• Di Salvo sauce for pasta

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    Servings: 4-6
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    my grandmother came from Scilly in 1907. I grew up with her showing me how to grow,can,cook,make fresh bread and pastries.I loved her alot so this is her recipie.


    • 4 pounds fresh roma tomato
    • 1 whole clove fresh garlic cut up
    • 1 red onion chopped fine
    • 1/4 cup italian seasoning
    • 1/4 cup parm cheese
    • 1-2 tbsp sugar
    • 1 tsp baking soda (takes away acid from sauce. not to worry it's suppose to fizz for a min or two.


    1. The 4 lb's tomatoes puree in food processor set aside.
    2. In large pot pour some olive oil,get hot add garlic,onion and seasoning stir constantly till light brown. Careful will burn.
    3. add tomato sauce to pot stir together.
    4. when a light boil is reached add baking soda keep stirring
    5. add parm cheese and sugar.
    6. simmer on low for about 6 hours
    7. add to plate of hot pasta. Better if you don't mix together.
    8. sauce next day is awesome!

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