Basic tomato sauce from Polpo: A Venetian Cookbook (of Sorts) (page 149) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on June 05, 2024

    Perfection. I wouldn't change a thing.

  • joneshayley on February 08, 2020

    Really nice sauce, simple but beautiful ingredients, prepared well. I loved this

  • hirsheys on March 19, 2017

    I was really looking forward to this sauce given all the great comments. It was good, but I wasn't as enthused as everyone else. Perhaps I used too small a handful of oregano,.. Also, I only made 2/3 of the meatball recipe and still found the sauce to meatball ratio off.

  • TrishaCP on December 13, 2015

    I had made a batch of this back in August-I don't can either so I froze it. We defrosted some recently and enjoyed it on pizza and as a simple pasta sauce. Delicious. I really like the oregano in the sauce.

  • stockholm28 on September 06, 2015

    I bought a huge bucket of Roma seconds at the farmers market (12 lbs) to make sauce from. Needless to say, I used all fresh tomatoes rather than a mix of fresh and canned. I really love this sauce. I think I like it better than the standard tomato basil sauce. The oregano and red chili gives it a little kick. I blanched the tomatoes to peel before adding to the sauce. I used an immersion blender to puree the sauce. I've yet to learn how to can (someday), so this sauce went into ziploc bags in 1 cup portions to the freezer.

  • debkellie on April 24, 2015

    What is "a handful"? Other than trying to gauge how much of the oregano trailing over my back steps (great rockery plant) to pick , and perhaps adding a tad more chilli flakes than was called for this makes a great base sauce - freezes well too!

  • westminstr on April 13, 2015

    Absolutely outstanding. This sauce could not be more delicious. A new house favorite, and worth the price of the book. (I had no fresh tomatoes so used 3 28-oz cans, everything else as written.)

  • Breadcrumbs on April 05, 2015

    p. 149 - Truly scrumptious! I’ll definitely make this again without hesitation as it produces a hearty, sweet and sumptuous and subtly sweet marinara. Full disclosure, “fresh” tomatoes is a bit of a misnomer in Ontario Canada at this time of year so instead I opted to replace them with tinned San Marzano tomatoes. This recipe differs from my standard marinara in that it calls for onion and chopped garlic where I use sliced. I also add water to my marinara so this thicker, lusty sauce was a bit of a revelation. I have to say I was hesitant to blitz it with my Bamix because it looked sensational in all its chunky glory but since I was serving it with the meatballs, I proceeded as directed. The sauce quickly transforms from a deep red to an orangey-red colour, I suspect the evoo plays a role here. Blitzed or not, this sauce is a keeper. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9504453#9504453

  • Gio on March 27, 2015

    http://sallyservesitup.tumblr.com/post/32124674996/polpo-basic-tomato-sauce NB: error appears second to last full sentence.

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