Bellissima Salsa Di Pomodoro Food

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.

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 :).

CREMA DI POMODORO

Steps:

• Preheat oven to 350 degrees.
• Cut enough bread into 3/4" cubes to measure about 3 cups and arrange in one layer on cookie sheet. Toast bread until golden and crisp, 10-15 minutes or more depending on your oven.
• Finely chop carrots, celery, onion and garlic. In a heavy 4 to 5 quart pot, cook the vegetables and garlic in olive oil with salt and pepper to taste over moderately low heat, stirring until tender but not browned, about 10 minutes.
• Add wine and boil 3 minutes.
• Add tomatoes, oregano and 1 cup water and simmer uncovered, stirring occasionally, 20 minutes.
• Remove pot from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes.
• In a blender (or immersion blender), puree soup in batches (USE CAUTION WHEN BLENDING HOT LIQUIDS, DON'T FILL TOO FULL) transferring pureed mixture to a large bowl.
• Return soup to pot and thin to desired consistency with remaining water.
• Season with salt and pepper and heat over moderate heat, stirring, until heated through (DO NOT LET BOIL).
• Serve soup ladled over croutons in large bowls.

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.