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Ingredients 1 1/2 cups tomato paste (3 cans of tomato paste -- 156 ml or 5.5. fl oz each)
Directions 1. Heat up olive oil.
Notes To make "real" Southern-style tomato sauce one would have to can their own tomatoes in the fall, and use one's own cans to do the sauce. My mother does and her sauce is truly out of this world. But as I don't do any canning I have to use what is commercially available. The end result is not as good (Not even half as good!) as the real thing, but that's life. When my mother runs out of home-canned tomato sauce, she uses the recipe attached to this entry. Actually, that hasn't happened for years -- possibly since the 1960s. Back then few first-generation Italians did any canning. Certainly none of my relatives did. Most used store-bought tomato paste, added water, meat, spices and herbs and that was it. Prior to World War II this style of sauce was often called "u suc". Italian-Canadians still call it "u suc" but nowadays those living in Casacalenda refer to a similar style of tomato sauce as "al ragu." ..... Photo: Mary Melfi. |