Moms Sicilian Tomato Sauce Recipes

Steps:

• 1. In a food processor, lightly blend tomatoes.
• 2. Brown garlic and onions in olive oil for 3 to 5 minutes until softened.
• 3. Add tomatoes and basil and bring to a boil.
• 4. Simmer 25 to 30 minutes, uncovered. Ladle over hot, cooked noodles. (Let cool to room temperature before refrigerating.)

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.

Steps:

• Heat the olive oil in a heavy saucepan.
• Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
• Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
• May be served with fish, chicken or cold meats.
• Serve hot or cold.

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.

Steps:

• Empty the tomatoes into a large saucepan and turn the heat to medium.
• In the meantime, heat a heavy skillet over medium heat.
• When hot, add the ground beef and stir it around until brown.
• You do not need to add oil as the fat from the beef will suffice.
• When the meat is cooked, remove with a slotted spoon, allowing excess oil to drip back into the skillet, and transfer the meat to the saucepan of tomatoes and stir.
• Add the onions and garlic to the fat in the skillet and cook until the onion is tender.
• Remove with a slotted spoon, again, allowing the excess oil to drip back into the skillet and stir into the tomatoes.
• Stir in the salt, sugar and basil.
• Bring sauce to a boil, cover, then turn down the heat to simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
• Turn off the heat and let the pot sit on the stove until you are ready to use it.
• If you are planning to use it the next day, refrigerate when cooled.
• Reheat as necessary or freeze for future use.

Steps:

• Place tomatoes, onion and 6 of the garlic cloves in a large non reactive pan.
• Place pan over medium heat with the lid slightly ajar and simmer for about 10 minutes.
• Remove from heat and press sauce through a sieve or food mill.
• Finely chop remaining garlic and gently cook in oil just lightly until you can smell a garlic smell, remove from heat and stir in the sieved tomato mixture.
• Add the basil leaves salt and sugar and simmer for a further 10 minutes, at this stage taste and add more salt if required.
• Serve or bottle in sterilized bottles and seal or cool and freeze.
• TIPS~
• End of the season Tomatoes have a richer taste for sauces.
• Use stainless steel ceramic or cast iron pots to prevent reaction to the tomatoes.
• Place wooden spoon under lid to keep it propped ajar.