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 SAUCE
Steps:
- In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.
POMODORO PASTA SAUCE
A smooth, tasty tomato-based sauce full of fresh ingredients! Great as a pasta sauce or dipping sauce for garlic bread! Super kid-friendly!
Provided by Melissa Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
- Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g
PERFECT POMODORO SAUCE
This is your basic Italian/American red sauce. Nothing fancy, but perfect every time. This is the sauce to use for all of your dishes - Pasta, Baked Ziti, Parmigiana, ect. It is not acceptable for pizza sauce, as Pizza sauce in Italy is rarely cooked prior to being put on the pizza. This can be the base for a great ragu or traditional Italian/American meat sauce. The sugar is left up to one's personal taste. Some Italians use sugar (don't argue, I have witnessed it first hand). It all depends on the tomatoes... taste them and you be the judge. And you want to finely mince your onion and garlic so they melt into the sauce.
Provided by sjf17x
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start off by mincing the onions. They must be as small as possible. Set aside in a bowl.
- Mince the garlic, then form a garlic paste.
- **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
- For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside.
- In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly.
- Add tomato paste and stir, cooking the paste for 1 minute.
- Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce.
- Reduce heat to medium/low.
- Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute.
- Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes.
- After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta.
- When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta.
- Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce.
- Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes.
- I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.
Nutrition Facts : Calories 380.2, Fat 28.1, SaturatedFat 3.9, Sodium 887.8, Carbohydrate 27, Fiber 6.8, Sugar 7.5, Protein 5.6
TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO
This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 9 1/2 -10 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 201.7, Fat 11.9, SaturatedFat 1.7, Sodium 744.9, Carbohydrate 17.1, Fiber 3.1, Sugar 12.3, Protein 2.3
THE BEST ITALIAN POMODORO SAUCE
Healthy, light and refreshingly good! Copycat of Italianni's restaurant best selling pasta dish. Believe me, you wont taste the anchovies here. Enjoy!
Provided by shygirl
Categories European
Time 1h5m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan, saute garlic in olive oil till fragrant.
- Add in onions cook till softened.
- Dump in the whole can of anchovies including its oil.
- Keep stirring till dissolved.
- Add in the tomatoes, you can use hand emulsion blender to puree it.
- Simmer 10 minutes then add sugar.
- On low heat, allow to simmer 30 to 45 minutes till flavor concentrates.
- Add in basil, correct seasoning and simmer another 5 to 10 minutes.
- Add in 2T parmesan cheese.
- You can stop here or add cream like what my kids like.
- Turn off heat and pour over cooked angel hair pasta.
- Garnish with more basil leaves and grated parmesan cheese.
- Dig in!
Nutrition Facts : Calories 473, Fat 11.3, SaturatedFat 1.8, Cholesterol 2, Sodium 682.3, Carbohydrate 81.3, Fiber 5.7, Sugar 16.8, Protein 14.1
RICOTTA GNUDI WITH POMODORO SAUCE
Provided by Sara Jenkins
Categories Pasta Kid-Friendly Dinner Parmesan Ricotta Boil Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
- Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
- Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
- Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
PASTA WITH SHRIMP POMODORO SAUCE
This is nice and light for a pasta dish, and quick to put together. For your basic pomodoro sauce to serve anytime with pasta, simply omit the shrimp. I do think the choice of canned tomatoes is extremely important, and effects the overall quality of the sauce. I definitely use imported Italian tomatoes, preferably San Marzano.
Provided by JackieOhNo
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to the package directions.
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and cook until light brown, about 1 minute.
- Add the tomatoes and their juices, salt, pepper, and sugar.
- Bring to a boil.
- Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
- Add shrimp to the simmering sauce.
- Cover and cook until the shrimp are pink and cooked through, about 4 m inutes.
- Remove from heat.
- Stir in the basil.
- Toss with cooked pasta.
Nutrition Facts : Calories 574.5, Fat 6.5, SaturatedFat 0.9, Cholesterol 143.2, Sodium 1372.8, Carbohydrate 95.8, Fiber 5.7, Sugar 8.9, Protein 32.1
BASIC TOMATO (POMODORO) SAUCE
Provided by Dave Lieberman
Time 35m
Yield about 6 quarts sauce
Number Of Ingredients 8
Steps:
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
- Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
- Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
- Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
SPAGHETTI SQUASH WITH POMODORO SAUCE
Categories Garlic Onion Tomato Vegetable Side Bake Low Fat Vegetarian Squash Summer Vegan Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
SALSA DI POMODORO (PIZZA SAUCE)
Steps:
- IN a heavy nonreactive saucepan over low heat, sweat the garlic in the oil until it begins to soften, about 5 to 7 minutes. Add the tomatoes, salt if you wish, and sugar, raise the heat slightly, and cook rapidly, stirring frequently, while the tomatoes give off their juice and cook down to a thick mass - l5 to 20 minutes. Watch the mixture carefully toward the end to make sure it doesn't scorch. PUT the sauce through the fine disk of a food mill, discarding the seeds, bits of skin, and other residue. If the sauce seems thin, return it to medium-low heat and continue cooking, stirring constantly and watching very carefully, until it reaches the desired consistency.
POMODORO SAUCE
Categories Sauce Tomato Vegetarian Kid-Friendly Wheat/Gluten-Free Vegan Simmer
Yield 4 cups
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
BASIL PESTO POMODORO SAUCE
From the good folks at Hunt's - a quick-to-make tomato sauce flavored with basil pesto. Serve over your favorite hot pasta for an easy side dish.
Provided by SusieQusie
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Coat a large skillet with cooking spray. Heat over medium-high heat, add onion; cook and stir for 5 minutes or until tender.
- Add tomatoes and juice and simmer for 5 minutes or until slightly thickened.
- Stir in pesto and heat through.
- Serve over hot pasta.
Nutrition Facts : Calories 63, Fat 0.5, SaturatedFat 0.1, Sodium 265.8, Carbohydrate 14.8, Fiber 4.2, Sugar 7, Protein 2.7
PENNE PRIMAVERA WITH POMODORO SAUCE
Steps:
- Pomodoro Sauce Heat oil medium in saucepan. Sautee garlic until browner. Pour tomatoes in a bowl and squeeze with hands to break up. Add tomatoes and juice to saucepan. Add spices. Simmer on low 45 mins. Add water if needed to keep from getting too thick. Add 1 lb pasta to boiling salted water. Two minutes before done, remove pasta from water and add to sauce. Cook until tender. Add anbit of pasta water if needed. Drizzle with olive oil. Add grated cheese. Penne Primavera Place onion, zucchini, pepper and mushrooms on baking sheet. Season with salt. Drizzle with olive oil. Broil at 400 until almost tender, about 10 minutes, turning veggies halfway through. Add cherry tomatoes and peas and broil for 2 minutes more. Add veggies to pasta and sauce.
POMODORO (AL FORNO'S TOMATO SAUCE)
Make and share this Pomodoro (Al Forno's Tomato Sauce) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 35m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
- Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.
- As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter.
- Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
- Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.
POMODORO SAUCE FOR CHICKEN PARMESAN
This is the sauce recipe I use for chicken parmesan.
Provided by Sherry Wilkins
Categories Other Sauces
Time 30m
Number Of Ingredients 8
Steps:
- 1. Over medium heat, melt the butter with the olive oil. Add onion and garlic. Cook until very soft. Add tomatoes and basil. Simmer 20-30 minutes. Add salt to taste.
POLENTA WITH TOMATO SAUCE - {POLENTA CON SALSA DI POMODORO} RECIPE
Provided by á-170456
Number Of Ingredients 8
Steps:
- In a saucepan, heat 1/4 cup of the olive oil. Add the garlic and saute until soft. Add the tomatoes and red wine and simmer for 5 minutes. Add the basil and salt and pepper and simmer for 5 minutes more. Meanwhile, cut the polenta into 8 thick slices. In a frying pan, heat the remaining 1/2 cup olive oil and fry the polenta slices on both sides until lightly browned. Place the slices in individual soup bowls. Pour the sauce over the polenta slices and serve immediately. This recipe yields 8 servings.
CHICKPEAS AND KALE IN SPICY POMODORO SAUCE
Quick, tasty, and healthy recipe rom foodandwine.com. I couldn't get fresh marjoram at our local (rural) supermarket so made do with adding a bit of dried marjoram at the beginning, but it was still plenty delicious!
Provided by lecole54
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
- Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
Nutrition Facts : Calories 565.1, Fat 30.4, SaturatedFat 4.1, Sodium 672.4, Carbohydrate 63.3, Fiber 13.3, Sugar 5.4, Protein 14.6
POLENTA WITH POMODORO SAUCE
Cooking with your child is an act of relaxation, learning and intimacy. It's love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.
Provided by Elaine Louie
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the sauce: The adult brings a medium pot of water to a boil, reduces it to a simmer and prepares an ice bath for the tomatoes. Scoring each with an X, the adult slides the tomatoes into the simmering water for 15 to 20 seconds and then, using a slotted spoon, removes and places them in the ice bath for about 15 seconds.
- If the child has knife skills, he or she can use a paring knife to core the tomatoes and then peel the outer skin. The child cuts each tomato across the middle and squeezes each half to remove the seeds. The adult chops the tomato coarsely and slices the garlic.
- Using a large heavy-bottomed pan over medium heat, the adult heats the olive oil until it shimmers, then adds the garlic and cooks until fragrant but not browned, about 1 to 2 minutes. The adult adds the tomatoes, simmering until slightly thickened, about 30 minutes. The child stirs occasionally. The adult chops the basil coarsely and sets it aside.
- Prepare the polenta: The child grates the Parmesan. The adult brings 6 cups of water to boil in a medium pot, reducing to a simmer.
- Under adult supervision, the child can slowly add the polenta. The adults stirs constantly until the polenta is thickened, between 10 and 40 minutes, depending on instructions on the box. As the polenta begins to thicken, the adult adds the cheese and butter. When finished, the polenta should come away from sides of the pan and be able to support a spoon. Serve topped with the tomato sauce and basil.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 18 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 15 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 1 gram
QUICK POMODORO SAUCE
Provided by Sara Jenkins
Categories Sauce Garlic Tomato Quick & Easy Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #5-ingredients-or-less #sauces #condiments-etc #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #pasta-rice-and-grains
You'll also love