_Salsa di Pomidoro_
Pellegrino Artusi, the inimitable author of that droll yet practical
manual of cooking SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL
(La Scienza in Cucina e l'Arte di mangiar bene) has the following to
say about tomato sauce.
"There was once a good old priest in a village of the Romagna who
stuck his nose into everything; in every family circle and in every
domestic affair he wanted to have his finger in the pie. Aside from
this he was a kindly old party and as his zeal was the source of
more good than bad people let him go his way; but the wiseacres
dubbed him Don Pomidoro (Sir Tomato) to indicate that tomatoes
enter into everything; therefore a good tomato sauce is an
invaluable aid in cooking."
Chop fine together a quarter of an onion, a clove of garlic, a piece
of celery as long as your finger, a few bay leaves and just parsley
enough. Season with a little oil, salt and pepper, cut up seven or
eight tomatoes and put everything over the fire together. Stir it from
time to time and when you see the juice condensing into a thin custard
strain it through a sieve, and it is ready for use."
This sauce serves many purposes. It is good on boiled meat; excellent
to dress macaroni, spaghetti or other pastes which have been seasoned
with butter and cheese, or on boiled rice seasoned in the same way.
Mushrooms are a great addition to it.