tomatoes into quarters
  lengthwise and, using your fingers, push out the
  excess seeds. Chop the tomatoes.
  
  In a saucepan over mediumlow heat, warm 3 tablespoons
  of the olive oil, the garlic, and onion together, and
  saute until the garlic is golden and the onion is
  translucent, 4 to 5 minutes. Then add the celery,
  carrot, parsley, and basil, and saute until the
  vegetables are soft, about 10 minutes. Press down on
  the vegetables with the back of a wooden spoon to
  release their flavors. Add the tomato paste and
  continue to saute for 3 minutes. Then add the tomatoes
  and their juice, cover partially, and simmer gently
  until thickened, about 45 minutes. Remove and discard
  the garlic cloves and season to taste with salt and
  pepper. Remove from the heat and stir in the remaining
  1 tablespoon olive oil. If a smooth sauce is desired,
  allow it to cool somewhat. Position a food mill over a
  clean saucepan and pass the sauce through it, being
  sure to press out as much of the pulp as possible.
  Place over medium heat just long enough for the sauce
  to heat through, about 3 minutes. Remove from the heat
  and stir in the remaining 1 tablespoon olive oil.
  
  Yield: approximately 2 cups
  
  Note: This recipe is sufficient for saucing 1 pound of
  pasta.
  
  Ahead of time note: The sauce can be made 4 to 5 days
  in advance of using and stored tightly covered in the
  refrigerator, or it can be frozen for up to 3 months.
  Whether storing it in the refrigerator or freezer,
  leave out the remaining 1 tablespoon olive oil. Stir
  it into the sauce after reheating.
  
  Recipe By     :CHEF DU JOUR SHOW #DJ9212
  
                                        Date: Mon, 28
  Oct 1996 08:56:25 -0500
 
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