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Mamma Myer’s* Tomato Paste Sauce

Serves 6 to 8 - can freeze


  • Olive oil or other oils to be used with butter in sautéing.
  • A generous 1/4 cup of chopped parsley
  • 1-1/2 well chopped white onions
  • 3/4 of well chopped carrot
  • 1 to 1-1/2 stalk celery
  • 3 to 4 cloves of garlic
  • Butter or margarine
  • 1/2 cup of dry red wine
  • 3/4 lb. mushrooms cuized almost to the mush stage
  • 2 cups of dried porcini mushrooms soaked in water for 20 to 30 minutes. Separate the broth (water) from the mushrooms- 2-3 cups. Place broth in tall narrow glass and let stand 5 or more minutes. Then decant to eliminate the sand in the bottom. Coarsely chop the porcini.
  • 2 8 oz. cans of tomato sauce
  • 1 8 Oz. can of whole tomatoes which has been blended
  • Salt & pepper to taste
  • 1/2 tsp. sugar to taste
  • 1/4 tsp. of red pepper flakes- careful- (optional)


Place in cuisinart onions, carrots, garlic, and celery to finely chop. Sauté in oil and/ or butter to reduce liquid - 5 to 10 minutes and add the parsley and both varieties of mushrooms and sauté under low to moderate heat for another 5 to 10 minutes. Might have to add a little more oil or buttered 1-1/2 cup of broth bring to boil and add the wine continue to boil until alcohol is evaporated.

Then add all of the tomatoes and adjust the consistency with the remaining broth or water. Simmer covered for an hour or more. Add salt, pepper, sugar, and pepper flakes to taste. Finally add more butter for a richer sauce - 4 to 6 Tbs.

*This recipe was retrieved from L. Myer's mother - Jacamina Poggio
Born 1912 Speckles, Calif. but bred in Cappriatto Dorbo, Italia.