Salsa Di Pomodoro Tomato Sauce Recipes
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
TOMATO SAUCE (SALSA DI POMODORO) RECIPE - (4.8/5)
Provided by jadedrosie
Number Of Ingredients 9
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 POMODORO
This spaghetti sauce recipe comes from "Extending the Table", a collection of recipes from around the world. The notes say that it comes from the Sicilian American community. Now I have to tell you, this is a GREAT recipe. My boys (husband and roommate) who will eat anything, but only give 5 stars to the recipes that are in danger of being inhaled, give this one 5 stars. I had to beat my husband to make him stop licking the crockpot! :) It tastes a little sweet, mostly savory, and very herby. Don't use more of the herbs than is listed, or they will overwhelm the sauce, though you can certainly use less.
Provided by CraftScout
Categories Sauces
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
SALSA DI POMODORI, PROSCIUTTO, E CAPPERI (ITALIAN TOMATO SAUCE)
(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
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.
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