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
PASTA POMODORO FOR TWO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Puree the tomatoes using an immersion blender or food processor. Set aside.
- In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
- Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
BASIC PARMESAN POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
- Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
- Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.
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
PASTA AL POMODORO
Provided by Oliver Strand
Categories Pasta Tomato Christmas Vegetarian Kid-Friendly Quick & Easy High Fiber Father's Day Dinner Lunch Fall Summer Christmas Eve Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
- Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
- Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
POMODORO PASTA SAUCE
A smooth, tasty tomato-based sauce full of fresh ingredients! Great as a pasta sauce or dipping sauce for garlic bread! Super kid-friendly!
Provided by Melissa Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
- Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g
POMODORO SAUCE
Steps:
- In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.
FRESH POMODORO SAUCE
Make and share this Fresh Pomodoro Sauce recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 10m
Yield 7 cups
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium high. Add oil and tip pan to coat.
- Add tomatoes, 1 ½ cups of the basil, salt and pepper. Stir until tomatoes are just heated, 3-4 minutes.
- Taste and adjust seasoning. Serve topped with remaining basil.
Nutrition Facts : Calories 176.7, Fat 15.9, SaturatedFat 2.2, Sodium 343.3, Carbohydrate 8.4, Fiber 2.7, Sugar 5.5, Protein 2.2
POMADORO SAUCE
A friend shared the recipe for this fresh tomato mixture that's full of garlicky goodness. It can be used like bruschetta--to top slices of Italian or French bread. Or toss it with pasta or serve with grilled or roasted poultry, fish or pork.
Provided by Taste of Home
Time 25m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, oil, garlic, basil, salt and pepper. Cover and let stand at room temperature for 20 minutes. Serve as topping on French bread if desired or as a sauce.
Nutrition Facts : Calories 54 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
More about "fresh pomodoro sauce food"
POMODORO SAUCE RECIPE FROM ITALY - FOOD AND TRAVEL …
From thefoodellers.com
4.4/5 (151)
EASY POMODORO SAUCE RECIPE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
FRESH HERB POMODORO SAUCE - CUCINA AURORA
From cucinaaurora.com
TOMATO SAUCE | RECIPE ON EATALY MAGAZINE | EATALY
From eataly.com
QUICK PASTA POMODORO SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
CLASSIC POMODORO SAUCE - 40 APRONS
From 40aprons.com
POMODORO SAUCE - CLASSIC ITALIAN TOMATO SAUCE WITH SIMPLE …
From willcookforsmiles.com
WHAT IS POMODORO SAUCE? ⋆ ALL YOU NEED TO KNOW ⋆
From wewantthesauce.com
SHEET PAN PASTA POMODORO SAUCE RECIPE - UNPEELED JOURNAL
From unpeeledjournal.com
EASY POMODORO SAUCE » SEA SALT SAVORINGS
From seasaltsavorings.com
QUICK POMODORO SAUCE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
PASTA POMODORO SAUCE WITH BASIL - FAMILYSTYLE FOOD
From familystylefood.com
POMODORO SAUCE {JUST 5 INGREDIENTS!} - THE SEASONED MOM
From theseasonedmom.com
POMODORO SAUCE (SUGO DI POMODORO) - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
POMODORO SAUCE - GONNA WANT SECONDS
From gonnawantseconds.com
HEALTHY FRESH TOMATO SAUCE OR SUGO DI POMODORO - THE REAL …
From therealitalianfood.com
POMODORO SAUCE RECIPE (QUICK & EASY) | KITCHN
From thekitchn.com
FRESH POMODORO SAUCE - VITALITY NUTRITION AND WELLNESS
From vitalitynutritionandwellnesscenter.com
PASTA POMODORO SAUCE - FOODIECRUSH .COM
From foodiecrush.com
SIMPLE POMODORO SAUCE RECIPE - COUNTRY RECIPE BOOK
From countryrecipebook.com
FRESH POMODORO SAUCE | GIADA DE LAURENTIIS - YOUTUBE
From youtube.com
FRESH SPAGHETTI POMODORO - AMANDA COOKS & STYLES
From amandacooksandstyles.com
BEST FUSILLI WITH FRESH POMODORO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
20 MINUTE PENNE POMODORO - MIDWEST FOODIE
From midwestfoodieblog.com
20-MINUTE POMODORO SAUCE - GARLIC & ZEST
From garlicandzest.com
HERBED POMODORO FRESH PASTA SAUCE - UNEXPECTED ELEGANCE
From unexpectedelegance.com
SIMPLE POMODORO SAUCE - FOOD WITH FEELING
From foodwithfeeling.com
EASY POMODORO SAUCE RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
GNOCCHI WITH POMODORO SAUCE (EASY & FLAVORFUL!) | FOODIECRUSH.COM
From foodiecrush.com
SCOTT CONANT'S POMODORO SAUCE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
HOW TO MAKE FRESH POMODORO SAUCE - LEARN TO COOK
From learntocook.com
PASTA POMODORO - THE STAY AT HOME CHEF
From thestayathomechef.com
POMODORO SAUCE – 5 INGREDIENT RECIPE - CHOMP SLURRP BURP
From chompslurrpburp.com
GET THE MOST FROM SUMMER TOMATOES WITH THIS FRESH POMODORO …
From giadzy.com
POMODORO DIPPING SAUCE | SOUTHERN LIVING
From southernliving.com
POMODORO SAUCE - CONTENTEDNESS COOKING
From contentednesscooking.com
GNOCCHI WITH POMODORO SAUCE RECIPE | FOOD & WINE
From foodandwine.com
SIMPLE POMODORO SAUCE {CLASSIC ITALIAN TOMATO SAUCE}
From thefedupfoodie.com
SUPER EASY POMODORO SAUCE RECIPE | SUGAR & SOUL
From sugarandsoul.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love