OLD FASHIONED SICILIAN SUCCO
My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This recipe is the best sauce I've ever had- I really think it can bring the family together. Just prepare it and you'll see that when dinner time comes everyone's mouths will be watering because of the great smell, the entire family can gather around the table and there will be enough for everyone, I promise! Good for vegetarians too-just substitute 2 1/2 pounds of chopped zucchini for the meatballs.
Provided by Joiamia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 20
Number Of Ingredients 11
Steps:
- In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
- In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 17.4 g, Cholesterol 45.7 mg, Fat 11.3 g, Fiber 3.4 g, Protein 17.3 g, SaturatedFat 4.5 g, Sodium 1044.4 mg, Sugar 9.4 g
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
SICILIAN TOMATO SAUCE
Make and share this Sicilian Tomato Sauce recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Sauces
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a heavy saucepan.
- Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
- Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
- May be served with fish, chicken or cold meats.
- Serve hot or cold.
SICILIAN TOMATO SAUCE
This is a fantastic sauce to make with end of season Tomatoes. A great recipe to serve with pasta which can be bottled or frozen for later use. Cut down the garlic of you want but I think its just right as is! This can be bottled but please sterilize the bottles well as per instructions.
Provided by Tisme
Categories Vegetable
Time 35m
Yield 1 1/2 Litre
Number Of Ingredients 7
Steps:
- Place tomatoes, onion and 6 of the garlic cloves in a large non reactive pan.
- Place pan over medium heat with the lid slightly ajar and simmer for about 10 minutes.
- Remove from heat and press sauce through a sieve or food mill.
- Finely chop remaining garlic and gently cook in oil just lightly until you can smell a garlic smell, remove from heat and stir in the sieved tomato mixture.
- Add the basil leaves salt and sugar and simmer for a further 10 minutes, at this stage taste and add more salt if required.
- Serve or bottle in sterilized bottles and seal or cool and freeze.
- TIPS~
- End of the season Tomatoes have a richer taste for sauces.
- Use stainless steel ceramic or cast iron pots to prevent reaction to the tomatoes.
- Place wooden spoon under lid to keep it propped ajar.
Nutrition Facts : Calories 743.4, Fat 48.7, SaturatedFat 6.6, Sodium 850.8, Carbohydrate 75, Fiber 21, Sugar 43.7, Protein 15.8
FRESH TOMATO SAUCE SICILIAN
Make and share this Fresh Tomato Sauce Sicilian recipe from Food.com.
Provided by treehug
Categories Sauces
Time 4h30m
Yield 5 quarts
Number Of Ingredients 13
Steps:
- Heat an 8- to 10-quart heavy-bottom pot and add the oil, garlic, and onion.
- Saute until the onion is clear.
- Add the remaining ingredients except the butter and salt and pepper.
- Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often.
- Stir in the butter and salt and pepper to taste.
Nutrition Facts : Calories 442.9, Fat 27.2, SaturatedFat 10.9, Cholesterol 38.1, Sodium 219.3, Carbohydrate 43.5, Fiber 12.2, Sugar 27.3, Protein 10.3
FRESH SICILIAN TOMATO SAUCE
This is the recipe to have when your garden is bursting with overripe tomatoes. It is adapted from the Frugal Gourmet's Italian cookbook, but we won't talk about him now, will we?! I like this recipe when I don't feel like I could possibly peel or seed one more tomato - everything gets used but the cores! Freezes well.
Provided by KeyWee
Categories Sauces
Time 4h30m
Yield 4 quarts
Number Of Ingredients 14
Steps:
- Heat oil in an 8-quart heavy bottom pot.
- Saute garlic& onion until tender but not brown.
- Add all remaining ingredients except salt& pepper.
- Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
- Add salt& pepper as desired.
Nutrition Facts : Calories 350.9, Fat 15.4, SaturatedFat 2.3, Sodium 1078.2, Carbohydrate 52.1, Fiber 12, Sugar 30.8, Protein 9.1
MEAT(LESS) TOMATO SAUCE - SICILIAN STYLE
This is my mom's sauce and it has taken me some time to perfect it to be as good as hers. You can use fresh tomatoes or use good quality canned tomatoes. If you don't want a meat sauce, then just omit it and fry the onions and garlic in olive oil. It's best to make this early in the day or even the day before you plan to use it to allow the flavors to mix.
Provided by CulinaryQueen
Categories Sauces
Time 1h50m
Yield 16 Cups
Number Of Ingredients 7
Steps:
- Empty the tomatoes into a large saucepan and turn the heat to medium.
- In the meantime, heat a heavy skillet over medium heat.
- When hot, add the ground beef and stir it around until brown.
- You do not need to add oil as the fat from the beef will suffice.
- When the meat is cooked, remove with a slotted spoon, allowing excess oil to drip back into the skillet, and transfer the meat to the saucepan of tomatoes and stir.
- Add the onions and garlic to the fat in the skillet and cook until the onion is tender.
- Remove with a slotted spoon, again, allowing the excess oil to drip back into the skillet and stir into the tomatoes.
- Stir in the salt, sugar and basil.
- Bring sauce to a boil, cover, then turn down the heat to simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
- Turn off the heat and let the pot sit on the stove until you are ready to use it.
- If you are planning to use it the next day, refrigerate when cooled.
- Reheat as necessary or freeze for future use.
Nutrition Facts : Calories 121.9, Fat 5.6, SaturatedFat 2.1, Cholesterol 24.1, Sodium 488.2, Carbohydrate 11.1, Fiber 2.3, Sugar 6.3, Protein 7.9
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HOW TO MAKE SICILIAN TOMATO SAUCE: 15 STEPS (WITH PICTURES)
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95% (21)Estimated Reading Time 3 minsCategory Pasta Sauce RecipesPublished 2006-01-26
- For authentic Siciliano-style, make sure you use fresh herbs whenever possible! its really worth it!
- Mince two tablespoons of garlic (about four or five cloves). You may optionally use a garlic press or jarred minced garlic.
- Pour the olive oil into the bottom of a four quart (or larger) saucepan and place over medium heat.
- Add the diced onions into the pan once the oil is hot (usually one to two minutes). Cook for five to ten minutes, stirring occasionally, until onions are soft and translucent, but not brown.
- Add the garlic into the pan and stir to mix with the onions. If you are using the raisins and pine nuts, this is the time to add them as well. Toast them GENTLY golden brown, they burn very easily!
- Open all of your cans except for the tomato paste while the garlic is cooking, stirring after each can is opened. Chop the zucchini into bite-sized chunks.
- Add the diced tomatoes into the pan and stir, allowing the mixture to come to a boil. Add zucchini.
- Add the crushed tomatoes and plain tomato sauce into the pan and stir, allowing the mixture to come to a boil again.
- Open both top and bottom of both cans of tomato paste. Remove the top lids, and push the bottom lids through the cans to add the paste to the pan. Be sure to remove the bottom lids before they fall into your sauce!
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