REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)
Here's the deal....if you want REAL authentic Italian tomato sauce, you've come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, that's not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. It's simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs.
Provided by iN TRAiNiNG
Categories Sauces
Time 7h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
- Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
- After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
- After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
- After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
- Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
- After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
- After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
- Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.
Nutrition Facts : Calories 123, Fat 7.5, SaturatedFat 1, Sodium 16.6, Carbohydrate 13.5, Fiber 3.9, Sugar 8.2, Protein 3.3
TRADITIONAL ITALIAN RED SAUCE
I've been hitting the sauce a lot lately. Okay, first off, this isn't your basic tomato sauce that's spooned over pasta in every major Italian restaurant chain in the United States. And it isn't that tomato sauce that you whip up in 30 minutes on your stovetop, although that can be quite tasty. This is the sauce from...
Provided by Andy Anderson !
Categories Other Sauces
Time 6h25m
Number Of Ingredients 13
Steps:
- 1. Gather your ingredients.
- 2. Introduce the tomatoes (including the juice) to a large bowl.
- 3. Crush the tomatoes up using your hands.
- 4. Chef's Tip: Use your hands... It's therapeutic.
- 5. Take about three cups of the tomatoes, and reserve.
- 6. Prep the remaining ingredients, and have them on hand.
- 7. In a large Dutch oven over medium heat, add the butter and olive oil.
- 8. When the butter has melted and the foaming subsides, add the garlic.
- 9. Cook, stirring frequently, until the garlic begins to color, about 1 minute.
- 10. Add the crushed red pepper flakes, and the oregano.
- 11. Cook an addition minute, or until fragrant.
- 12. Chef's Tip: Okay, here's the deal. I want the garlic to cook for about two minutes; however, if I wait to add the other spices until the garlic begins to brown... The result will be burned garlic. So, we're adding the other ingredients a bit early for the garlic. But, understand, that the garlic will color, and then brown, and then burn very quickly. Therefore, keep an eye on your pot, and watch the heat.
- 13. Add the tomatoes, and combine.
- 14. Add the chopped carrot, onion, and basil.
- 15. Stir to combine.
- 16. Place a rack in the lower position, and preheat oven to 265f (130c).
- 17. Chefs's Tip: Bring the sauce up to a boil, and then quickly return to a simmer. This technique works well with many sauces; however, don't try it if the sauce has a milk, or heavy cream.
- 18. As the sauce is simmering add a bit of salt, and pepper.
- 19. Chef's Tip: Since this sauce is going to reduce, you don't want to add too much salt at this stage of the game.
- 20. Cover the pot, with lid slightly askew, and place into the preheated oven.
- 21. Allow to cook in the oven; giving it a quick stir every hour.
- 22. After about 5 or 6 hours it should be reduced by half, and have a nice deep red coloring.
- 23. Chef's Note: The time depends on the calibration of your oven. Ovens can be off by 20 or more degrees (I hate it when that happens). I have my ovens calibrated every year. This is what you should do: When you open the oven every hour to give it a quick stir, if it looks like it's cooking too fast... lower the temperature. Aunt Josephine baked this at 300f (150c), and it took a bit over 5 hours. I would rather turn the temp down a bit, and have the sauce take a bit more time, than stick to an arbitrary temperature and let it burn. Use your chef's intuition... May the force be with you.
- 24. Remove from the oven, and then discard the carrots, onions, and basil.
- 25. Chef's Tip: Best way to do this is to go fishing with a pair of tongs.
- 26. Add the reserved tomatoes to the pot, and stir to combine.
- 27. Add the fish sauce (optional), and stir.
- 28. Add the parsley, and stir to combine.
- 29. Chef's Tip: Season again (if needed) with salt and pepper.
- 30. Serve over your favorite pasta dishes, or use as a sauce for a meatball sub. Enjoy.
- 31. Keep the faith, and keep cooking.
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
OLD ITALIAN MEAT SAUCE
A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.
Provided by Debbie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h30m
Yield 20
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
- In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
- Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
- Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
- Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g
HOMEMADE ITALIAN RED SAUCE
You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.
Provided by Ignazia Vella
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g
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