Simply Italian Sicilian Tomato Sauce Recipes
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
SIMPLY ITALIAN/SICILIAN TOMATO SAUCE
its so simply homemade tomato sauce that i had learned when i was in italy...a sicilian originally made..
Provided by mrs.huffmankitchen
Categories Vegetable
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the whole tomatoes,bring to a boil in a pan with water,until the skin of tomatoes are breaking,don't over cooked.
- Remove from pan and peel off the skin of tomatoes by using a knife.
- Cut into pieces and place in a non stick skillet together with garlic.
- Let it boil and simmer until the tomatoes turn into thick sauce,then add the basil.cook for another 5 minutes.
- Turn off the heat,add the olive oil.stir.
- Pour into cook pasta,spaghetti or macaroni,sprinkle with parmesan cheese,serve.
Nutrition Facts : Calories 84, Fat 7, SaturatedFat 1, Sodium 7.4, Carbohydrate 5.3, Fiber 1.5, Sugar 3.2, Protein 1.2
DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE
Provided by Guy Fieri
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
- Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
- Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.
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
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From wikihow.com
95% (21)Estimated Reading Time 4 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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