Bellissima Salsa Di Pomodoro Recipes

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

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.

BELLISSIMA SALSA DI POMODORO

Steps:

• Cook the onion, garlic, celery, basil, and parsley in the olive oil in a large saucepan for 15 minutes over medium-low heat, or until all vegetables are soft, and the onion is see-through. Make sure the vegetables don't stick to the bottom of the saucepan.
• Next fold in the diced tomatoes and season with however much salt you crave. Bring to a calm boil over medium heat. Place a lid on the saucepan and simmer until a thick sauce is formed, about 30 minutes.
• Enjoy with any pasta type, or with any recipe needing tomatoe sauce :).

SALSA DI PARMIGIANO

Steps:

• Place all ingredients except olive oil into the bowl of a food processor.
• Pulse for 10 seconds while adding olive oil.
• Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
• Transfer mixture into a sealed container and refrigerate for up to one week.
• *** Bring to room temperature before serving.

PASTA WITH SALSA CRUDA DI POMODORO

Steps:

• Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
• Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
• Let stand at room temperature until the pasta is ready.
• Cook pasta in a large pan with 3 qts.
• water until al dente, about 9 to 11 minutes.
• Drain well.
• Fold the pasta into the tomato sauce and serve at once.
• If desired, offer the Parmesan as a condiment at the table.

FRANK SINATRA"S LINGUINE DI POMODORO

Steps:

• In a 3 quart saucepan heat olive oil. Add onion and saute until golden brown.
• Add can tomatoes, basil, salt and pepper and bring to a boil. Lower heat, cover and simmer 30 minutes. Add prosciutto and butter and simmer 15 minutes more. Keep covered while linguine is cooking.
• Cook linguine according to package directions for al dente. Drain and toss with sauce. Serve on warm platter and sprinkle with Parmesan cheese.

SALSA DI POMODORO

Steps:

• Saute onions and garlic in olive oil over medium heat.
• Add the rest of the ingredients. Add meatballs if you wish at this point.
• Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
• NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.
• TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.
• TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.

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.

OLIVE SAUCE - SALSA DI OLIVA

Steps:

• Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.
• Add the parsley and thyme, and pulse again for 10 seconds.
• With the motor running, add the olive oil through the feed tube in a slow stream. The sauce should look finely minced and have some texture to it.
• Transfer the sauce to a bowl, and stir in the salt and black pepper.
• Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use.
• After removing some of the sauce, pour a thin layer of olive oil over the top to prevent air from getting in and allowing bacteria to grow.
• Variation:
• Add julienned roasted sweet red and yellow peppers after mixing the pasta with the sauce and a few coarsely chopped black oil-cured olives for color and contrast.

TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO

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.