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
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
More about "perfect pomodoro sauce recipes"
EASY POMODORO SAUCE RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (2)Total Time 28 minsCategory CondimentsCalories 162 per serving
- Then add the onion and garlic to a pan filled with 1/4 cup of extra virgin olive oil over medium heat.
- Now add 1 (28 oz) can of whole peeled San Marzano tomatoes into a blender and pulse it into the tomatoes are puréed. About 5 pulses.
PASTA POMODORO RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (178)Servings 4-6
- Fill a large stock pot two-thirds full with water and heat over high to bring to a boil. Once you see the water start to steam, add 3 Tbsp. salt. We know, we know: That looks like a LOT of salt. But salting the pasta water aggressively—it should almost be seawater-salty—is the key to making sure that every noodle is properly seasoned through and through, and is one reason why restaurant pasta tastes better than the stuff you usually make. While you wait for the water, start your sauce.
- Open a 28-oz. can of whole peeled tomatoes and drain contents in a colander set over medium bowl. (Whole peeled tomatoes are the only canned tomatoes worth buying, TBH. The diced ones sometimes have weird chemicals added to them to keep the chunks from breaking down. Gross.) Using clean fingers, poke a hole in the tomatoes and shake to drain liquid and seeds from the insides of each tomato, reserving liquid. Shake colander over bowl to separate the solids from all the juices and encourage liquid to drain; set aside.
- Smash 4 garlic cloves with the flat side of a chef’s knife forcefully, so garlic breaks up into smaller bits; remove skins. If the cloves are really big, you might need to give them an extra smack to make sure they're broken up, but don't bother chopping—the garlic will infuse into the oil you sizzle it in and break down as the sauce simmers.
- Working next to your pasta pot, heat 3 Tbsp. oil in a large Dutch oven over medium. (We like using a Dutch oven or a large, high-sided skillet for cooking sauce and finishing pasta; it's kind of the only thing big enough to toss a whole pound of pasta in without noodles flying everywhere.) Add garlic and cook, stirring often with a wooden spoon, until garlic is golden all over, about 3 minutes.
POMODORO SAUCE {JUST 5 INGREDIENTS!} - THE SEASONED …
From theseasonedmom.com
PASTA POMODORO SAUCE - FOODIECRUSH .COM
From foodiecrush.com
QUICK POMODORO SAUCE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
PERFECT POMODORO SAUCE WITH CAPELLINI - THE …
From washingtonpost.com
POMODORO SAUCE | JULIE BLANNER
From julieblanner.com
PASTA POMODORO RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
HOW TO COOK THE PERFECT PASTA AL POMODORO - RECIPE
From theguardian.com
POMODORO SAUCE - CLASSIC ITALIAN TOMATO SAUCE WITH …
From willcookforsmiles.com
BEST PASTA POMODORO RECIPE - HOW TO MAKE HOMEMADE …
From delish.com
CREAMY TOMATO PASTA SAUCE - THE SEASONED MOM
From theseasonedmom.com
CAPELLINI POMODORO RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
POMODORO SAUCE – A COUPLE COOKS
From acouplecooks.com
AUTHENTIC ITALIAN TOMATO SAUCE RECIPE (SUGO AL POMODORO)
From cucinabyelena.com
BUTTER BEANS IN TOMATO SAUCE - I HEART VEGETABLES
From iheartvegetables.com
POMODORO SAUCE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
POMODORO SAUCE RECIPE (QUICK & EASY) | KITCHN
From thekitchn.com
QUICK PASTA POMODORO SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
POMODORO SAUCE | SIMPLE ITALIAN SAUCE RECIPE - TWOSLEEVERS
From twosleevers.com
HOW TO COOK ADAM LIAW’S PERFECT SLOW-ROASTED LAMB SHOULDER …
From smh.com.au
THE PASTA QUEEN'S BASIL TRICK FOR PERFECT POMODORO SAUCE …
From tastingtable.com
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #low-protein #pasta #european #italian #lasagna #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #pasta-rice-and-grains #penne #spaghetti #number-of-servings
You'll also love