Tomato Sauce Salsa Di Pomodoro Recipe 485

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.

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

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.

DA SILVANO'S SUGO DI POMODORO (TOMATO SAUCE)

Steps:

• Warm the Olive Oil in a pot and add 2 cloves of Garlic. Once Garlic browns, remove it.
• Remove pot from heat. Toss in Basil and remaining Garlic. Add Tomatoes and return to heat.
• Season with Salt and Pepper. Stir. Cook over a low flame for about 15 minutes.
• Pour the cooked, drained Pasta into tomato sauce (Pomodoro!) and toss.

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.

TOMATO SAUCE

Steps:

• Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.
• In a medium-size nonreactive saucepan, heat the olive oil over medium heat. Add the onion and simmer until wilted. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and bay leaves, season lightly with salt and peperoncino, and heat to a simmer. Simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 mintues. Remove the bay leaves. Check the seasoning and add more salt and peperoncino if necessary.