ITALIAN TOMATO SAUCE
An important first step to note when making this sauce is to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic. This is a step that Jack has seen referenced in a number of great Italian cookbooks and although not clearly stated why, we believe this slow heat-up process allows the oil to be infused with the seasonings providing a really delicious base to your sauce.
Provided by A Family Feast
Categories how-to
Time 1h45m
Number Of Ingredients 13
Steps:
- Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don't break them up too small, you want large chunks.
- In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
- Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
- After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
Nutrition Facts : ServingSize 1/2 cup, Calories 102 calories, Sugar 3.1 g, Sodium 236.6 mg, Fat 8.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 5.5 g, Fiber 1.3 g, Protein 1.6 g, Cholesterol 6.9 mg
ITALIAN PLUM TOMATO SAUCE
This is a delicious Italian Plum Tomato Sauce. Serve it over your favorite pasta, or like my husband, he eats it just by itself.
Provided by Gia Peterkin Trower
Categories Other Sauces
Time 2h
Number Of Ingredients 9
Steps:
- 1. Wash and score your tomatoes by making a slit across the bottom like an x.
- 2. Bring a large pot of salted water to boiling. Add the tomatoes to the boiling water for about 1-1/2 minutes.
- 3. Using a ladle, remove the tomatoes and place them in a strainer. Let cool.
- 4. The tomatoes will peel very easily.
- 5. Using a cutting board, dice all the tomatoes, keeping the juices.
- 6. In a large skillet, add olive oil and brown the garlic. Add your chopped onion and cook until tender.
- 7. Add your diced tomatoes along with the juice.
- 8. Add salt, pepper, pinch of sugar, crushed red pepper and oregano. Add the bunch of basil leaves. This gives the sauce a nice flavor and color.
- 9. Cook down tomatoes on medium heat, breaking some down. Continue cooking down until sauce thickens, about 45 minutes.
- 10. Add a drizzle of olive oil to the tomatoes.
FRESH PLUM TOMATO SAUCE
Steps:
- Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
- Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
- Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.
PLUM TOMATO SAUCE
Homemade plum tomato sauce using canned tomatoes.
Provided by scordo.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a medium pot over medium heat for 4 to 5 minutes. Add olive oil, onion, and garlic and season with salt and pepper. Saute until translucent, 5 to 7 minutes. Stir in crushed tomatoes.
- Bring mixture to a boil; reduce heat to low and let simmer. Add sugar, oregano, 1 teaspoon pepper, and 1 teaspoon kosher salt; mix well. Let simmer, uncovered, until desired consistency is reached, 35 to 45 minutes, stirring every 15 minutes.
- Place a food mill on top of a large bowl. Transfer mixture to the food mill and process, working in batches if needed.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 21.1 g, Fat 7.4 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 1081.4 mg, Sugar 12 g
FRESH PLUM TOMATO SAUCE
This is the closest recipe I've found to the deliciously simple tomato sauces I've tried in Italy. Since in the States our tomatoes aren't sweetened by rich, volcanic soil, a little bit of sugar helps make the sauce more vibrant.
Provided by rachas6
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
- Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.
Nutrition Facts : Calories 117 calories, Carbohydrate 17 g, Fat 5.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 1569.6 mg, Sugar 11.2 g
ITALIAN TOMATO SAUCE
Provided by Leslie Bruni
Categories dinner, main course
Time 3h30m
Yield About 4.5 cups
Number Of Ingredients 8
Steps:
- Place a food mill over a Dutch oven or other large deep pan, and pass the tomatoes through until only the seeds remain; or seed the tomatoes, pure in a food processor and pour in the pan. Add 2 cups water, oregano, and basil, if using, and salt and pepper to taste. Bring to a boil, then reduce heat to low.
- Place sausage in a skillet and add water to cover. Bring to a boil and cook, covered, until surface is opaque, about 3 minutes. Drain well and pat dry with paper towels. Return sausage to skillet and place over medium-high heat. Prick sausages all over with a fork to release oil into the pan; cook until browned on all sides. Transfer to the pot of sauce.
- Season the pork with salt and pepper. In a large skillet over medium heat, heat the oil until shimmering. Add the pork and brown on all sides, about 5 minutes. Reduce heat to low, and add onion and garlic. Cover and cook until the onion is soft, about 5 minutes. Transfer contents of skillet to the pot of sauce.
- Simmer the sauce until the pork is tender, 2 to 3 hours. To serve, remove meats and place on a serving platter to pass separately, and use the sauce to dress pasta.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 26 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 408 milligrams, Sugar 8 grams
BASIC ITALIAN TOMATO SAUCE
This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when the sauce is finished, add a little butter to make it more luxurious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 3 cups; enough for 1 pound of pasta
Number Of Ingredients 7
Steps:
- Heat a medium saucepan over medium heat. Swirl around the olive oil to coat the pan, and when the oil is hot, add the garlic and red pepper flakes. Stir constantly for 30 seconds, just long enough to release the garlic's fragrance and transform it slightly from its raw state. Don't cook it to golden.
- Raise the heat to high and stir in the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. In the last 5 minutes of cooking, add the basil sprig, if using. Remove the basil before serving and swirl in the butter, if using.
MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
AUTHENTIC ITALIAN TOMATO SAUCE
This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!
Provided by InMemoryofBrats
Categories Sauces
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, sauté onion and garlic in olive oil.
- Empty plum tomatoes into large bowl and squash with your hands.
- Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4
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