Salsa Di Pomodoro Dinverno Recipes

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.

BELLISSIMA SALSA DI POMODORO

Steps:

• Cook the onion, garlic, celery, basil, and parsley in the olive oil in a large saucepan for 15 minutes over medium-low heat, or until all vegetables are soft, and the onion is see-through. Make sure the vegetables don't stick to the bottom of the saucepan.
• Next fold in the diced tomatoes and season with however much salt you crave. Bring to a calm boil over medium heat. Place a lid on the saucepan and simmer until a thick sauce is formed, about 30 minutes.
• Enjoy with any pasta type, or with any recipe needing tomatoe sauce :).

SALSA DI POMODORO D'INVERNO

Steps:

• In a small bowl soak dried tomatoes in boiling water 30 minutes and drain in a sieve over a bowl.
• Chop soaked tomatoes coarse.
• While dried tomatoes are soaking, in a saucepan cook onion and garlic in butter over moderately low heat, stirring, until softened.
• Add canned tomatoes with juice, stirring to break up tomatoes, chopped tomatoes, and salt and pepper to taste and simmer sauce, uncovered, stirring occasionally, 30 minutes.
• Puree sauce through the fine disk of a food mill or force it through a coarse sieve set over a bowl. Sauce may be made 1 week ahead and chilled, covered.

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

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.

SALSA DI POMODORO

Steps:

• Saute onions and garlic in olive oil over medium heat.
• Add the rest of the ingredients. Add meatballs if you wish at this point.
• Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
• NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.
• TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.
• TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.

TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO

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.