Best Mama Leones Italian Tomato Sauce Good For Many Uses Recipes

Italian Tomato Sauce image

Provided by Joanne

Categories Sauces

Time 50m

Yield 2-4 uses

Number Of Ingredients 10

2 (28 ounce) cans san marzano crushed tomatoes
4 bay leaves
1 cup shredded carrot
1/4 cup olive oil
1/2 cup finely diced celery
1 small onion, finely diced
4 garlic cloves, finely diced
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon salt (to taste)
1/2 cup water

Steps:

In large pot, on medium head add olive oil, carrots and celery. Cook stirring occasionally for 5 minutes.
Reduce heat to low, add onion, crushed red pepper flakes (if using) and garlic cook for 5 minutes stirring constantly (being careful not to burn garlic).
Add crushed tomatoes, water and salt, raise heat to med and bring to a boil. Reduce heat to low, cover and cook for 1/2 hour stirring occasionally. Remove and discard bay leaves.
Enjoy!

Nutrition Facts : Calories 546.3, Fat 29.5, SaturatedFat 4.1, Sodium 4605.1, Carbohydrate 70.1, Fiber 18, Sugar 5, Protein 14.6

Mama Leone's Chicken Soup image

Provided by VNess

Categories Poultry

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

1/2 lb boneless skinless chicken breast
2 teaspoons kosher salt, plus
extra kosher salt, for chicken breasts (divided)
1/2 teaspoon black pepper, plus
extra black pepper, for chicken breasts (divided)
1 tablespoon vegetable oil
4 teaspoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour (substitue GF, if needed)
8 cups fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3/4 cup fat-free evaporated milk
2 cups thinly sliced fresh spinach

Steps:

Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
When cool enough to handle, dice the meat and set aside until needed.
While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.