Salsa Pomodora Siciliano - Tomato Sauce Sicilian Style - extra-virgin olive oil

Method

• In a large pot, heat olive oil and then brown pork lightly.
• Remove pork and set aside.
• To the hot oil add the chopped onion and minced garlic.
• Cook until translucent, but not browned.
• Add the tomato paste and the bay leaves, and fry the paste, stirring constantly.
• Incorporate the onion and garlic into the paste as you stir it.
• The paste will burn quickly, so keep stirring, and keep the heat fairly low, just to keep the paste simmering.
• (This will take any bitterness from the tomatoes!)
• Once all the onion and garlic is incorporated into the paste, and it is fried (about 6-7 minutes), add the Italian plum tomatoes, through a course sieve.
• Keep rubbing the tomatoes through the sieve until all the pulp is gone into the pot and you are left with a dry seed mass in the sieve.
• Throw away the seed mass!
• Add one can of water for each can of paste.
• (Use the paste can as a measuring tool!)
• Then add all the remaining ingredients and place the pork piece back into the sauce.
• (Gravy as we called it as I was growing up!)
• Lower the heat until the pot is barely simmering.
• Simmer that way for 2-3 hours, stirring frequently.
• Stir from the bottom up and frequently.
• If the sauce gets to thick, add some water; if it is not thickening up enough, remove the lid and turn up the heat slightly.
• Stir from the bottom to avoid scorching the sauce.
• When done, there will be no raw tomato taste and no evidence of the onion nor garlic, just a smooth red sauce.
• Remove the pork and slice as a side dish or reserve for future use.
• Use the tomato sauce on any dish calling for tomato sauce -- or spagetti sauce if you are a non Italian!