ITALIAN TOMATO SAUCE
The best spaghetti sauce! We had this every Wednesday when I was growing up. The secret ingredient is the nutmeg. Just a pinch. Delicious! Serve over spaghetti.
Provided by cuttnshowmom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 10
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
- Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
- Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 17.6 g, Cholesterol 31.9 mg, Fat 9.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 3.3 g, Sodium 980.3 mg, Sugar 12.4 g
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
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
ITALIAN TOMATO SAUCE - HOME MADE
After trying different recipes over the years, this is the recipe that I finally liked the most. This is really an adaptation and combination of the best parts of many other recipes from friends, family, the Internet and some cookbooks. The last time I made it, I gave a jar to each of my kids to try. They liked it so much that they asked for more and more. Then, as I was ready to use it in a dish, I found that it was all gone!
Provided by Fabio
Categories Sauces
Time 5h
Yield 6-8 jars
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Have a large bowl of iced water ready (I normally use one side of the sink, fill it with cold water and dump a bag of ice into it). Plunge whole tomatoes into the boiling water (carefully so you don't splash! I use the slotted spoon and roll them in) for approximately 1 minute. Remove with slotted spoon and place in the ice water bath. Let the tomatoes rest in the water until cool enough to handle, then remove peel and squeeze out seeds. Puree the tomatoes in a blender or food processor. If you would like your sauce to be "chunky", chop two or three of the tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, about 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours. Stir in the tomato paste and simmer an additional 2 hours (depending on many factors, each batch of sauce may vary in consistency. You can adjust the simmering time up or down according to your taste in thickness). Discard bay leaf and celery.
- At this point, I normally cool the sauce and then run it through the blender or food processor once more because I like my sauce to be smooth. This allows me to use it in all types of recipes and, if needed, I can always make it chunky again by adding some more chopped veggies.
- Storage: You can store the sauce in the refrigerator for a couple of weeks but this makes a large batch so you may want to look for alternate, long-term storage methods. I have found that this sauce freezes rather well in zipper bags or plastic containers. I have used glass jars before but they have a tendency to crack in the extreme cold. Plastic containers are more pliable and don't crack as easily. If they do crack, you don't have to worry about little bits of glass becoming imbedded in your sauce.
- I also can my tomato sauce by processing it in canning jars and a hot water bath. The Internet is full of canning instructions if you decide to can. However, once you open a jar of the canned sauce, refrigerate the remains immediately. I use 1 pint jars.
- Variation: Some people really like a sweet tomato sauce (my wife included). If this is your taste, then you can add 1 tablespoon of white sugar and 1 tablespoon of brown sugar when you first start simmering the sauce and adjust from there if you want it sweeter. As an alternative, you could also use a sweet red wine such a port or Marsala.
Nutrition Facts : Calories 214.7, Fat 9.3, SaturatedFat 3.2, Cholesterol 10.2, Sodium 301.7, Carbohydrate 25.3, Fiber 6.6, Sugar 14.2, Protein 5
DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE
Provided by Guy Fieri
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
- Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
- Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.
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
MAMA LEONE'S ITALIAN TOMATO SAUCE (GOOD FOR MANY USES)
I grew up across the street from a real Mama Leone-an amazing Irish woman who had an Italian husband and a live-in Italian mother-in-law who taught her to cook. This awesome recipe was a neighbourhood favourite. It has been equally popular with everyone who has ever tasted it. It is an all-purpose Italian sauce. I usually make it for spaghetti and have added optional instructions for that purpose. Without the meat, it is vegan friendly. It's also a good pizza sauce base. You can add other herbs, spices and vegetables if you like, but we have always kept it simple. That's why once it was a lifesaver for a friend who is allergic to garlic. The sauce freezes extremely well.
Provided by Leggy Peggy
Categories Sauces
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients (except the meat and onions) in a large pot.
- Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
- Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
- The sauce needs to cook until it bloops-namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
- Remove and discard the chillies and bay leaves.
- What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
- Drain off any fat.
- Add meat mixture to cooked sauce and stir well.
- Heat the mixture well, then ladle over pasta.
PASQUALE'S ITALIAN TOMATO SAUCE
This is a great basic tomato sauce that is excellent in many Italian recipes. Depending on what and who you are serving this to you can add hot pepper flakes to taste.
Provided by Kermit in Huntsville
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pot and cook onion, garlic and seasonings for 5 minutes.
- Add tomatoes, tomato paste, wine and butter.
- Simmer for 30 minutes till sauce is fairly thick, and once the golden oil floats on top you know it is done.
Nutrition Facts : Calories 340.9, Fat 19.6, SaturatedFat 5.1, Cholesterol 11.4, Sodium 1467, Carbohydrate 38.1, Fiber 7.7, Sugar 23.3, Protein 5.1
ITALIAN TOMATO SAUCE
Make and share this Italian Tomato Sauce recipe from Food.com.
Provided by Katzen
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion and garlic in oil until soft.
- Add sweet pepper, basil, oregano, bay leaves, salt, dried chili, tomato puree, tomato paste, and tomatoes.
- Cook on low for 45 minutes until flavours have combined.
FAMOUS ITALIAN TOMATO SAUCE
This recipe is as good as Italian tomato sauce gets. I have revised and changed and tested this recipe for many years and it has come down to absolute perfection. Try this recipe and I PROMISE you'll be passing it down through generations to come! WARNING: if you like bland, unflavorful red sauce with spaghetti this recipe is NOT for you! It is loaded with amazing Italian flavor. Goes great with any type of pasta!
Provided by KateTuscano
Categories Sauces
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large, tall, pot cover the bottom with about an inch of olive oil. (The more olive oil, the more the flavor will be distributed throughout the sauce). Heat on medium-low until slightly sizzling. (If temperature is too high, the garlic will burn too quickly).
- Add the onions and garlic and cook until onions are clear and soft and the garlic is a light brown, stir frequently so garlic doesn't burn.
- Add the hot and sweet sausage in separate little 1/4-inch balls and cook until browned, adding more olive oil as needed so that it doesn't burn, but still becomes brown.
- Add hand-crushed tomatoes, rind of Parmesan cheese, Emeril's Essence, and tomato paste. Stir. Turn down heat to a low simmer.
- Cover and let simmer for 1-4 hours. stirring occasionally. (The longer it simmers, the better the taste!).
- Serve over any kind of pasta. Top with freshly-grated Parmesan.
Nutrition Facts : Calories 445.6, Fat 27.5, SaturatedFat 9.8, Cholesterol 65.8, Sodium 1730.2, Carbohydrate 21.6, Fiber 3.3, Sugar 9.8, Protein 29.7
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