Best Pomodoro Italian 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
POMODORO "ITALIAN TOMATO SAUCE"
This recipe was passed down to me by my mother. There's nothing like a plate of hot steaming Pasta passed along to you by your mother! Just to note, that my mother would never add honey to recipe. But I did to take some of the acid off of the tomato flavor. Some people like to do it with a carrot that's been peeled and cleaned. There are many little tricks in this recipe that are used by the Italian restaurants. I think you'll be very happy with the outcome. PS I Igenerally grow my own San Marzano tomatoes but I don't mind using them from the can I just drain the juice and use only the tomato
Provided by Marion Dyess @Drmarion
Categories Pasta
Number Of Ingredients 14
Steps:
- Wash tomatoes and take off stems Boil in water until the skin starts to pull away from the meat of the tomato.
- Drained tomatoes in a colander and cool
- In the meantime, take some olive oil and minced garlic and slowly sauté until it is aromatic
- Once the tomatoes are cool throw them into a Nutribullet or a blender and blend until creamy smooth
- Now add the mixture to the garlic in oil and add your chicken bouillon, I prefer to crumble it salt pepper and honey
- I like to bring it to a simmer covered and stir often. Once it is simmering I remove the cover and reduce it until it gets to the desired thickness that I like
- In the meantime I roll my own pasta or I get a package and I boil salted water with a little bit of olive oil and cook my spaghetti according to the directions on the package just a little " al dente" which means a little undercooked. Once my pasta has been boiling for 7 to 8 minutes I remove one cup of the starchy water. You will use this later. Once your pasta is done drain in a colander and rinse with cool water. This will stop the cooking action
- Now I generally take a big pan and put the butter and a touch more olive oil and I make sure to incorporate it in all the pasta. I take a cup of the Pomodoro sauce and I pour it all over the pasta as I keep stirring. Once it starts to get hot, I add a little bit of the starchy water to the bottom of the pan, where I know it's hot. ( just push the pasta to the side and add a little bit of water at a time, and your sauce Begin to thicken beautifully ) And I keep stirring the pan until I see the steam coming off the pasta - Now that's Italian!
- Garnish with basil and parsley if desired and serve piping hot. Bon Appetito
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