In a medium sized pan put 4 spoonfuls of olive oil, the tomatoes and all the vegetables chopped into small pieces, except the parsley and basil which should be ripped up coarsely by hand, and the salt and sugar. Stir well, put the lid on the pan and cook over a very low heat for 30 minutes, stirring from time to time. Remove the pan from the heat and let the sauce cool down, then put it through a food mill until it is completely pureed. At this point, taste the sauce to see if you need to add more salt and/or sugar (you can also add pepper or powdered chilli pepper for a spicier taste), and if it seems too liquid, let it cook for another 10-15 minutes.
To use pomarola as a pasta sauce – when the pasta is cooked, strain it and put it in a bowl with the pomarola, 2-3 spoonfuls of “raw” olive oil and plenty of grated pecorino or Parmigiano (1 or 2 teaspoons per person). If you prefer, instead of olive oil you can add a little butter (30-40 g), mixing it thoroughly with the hot pasta – it gives the dish a smoother flavour!

In Tuscany, Pomarola is the “queen” of pasta sauces. This is why, when made at home, it’s always prepared in abundance, in order to be able to keep some (pasteurised or frozen in jars) and have it ready to use at any time. It’s used to dress all types of pasta or rice, and is also excellent for tempting “crostini”, on its own or with other ingredients according to your taste and imagination. It can be used to cook tasty slices of beef, or to prepare strips of omelette, dressed with pomarola and Parmigiano cheese, and a classic fried egg is excellent cooked in 2 or 3 spoonfuls of hot Pomarola, instead of just oil.