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Lilly's Puree

La passata della Lilly


This recipe was born from the poverty that hit older people during and after the war, in Romagna. The period for preparation was summer, when the jars were filled with tomatoes to be preserve for the winter. Probably, the leftover San Marzano tomatoes were used for the sauce.

Ingredients: 1 kg of ripe San Marzano tomatoes, 1 whole celery, 6 carrots, 4 large onions, 15-20 basil leaves, 3-4 spoonfuls of extra virgin olive oil, 1 pinch of large grain Cervia salt, pepper as needed.

Preparation: wash all of the ingredients and cut them into pieces. Put them into a pot with the oil, cold. Bring them to a boil and then boil for about 2 hours covered. Then let it cook uncovered until all the water has evaporated. At the end, when the mixture is warm, put it through a manual vegetable mill. Add salt and pepper to taste, and let it cool completely. Pour the sauce into jars, cover it with an even, light layer of extra virgin olive oil, seal the jars and freeze.

Recipe sent by: Dea Guidi - Rimini

Last modified May 26, 2011

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