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Home » Italy's Regions » Tuscany-Toscana » Tuscan Pomarola Tomato Sauce with Mixed Pasta.

August 27, 2020

Tuscan Pomarola Tomato Sauce with Mixed Pasta.

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Tuscan Pomarola Tomato Sauce with Mixed Pasta (pasta mista).

Tuscan pomarola is a traditional homemade tomato sauce from Tuscany. It can be made with a combination of different types of fresh tomatoes or with just one type. In this recipe, I have paired my Tuscan pomarola tomato sauce with mixed pasta (pasta mista). This is a brilliant and economical way to use up leftover dried pasta. Although, here in Italy, you can also buy packets of pasta mista.

Tuscan pomarola tomato sauce with mixed pasta

Homemade tomato sauce.

Making homemade tomato sauce during the summer is still a popular Italian food tradition, practiced by many families and home cooks. Those who have their own vegetable gardens or plots, obviously use their homegrown tomatoes. Others buy cases from farmer’s markets and even supermarkets.

Tuscan Pomarola Tomato Sauce with Mixed Pasta

This tradition dates back to the times when tomatoes weren’t available year round. It assured the Italians that they could still have their favourite summer ingredient even in the winter! And, although, nowadays it’s possible to find tomatoes throughout the year, summer tomatoes are definitely the best for taste!

Ingredients for Tuscan pomarola on white plate
Ingredients for Tuscan Pomarola

Different kinds of homemade tomato sauce.

Tomatoes are the main ingredient in many Italian pasta recipes. In fact, pasta with tomato sauce is a staple dish for many Italians, kids and adults alike! However, not all tomato sauces are the same. And, the type of pasta used can also change the whole depth and character of what is essentially the simplest of pasta dishes.

chopped tomatoes, onions, carrots and celery in white bowls

Italians conserve their summer tomatoes in different ways. They make passata, which is peeled, cooked and pureed tomatoes sometimes with added salt and herbs. They make tomato concentrate which is actually reduced passata. And, they make tomato sauce which is usually cooked and pureed tomatoes with added ingredients. These can be garlic, onions, carrots, celery, herbs and maybe sugar if the tomatoes are too acidic.

Chopped tomatoes in Dutch oven
First cook the chopped tomatoes with a little olive oil

Pomarola is a homemade tomato sauce. Tuscans make it with a mixture of different types of tomatoes or one type. The most popular being San Marzano or beautiful ribbed heirloom tomatoes like Cuore di Bue or Costoluto Fiorentino. I used the latter from my vegetable garden. Apart from the tomatoes, Tuscan pomarola has onion, carrot, celery and basil in it. It is lighter than some other sauces because the ingredients aren’t fried.

basil, onion, carrots and celery added to tomatoes in Dutch oven
then add basil, carrots, onion and celery to tomatoes

What are Costoluto Fiorentino tomatoes?

Costoluto Fiorentino is a large heirloom beefsteak tomato variety from Florence. These tomatoes are delicious eaten raw, roasted or cooked. They are very juicy and make a fantastic tomato sauce. This is probably why they are a favourite tomato for Tuscan pomarola.

Tuscan pomarola cooking in Dutch oven

We had a great harvest of these tomatoes this year. Apparently, they also grow well in UK and most areas in the USA. But, if you don’t have Italian beefsteak tomatoes, you can also use San Marzano or other sauce tomatoes.

Tuscan pomarola tomato sauce

Making Tuscan pomarola tomato sauce.

As I mentioned above, Tuscan pomarola tomato sauce is made without frying the base ingredients. Many Italian sauces start with what is known as ‘soffrito’. This is usually finely chopped onions, carrots and celery which are sautéed in olive oil before the rest of the sauce ingredients are added.

Tuscan pomarola passed through a passavedura
Passing the Tuscan pomarola through a passaverdura

In this recipe, you chop the tomatoes and add them to the pot first. Then cook them over a medium heat until they start to release liquid. The next step is to season with salt and add the onions, celery, carrots and herbs. Most versions of Tuscan pomarola include basil. Others also have parsley and, sometimes, other herbs or even garlic. I just used fresh basil from the garden.

tomato skin and other large pieces remain in the passaverdura

Once the tomatoes have produced enough liquid to cover all the vegetables, you need to turn down the heat and simmer for 45 minutes to one hour. Before pureeing your homemade Tuscan tomato sauce, it’s best to taste and adjust seasoning accordingly. If it’s a little acidic, you can add some sugar.

Using a passaverdura.

Traditionally, like passata, Tuscan pomarola is pureed by passing the ingredients through a passaverdura or food mill! This old-world kitchen utensil dates back to the days before we had electric food blenders and processors. However, it’s still the best tool for making traditional passata or tomato sauce. This is because it separates unwanted fibres, seeds and chunky bits, while turning the vegetables into a silky, smooth sauce. 

Tuscan pomarola sauce in glass jar

If you don’t have a food mill, you can also use a fine sieve to separate the larger pieces and seeds from the rest of the sauce. However, it will be harder work! If your sauce seems too liquid, you can return it to the stove to simmer and thicken.

Conserving Tuscan pomarola sauce.

If you are going to use your Tuscan pomarola up in a few days you can just keep it sealed in the fridge. But, if you want to conserve your homemade tomato sauce you will need to pour it into sterilized glass preserving jars while it is piping hot. Put a little fresh basil and some olive oil over the top and close the lid tightly. As it starts to cool you should hear the ‘pop’ of the lid sealing. You can store it in a cool dry place through the winter!

pasta mista from Pastificio dei Campi
Pasta mista from Pastificio dei Campi

Which pasta is best for homemade Tuscan tomato sauce?

Italians eat tomato sauce with all kinds of pasta from spaghetti to short pasta tubes like penne. So, in reality, you can use whichever pasta you prefer. For this homemade Tuscan tomato sauce recipe, I used pasta mista (mixed pasta) from one of my favourite pasta companies, Pastificio dei Campi. I visited this company last year when I went to Gragnano near Naples. Gragnano is home to some of the best dried pasta producers in Italy. You can read more about Pastificio dei Campi and Gragnano in my post about my visit there.

pasta mista from Pastificio dei Campi

What is pasta mista?

Pasta mista or mixed pasta was originally food for the poor. Known as ‘pasta ammiscata’ in the Neapolitan dialect, it was a staple for the poorer residents of Naples and the surrounding areas. The first commercial pasta makers would collect all the leftover scraps and pieces of different pasta types in a large bin called a ‘cuoppi’. This mix of pasta scraps was sold by weight to those who couldn’t afford the more expensive types of pasta.   

Tuscan Pomarola Tomato Sauce with Mixed Pasta

The same thing happened in shops where pasta was kept in drawers and sold loose, rather than in packets.  Shopkeepers would sell the bits at the bottom of the drawer at a reduced price. Even in the homes of the less affluent members of society leftover pasta shapes were used up together.

Tuscan Pomarola Tomato Sauce with Mixed Pasta (pasta mista)

Overtime, pasta mista became a traditional ingredient in many Neapolitan vegetable or legume soup dishes such as pasta e fagioli (pasta and beans) and pasta and potatoes. These days packets of pasta mista can be found on supermarket shelves alongside other pasta types. In fact, many of the best pasta producers sell it.

Tuscan Pomarola Tomato Sauce

Of course, you can also make your own mixed pasta. Obviously, it’s best to use shapes that are similar in size and subsequently require the same cooking times. I have done it myself on occasion! Here in Italy, pasta is sold in 500g packets and most recipes call for 100g per person. So there’s always leftover uncooked pasta whether you cook for 2 or 4!

Let me know what you think.

Pasta mista goes really well with Tuscan pomarola tomato sauce. I just love the different shapes of pasta in one dish. It really changed the whole texture of the dish! However, whether you use one type of pasta or mixed pasta, I’m sure you’ll love this simple traditional homemade Tuscan tomato sauce.

Tuscan Pomarola Tomato Sauce with Mixed Pasta

If you make this Tuscan pomarola I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.

Buon appetito!

Other homemade tomato sauce recipes worth trying.

  1. The best spaghetti with tomato sauce ever!
  2. Calabrian ricotta balls in tomato sauce
  3. Pasta with tomato sauce allo scarpariello from Naples
  4. Sagne torte with tomato sauce from Puglia
Tuscan pomarola with mixed pasta

Tuscan Pomarola Tomato Sauce with Mixed Pasta (pasta mista)

Jacqueline De Bono
Tuscan pomarola is a delicious traditional homemade tomato sauce from Tuscany. It can be made with a combination of different types of fresh tomatoes or with just one type.In this recipe, I have paired my sauce with mixed pasta(pasta mista). This is a brilliant and economical way to use up leftover dried pasta, although, here in Italy, you can also buy packets of pasta mista.
4.96 from 25 votes
Print Recipe Save Recipe Saved!
Prep Time 30 mins
Cook Time 1 hr
Course Homemade tomato sauce, Main Course
Cuisine Central Italy, Italian, Mediterranean, Tuscany
Servings 4

Ingredients
  

  • 1.5 kg Italian sauce tomatoes (3.3lbs) San Marzano , Cuore di Bue or Costoluto Fiorentino.
  • 1 red onion
  • 2-3 carrots
  • 2 celery stalks
  • fresh basil leaves
  • 1 tbsp extra virgin olive oil. plus more for jars if preserving
  • salt for sauce and pasta
  • freshly ground black pepper. to taste
  • 400 g pasta (14oz) I used pasta mista/ mixed pasta
  • 50 g Parmigiano Reggiano or Pecorino optional or use vegan/vegetarian cheese

Instructions
 

  • Wash the tomatoes and cut them into large pieces. Wash the carrots and peel the onion, remove the filaments from the celery stalk and cut all the veg into pieces. Also wash the basil and tear it up with your hands.
  • Put the cut tomatoes in a pot, sprinkle with a little olive oil and cook for about ten minutes until they start to release some juice. Add the vegetables and season with salt and pepper. Once the vegetables are immersed in liquid, turn down the heat and cook your Tuscan pomarola for about 45 minutes to an hour over a low-medium heat.
  • While the sauce is still quite warm, pass it in batches through a vegetable mill trying to collect as much sauce as possible. You will need to stand the mill over a bowl or saucepan. Discard the skins and seeds that collect at the top of the mill.
  • If the pomarola is still too liquid, put it back on the stove over a high heat for a few minutes, stirring often, to allow it to reduce a little.
  • Before using your sauce to season pasta, add a drizzle of raw oil.

Serve with pasta

  • When you are ready to serve this Tuscan tomato sauce with pasta, just heat it through. Cook the pasta al dente according to the instructions on the packet. Drain the pasta. Mix it with the sauce and serve with a sprinkling of grated parmigiano or pecorino if required.

Notes

These ingredients will make approx 4 jars of 200g each (7oz) of Tuscan pomarola tomato sauce. 
If you want to conserve your homemade tomato sauce you will need to pour it into sterilized glass jars while it is piping hot. Put a little fresh basil and some olive oil over the top and close the lid tightly. As it starts to cool you should hear the ‘pop’ of the lid sealing. You can store it in a cool dry place through the winter!
Serve without cheese for vegan/vegetarian version or use vegab/vegetarian cheese.
Keyword authentic Italian pasta recipe, homemade tomato sauce, Italian recipe, tomato sauce, traditional italian dish, Tuscan cuisine, vegan pasta, vegetarian

Want to know more about my life in Italy? Go to the homepage and subscribe to my newsletter. New subscribers get a free recipe e-book too! https://www.the-pasta-project.com

Filed Under: Pesto and other pasta sauces, Tuscany-Toscana, Vegetarian Pasta dishes Tagged With: pasta mista, tomato sauce, Tuscany

Reader Interactions

Comments

  1. Jennifer Giordano Imbroll says

    July 31, 2021 at 5:06 pm

    Hi, just love your recipes. Is it possible to make pasta without flour00. For a gluten free recipe please.?

    Reply
    • Jacqui says

      July 31, 2021 at 10:25 pm

      Hi Jennifer, thanks for your comment. I’m happy you like my recipes. I’ve been wanting to make gluten free pasta myself but haven’t got round to it yet. To do so you need to use a gluten free flour blend (for example rice, potato and maize which you can buy ready blended) plus some xanthan gum. The ratio is usually 200g flour to 1 tsp xanthan gum. However, here in Italy it’s possible to buy a gluten free flour blend with xabthan gum already in it, especially for pasta. I don’t know if that’s available where you are. Then if making egg pasta the ratio is the same as normal pasta 1 egg per 100g flour. Hopefully I’ll be making some myself soon!

      Reply
  2. george says

    July 27, 2021 at 1:14 pm

    I’d recommend following food safety guidelines for canning tomato sauce. The recipe on this website includes lemon juice for the necessary acidity and a 35-minute boiling water bath. https://www.healthycanning.com/italian-style-tomato-sauce

    Reply
    • Jacqui says

      July 27, 2021 at 4:40 pm

      Dear George, thanks for your comment. Yes, it’s true that nowadays canning is considered or proven to be safer if you boil the jars after filling and sealing them. However, many Italians don’t do this because their mothers and grandmothers didn’t do it. I have read that the fact that the sauce is piping hot when poured into the jars helps to eliminate the risk of botulism (in tomato sauce) and tomatoes are acidic so you don’t need lemon juice. But of course, it’s not a waste to be extra sure and boil the filled jars.

      Reply
  3. Farrukh Aziz says

    March 19, 2021 at 10:21 am

    Nothing better than homemade pasta sauce! This recipe seems so easy yet so flavorful! I am surely going to try this, and devour it!

    Reply
  4. Sophia says

    August 31, 2020 at 8:02 pm

    This pasta was so simple and so delicious! The flavors from the tomatoes and veggies was just divine. Another great recipe!

    Reply
  5. sapana says

    August 31, 2020 at 5:21 pm

    Tomato pasta sauce is my favorite over any other kind of pasta sauces. Those Italian tomatoes looks so pretty and must have tasted amazing in this sauce.

    Reply
  6. Gail Montero says

    August 31, 2020 at 3:20 pm

    So perfect with all that yummy summer juicy tomatoes. Love that it’s such a versatile sauce!.

    Reply
  7. Kushigalu says

    August 31, 2020 at 11:06 am

    Homemade is always the best. This looks so delicious. Thanks for the recipe. Making it tonight.

    Reply
  8. Beth says

    August 31, 2020 at 8:26 am

    It’s so true that summer tomatoes are the best for eating and for sauce. Just the color is amazing, and I love that there is a whole story about mixed pasta as a less-expensive option.

    Reply
  9. Laura Arteaga says

    August 31, 2020 at 7:56 am

    Such a great recipe! So detailed and clear, I will try making it this week, Im sure both my toddler and husband will love it!

    Reply
  10. Sam says

    August 31, 2020 at 7:41 am

    This pasta sauce sounds so fresh and delicious! Nothing beats homemade, so I am excited to try it. Thank you! .

    Reply
  11. Jamie says

    August 31, 2020 at 7:35 am

    Wow! I love the step by step photos you have which makes this so easy to follow! Great tip about adding some basil or oil on top of the jars. I’ll definitely be serving this with some fun shaped pasta like in your photos!

    Reply
  12. Sara says

    August 30, 2020 at 11:32 pm

    Mixed pasta.I had no idea, thanks for sharing this interesting and delicious info!I wonder if my picky eater would try it because the mixed shapes are just too fun? I think it looks like pure comfort!

    Reply
  13. [email protected] Running in a Skirt says

    August 30, 2020 at 7:50 pm

    What a lovely sauce for the pasta! I didn’t know about mixed pasta and loved learning about the history. GOing to pick some up if I ever see it here. Such a tasty dish.

    Reply
  14. Ramona says

    August 30, 2020 at 3:25 pm

    There is nothing better than homemade pasta sauce, delicious! I love making pasta for my family, but i barely make my own pasta sauce. Yours looks amazing and i need to make it with my pasta now. Thank you for sharing this recipe!

    Reply
  15. Mama Maggie's Kitchen says

    August 30, 2020 at 4:31 am

    Mixing pasta shapes is really a wonderful and beautiful idea. I really love this tomato sauce. I will definitely have this.

    Reply
  16. Diana says

    August 30, 2020 at 3:02 am

    This homemade recipe looks fantastic. My kids are going to love it. I’m going to be making this very soon, thanks!

    Reply
  17. Leslie says

    August 29, 2020 at 6:52 pm

    I agree that summer tomatoes are definitely the best! I love the mixed pasta with this dish. So fun!

    Reply
  18. Marta says

    August 29, 2020 at 3:58 am

    I used to have a passaverdura, but in all of our moves with the military, I’ve lost it. This recipe gives me an excuse to buy a new one, though!

    Reply
  19. Chef Dennis says

    August 28, 2020 at 10:18 pm

    I’ve never thought of mixing pasta shapes that is brilliant! And I love your tomato sauce recipe, lots of great tips

    Reply
  20. Stine Mari says

    August 28, 2020 at 8:20 pm

    I love these kinds of tomato sauces. I like to taste the tomatoes, and just by reading the recipe I can tell that the tomato will shine brightest of all the ingredients in this. Thanks for sharing!

    Reply
  21. Jenny says

    August 28, 2020 at 4:26 pm

    Love how delicate and fresh this tomato sauce & pasta looks. Will definitely be making it. Thanks so much for the recipe!

    Reply
  22. Amy Liu Dong says

    August 28, 2020 at 4:02 pm

    When it comes to dish with pasta on it, makes it to my favorite list in an instant. What I loved about this recipe is the homemade tomato sauce which I may say a healthy thing. Thanks for sharing this wonderful recipe to us.

    Reply
  23. Maria says

    August 28, 2020 at 1:51 pm

    This sauce sounds delicious. I love the addition of the vegetables in the sauce for added flavor. What a great idea to mix the type of pastas. My kids will love this!

    Reply
  24. Taleen | Just As Tasty says

    August 27, 2020 at 7:33 pm

    I love homemade tomato sauce, it’s just so fresh and delicious! Thanks for sharing this recipe!

    Reply
  25. Nicoletta De Angelis Nardelli says

    August 27, 2020 at 5:15 pm

    This is my dad’s favorite tomato sauce using hiw own tomatoes and herbs. It’s light in taste and color, fresh, and absolutely delicious. How cute are those mixed shapes of pasta!

    Reply
  26. Lesli Schwartz says

    August 27, 2020 at 5:01 pm

    There’s absolutely nothing better than a good, homemade tomato sauce! Thanks for all of these terrific variations!

    Reply
  27. Meesha says

    August 27, 2020 at 2:50 pm

    This pasta sauce is really good ! It is now one of my staples that I make weekly. Thanks for sharing!

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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