Even if Pomodoro Sauce is a un discussed protagonist of the southern Italian kitchen, it has been mutated by the Northern gastronomic tradition that has adjusted it to the most 'sweet' northern palates.
Very close to the Napolitan Pommarola, because it is a slowly cooked velvet pomodoro sauce, the Sweet Tomato Sauce has a peculiar zest of butter, cinnamon and nutmeg.

Suggested pasta: fresh tagliatelle

Serve 4
Ingredients:

- 1 large can of peeled Roma tomatoes ( ar. 1,8 lb) or 3 lb of fresh roma tomato*
- 2 large sweet blond onions
- 1 tsp or raw sugar (flat)
- 1 tsp of salt (flat)
- 4 Tbs of extra virgin olive oil
- 3 Tbs of butter (unsalted)
- 3 shakes of cinnamon
- 1/2 coffee spoon of cinnamon (if you have a whole stick, grate for 10 sec.)
- 10 grinds of white pepper
- 10 leaves of basil
- 6-8 Tbs of parmesan cheese

How to procede:
1) Prepare your tomatoes.
if you are using fresh tomatoes, put on the stove a deep small pot and when the water boils, through in the tomatoes, 2-3 per time. Leave 1 minute and then take them out with a spoon. Put on a cutting board, cut in half, remove the skin (coming off once, very easily) and all the seeds and the inside part. Save the flesh and put into blender and cream it.

If you are using caned tomatoes, open cane, put the juice in a bowl and the tomatoes in a colander. Open them and drain the inside liquid and the seed, put the flesh and the juice you have in the bowl into a blender and cream it.

2) Put in a Bowl the extra virgin olive oil and the butter and slowly melt the butter without frying it.
Add the spices (nutmeg, cinnamon and white pepper) and the onions chopped in large chunks.

3) Sautè the onions until golden. Cover the pan and let rest for 10 minutes.
Filter the oil with a fine strainer and press a little bit the onions to get all the oil. Save the onions.....we'll use them later for a nice antipasto.

4) Poor the creamed tomatoes into the pan, add salt, raw sugar, basil.
Let it cooked half covered. Stir often until the sauce has a smooth and creamy look**

5) Cook your pasta in salt water. Put the sauce, hot, on the bottom of a serving bowl and through the pasta on top, mix and serve.
Parmesan cheese will be at the table and for the adventurous it can be mixed with 3 shakes of cinnamon.

Buon Appetito!


*Tips:
* consider that when fresh tomatoes are not really nice and mature it is better to use caned tomatoes. The ammount of fresh tomatoes really depends by the kind of tomato (more juicy, more firm..)

** for other kind of tomato sauce the right texture is when, passing your spoon on the pan, the sauce stay separate. The sweet tomato sauce, as the Pommarola has a more velvet look and it is moister. To understand the right point you can pick a tablespoon of sauce and put on a white dish: the sauce is perfectly cooked when around the solid creamy part you do not have a 'halo' of water

Wine combination: Steve's suggestions
You need something a bit acitic with the sweetness. Id go with a northern red like a Barolo or a Dolcetto with this dish.