Olive oil Quote by Frances Mayes

“POMMAROLA Tomato Sauce ½ cup extra-virgin olive oil 1 small onion, minced 1 28-ounce can of whole tomatoes, or 6–8 firm fresh tomatoes, peeled ½ cup basil leaves, chopped Salt and pepper Heat oil and add onion. After 5 minutes over medium heat, add tomatoes and break them up with a spoon. Add…” quote by Frances Mayes — Download Open image

““POMMAROLA Tomato Sauce ½ cup extra-virgin olive oil 1 small onion, minced 1 28-ounce can of whole tomatoes, or 6–8 firm fresh tomatoes, peeled ½ cup basil leaves, chopped Salt and pepper Heat oil and add onion. After 5 minutes over medium heat, add tomatoes and break them up with a spoon. Add basil and salt and pepper to taste. Cook for 10 minutes on high heat, uncovered, to reduce it. Makes 3 cups.””

Frances Mayes

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Olive oil Salt and pepper

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I found olive oil and grated cheese all over my bed. I picked up my comforter, and it was on my sheets, my pillow.

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“It's a recipe for agrumato," he says, sounding surprised. I roll the unfamiliar name in Italian around on my tongue. "Agrumato? What's that?" Nicolo's brow is furrowed. "I don't exactly know," he admits. "I've heard Violetta use the word." We turn expectantly to Nonna. She explains, "It's the term for olive oil that is combined with other things," she says.…

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“Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid out fresh cod in a baking dish, ladled the marechiara sauce over it, and set it in the oven until the cod was cooked through and flaky. She would serve it on a platter over linguine dressed with…

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