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X Italian Sauces
Tomato Sauce No. 2 (with fresh tomatoes, olive oil and celery)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Tomato Sauce No. 2
Eight or nine tomatoes, cut into slices
One-quarter of an onion
One-half a stalk of celery
A few leaves of sweet basil
A bunch of parsley up fine
One half cup of olive oil
A pinch of salt and of pepper


Tomato Sauce No. 2

"Mince one-quarter of an onion, one-half a stalk of celery, a few leaves of sweet basil, and a bunch of parsley cut up fine. Add one half cup of olive oil, a pinch of salt and one of pepper, and cut eight or nine tomatoes into slices. Boil until the sauce is as thick as cream, stirring occasionally, then strain through a sieve and serve."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis) and published in English in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/"XXX Italian Cookbook by Antonia Isola".... Photo: Mary Melfi.

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