Pomodoro Al Fornos Tomato Sauce Recipes

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POMODORO (AL FORNO'S TOMATO SAUCE)



Pomodoro (Al Forno's Tomato Sauce) image

Make and share this Pomodoro (Al Forno's Tomato Sauce) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 35m

Yield 6 cups

Number Of Ingredients 6

1/2 cup extra virgin olive oil
1 tablespoon minced fresh garlic
1/2 teaspoon fine sea salt
1 cup dry white wine
1 cup homemade chicken stock
5 cups chopped canned tomatoes, with their juices

Steps:

  • Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
  • Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.
  • As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter.
  • Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
  • Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.

PAPPA AL POMODORO



Pappa al Pomodoro image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves
2 tablespoons extra-virgin olive oil, plus extra for serving
1 pound ripe tomatoes, peeled and diced
Basil leaves, chopped, plus extra for serving
Salt
Pepper
1 quart chicken or beef stock, boiling
12 ounces stale homemade or stale Italian bread, thinly sliced

Steps:

  • Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently. Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates. Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese.

POMODORO SAUCE



Pomodoro Sauce image

Provided by Tyler Florence

Categories     condiment

Time 12m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves, minced
2 tablespoons onion, diced
2 tablespoons olive oil
2 tomatoes, chopped
3 tablespoons fresh herbs (oregano, basil, parsley), chopped
Salt and pepper, to taste
Pinch sugar
Cheese and herb ravioli, cooked, for serving

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.

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)



Sugo di Pomodoro (Authentic Italian Tomato Sauce) image

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

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, halved
2 (14 ounce) cans passata (crushed tomatoes)
¼ cup fresh basil, torn in half
salt to taste

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

PERFECT POMODORO SAUCE



Perfect Pomodoro Sauce image

This is your basic Italian/American red sauce. Nothing fancy, but perfect every time. This is the sauce to use for all of your dishes - Pasta, Baked Ziti, Parmigiana, ect. It is not acceptable for pizza sauce, as Pizza sauce in Italy is rarely cooked prior to being put on the pizza. This can be the base for a great ragu or traditional Italian/American meat sauce. The sugar is left up to one's personal taste. Some Italians use sugar (don't argue, I have witnessed it first hand). It all depends on the tomatoes... taste them and you be the judge. And you want to finely mince your onion and garlic so they melt into the sauce.

Provided by sjf17x

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup extra virgin olive oil
1 (28 ounce) can plum tomatoes, packed in puree with no salt added
1 (28 ounce) can crushed tomatoes, no salt
1/4 cup red onion, finely minced
3 -4 garlic cloves, minced
1 -2 tablespoon tomato paste
1/2-1 cup red wine, good quality (please no cooking wine)
1/4 teaspoon red pepper flakes
1 teaspoon salt (or 3 large pinches)
1/2 teaspoon pepper
1 teaspoon sugar
1 teaspoon dried oregano
1/4 cup basil, torn by hand
pasta cooking water (as needed)

Steps:

  • Start off by mincing the onions. They must be as small as possible. Set aside in a bowl.
  • Mince the garlic, then form a garlic paste.
  • **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
  • For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside.
  • In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly.
  • Add tomato paste and stir, cooking the paste for 1 minute.
  • Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce.
  • Reduce heat to medium/low.
  • Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute.
  • Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes.
  • After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta.
  • When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta.
  • Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce.
  • Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes.
  • I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.

Nutrition Facts : Calories 380.2, Fat 28.1, SaturatedFat 3.9, Sodium 887.8, Carbohydrate 27, Fiber 6.8, Sugar 7.5, Protein 5.6

POMADORO SAUCE



Pomadoro Sauce image

A friend shared the recipe for this fresh tomato mixture that's full of garlicky goodness. It can be used like bruschetta--to top slices of Italian or French bread. Or toss it with pasta or serve with grilled or roasted poultry, fish or pork.

Provided by Taste of Home

Time 25m

Yield 3 cups.

Number Of Ingredients 7

4 large tomatoes, seeded and chopped
1/4 cup olive oil
4 garlic cloves, minced
3 tablespoons minced fresh basil
1/2 teaspoon salt
Freshly ground pepper to taste
Thinly sliced French bread, optional

Steps:

  • In a small bowl, combine the tomatoes, oil, garlic, basil, salt and pepper. Cover and let stand at room temperature for 20 minutes. Serve as topping on French bread if desired or as a sauce.

Nutrition Facts : Calories 54 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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