In Tuscany, Pomarola (together with Ragu) is the queen of sauces; used to dress pasta and rice, perfect for succulent crostini just as it is, or with “additions” – chilli or pepper or other ingredients such as capers, olives, anchovies, tuna, cheese. It can be used to cook tasty slices of beef, eggs or prepare “frittata in trippa” (= strips of omelette, dressed with Pomarola and Parmigiano cheese so it recalls tripe).
Ingredients: Tomatoes, Carrots, Celery, Onions, Extra virgin olive oil, Parsley, Basil, Salt of Trapani I.G.P., Grape must, Garlic.