Homemade Pomodoro Recipes

POMODORO PASTA SAUCE

Steps:

• Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
• Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.

PASTA POMODORO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

BASIC PARMESAN POMODORO

Steps:

• Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
• Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
• Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

SPAGHETTI POMODORO RECIPE (PASTA IN TOMATO BASIL SAUCE)

Steps:

• To make the Pomodoro sauce, we will first make the tomato puree. Click here to see the recipe of how to make tomato puree.
• Next, heat the olive oil in a heavy bottomed sauce pan; add in the garlic and toss for a few seconds. Next add in the tomato puree, salt , the crushed black pepper and the red pepper flakes and give the Pomodoro sauce a brisk boil. Turn the heat to low, cover the pan and simmer the sauce for about 10 to 15 minutes, until all the flavors from the garlic get into the sauce. Finally stir in the fresh basil leaves, turn off the heat. Cover the pan and keep the sauce aside.
• While the sauce was simmering, bring water to boil in a large sauce pan. Season the water with some salt, add in the Spaghetti and cook stirring occasionally, until about 2 minutes until the pasta is tender.
• Once the spaghetti is cooked, drain pasta and keep it aside.
• Now to finish making the recipe we have to combine the cooked Spaghetti along with the Pomodoro sauce.
• To do this, add the pasta into the tomato basil pasta sauce and give it a good boil for about 3 to 4 minutes. Once you notice the Spaghetti is well coated with the sauce, the dish is ready to be served.
• Spoon the Spaghetti Pomodoro into individual serving bowls and sprinkle with Parmesan Cheese and serve warm for a weeknight or party dinner. Serve Spaghetti Pomodoro Recipe (Pasta in Tomato Basil Sauce) along with Fresh Garden Salad Recipe.

PASTA POMODORO

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

GNOCCHI POMODORO

Steps:

• Heat the oven to 220C/200C fan/ gas 8. Tip a layer of rock salt onto a baking tray and sit the potatoes on top. Roast for 50 mins-1 hr or until tender when a cutlery knife is inserted. Leave to cool for 10 mins, then peel off the still warm skins. Pass the potatoes through a ricer or push through a sieve using a spoon onto a work surface, then leave to cool. Add the flour, egg and ½ tsp salt to the potato and gently bring everything together using your hands until you have a uniform dough - don't overwork it. Divide the dough into four. Roll each piece into a long sausage on a lightly floured surface to around 2cm in diameter. Cut each one into 1.5-2cm nuggets. You can keep them like this or roll ridges onto to them with the back of a fork or a ridged pasta paddle. Set aside on a baking sheet dusted with semolina.
• For the sauce, blitz the canned tomatoes using a jug blender or hand blender. Heat the oil in a large pan over a low-medium heat, then add the onion and a pinch of salt and fry for 10-15 mins until softened and translucent. Tip in the garlic and chilli and cook for 1 min, then add the sugar, blitzed tomatoes and herbs, and bring to a simmer. Cook, uncovered, for 20 mins, stirring regularly. Season to taste.
• Bring a large pan of lightly salted water to the boil. Add the gnocchi in two batches and cook for 2-3 mins or until they bob to the surface. Drain the gnocchi in a colander, then toss in the pan with the tomato sauce. Spoon onto a large sharing plate, then top with the basil, grated cheese and a drizzle of olive oil. You can open-freeze the gnocchi on trays, then store in sandwich bags for up to three months, which can then be cooked for 3-5 mins from frozen.

POMODORO SAUCE

Steps:

• In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.