Salsa Di Pomodori Tomato Sauce Recipes

SALSA DI POMODORO - TOMATO SAUCE

Salsa di Pomodoro - Tomato Sauce image

This is the first type of sauce my mom taught me how to make. Every good Italian Mamma has a version. Here's mine:

Provided by Patricia from CASAGIOVE

Number Of Ingredients 6

Ingredients

1 28 oz. can whole peeled San-Marzano tomatoes (blend in blender just a bit to break them up)
3 cloves garlic (sliced)
3-4 leaves fresh basil (with the stalk)
1 pinch red pepper flakes
1 generous pinch or two kosher salt
olive oil (extra virgin; enough to coat bottom of pot and then add a bit more)

Steps:

In a medium heavy-bottomed pot or pan, heat olive oil on low heat. Add salt and red pepper flakes. Add sliced garlic. Stir with wooden spoon.
When garlic is just barely golden (watch it carefully & start over if it burns!), add tomatoes. Rinse out can with a bit of water and add to the sauce. Stir. Let simmer for 20-30 minutes or so, stirring occasionally.
Toss with 1 lb. of pasta and top with a little Parmigiano-Reggiano and some basil for a quick and easy dinner, use as a base for your pizza creations or as a dipping sauce for breads. It can also be used for Eggplant Parmigiana or Gnocchi alla Sorrentina. The options are endless!

TOMATO SAUCE (SALSA DI POMODORO) RECIPE - (4.8/5)

Tomato Sauce (Salsa di Pomodoro) Recipe - (4.8/5) image

Provided by jadedrosie

Number Of Ingredients 9

Ingredients

2 pounds tomatoes or one 28 ounce can of whole tomatoes with juice
3 TBS olive oil
1/3 onion, diced
2 cloves garlic, smashed
1/2 dried peperocino (we used crushed red pepper flakes)
6 basil leaves, torn into small pieces
2 TBS chopped oregano
1/4 tsp sea salt
1/4 tsp freshly ground pepper

Steps:

Heat the olive oil in medium saucepan over med-high heat. Add the onion, garlic, and pepper flakes. Cook unto the onion is tender, 3-5 minutes (Heck could just put that over spaghetti and eat this!) Add the tomatoes, basil, oregano, salt, and pepper. Bring to boil, reduce to simmer, and cook uncovered for 30 minutes. Remove from heat and puree in food mill, food processor, or with stick blender.

SALSA DI POMODORI, PROSCIUTTO, E CAPPERI (ITALIAN TOMATO SAUCE)

Salsa Di Pomodori, Prosciutto, E Capperi (Italian Tomato Sauce) image

(Tomato Sauce with Prosciutto and Capers) from Cucina di Calabria. Serve with fresh or dried taglairini (1/4 inch noodles) When I make this I substitute crushed tomato for the chopped because my family likes a smoother tomato sauce. Either is fine.

Provided by Cook4_6

Categories European

Time 30m

Yield 3 cups

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
2 garlic cloves, finely minced
2 -3 ounces prosciutto, thinly sliced and coarsely chopped
1 (28 ounce) can Italian plum tomatoes, coarsely chopped
4 tablespoons fresh basil, coarsely chopped and divided
2 tablespoons capers
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan add olive oil over medium heat.
Add onion and saute for 3-4 minutes or until translucent.
Add garlic and chopped prosciutto.
Saute for 1-2 minutes or until garlic is light golden brown.
Lower heat, add tomatoes and 2 T. basil, and simmer uncovered for 25 minutes.
If the mixture seems too thick, add a little hot water.
Stir in the remaining basil, capers, salt and pepper.
Simmer for 2 minutes.

TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO

Tomato and Basil Sauce - Salsa Di Pomodoro E Basilico image

This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 40m

Yield 9 1/2 -10 cups

Number Of Ingredients 9

Ingredients

5 lbs ripe plum tomatoes or 3 (28 ounce) cans crushed plum tomatoes, with their liquid
1/2 cup colavita extra virgin olive oil
2/3 cup onion, diced
3 garlic cloves, minced
1 1/2 cups dry red wine
1/4 cup sugar
1 tablespoon fine sea salt, to taste
fresh ground black pepper, to taste
6 -8 leaves fresh basil

Steps:

If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.
Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 201.7, Fat 11.9, SaturatedFat 1.7, Sodium 744.9, Carbohydrate 17.1, Fiber 3.1, Sugar 12.3, Protein 2.3

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