Tomato sauce (Salsa pronta) from Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie by Fabrizia Lanza and Kate Winslow

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ravioli stuffed with ricotta and mint (Ravioli di ricotta e menta); Ricotta gnocchi (Gnocchi di ricotta)

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

  • anniecc on September 26, 2022

    I made this sauce for canning, using tomatoes from my garden. I agree the onion flavour is quite strong - as with many recipes I wish the authors would specify a weight of onions rather than just a number. The technique is quite straightforward, provided you have a mouli.

  • TrishaCP on November 08, 2014

    As of almost a month later, the frozen sauce seems to be holding up well. Having said that, the onion flavor is much more pronounced than when the sauce was freshly made- something to consider next summer.

  • TrishaCP on October 15, 2014

    I made this sauce with late summer tomatoes and the last basil from my garden. I used some on a pizza and I have frozen the rest- so I will have to report back later on how well it handles the freezer. Overall I quite liked this sauce- the bay is a nice touch. Since I was using beefsteak rather than plum tomatoes, I omitted water and added half a tablespoon of estratto, and that worked well for me.

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