1 pound mushrooms, peeled
2 pounds tomatoes, quartered
2 or 3 cloves garlic
2 tablespoons olive oil
2 or 3 springs marjoram
salt and pepper

Simmer tomatoes, garlic, salt and pepper, without adding any water, over a low fire about 1 hour, until tomatoes are reduced to a pulp, crushing now and then with a spoon to extract the juice; rub through a sieve, and you have what the Italians call "sugo di pomidore", which is used extensively in Italian cooking.

Mix the "sugo", olive oil and marjoram; add mushrooms and bring to a boil; simmer gently about 30 minutes.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Camille Pissarro, around 1872.

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