Mama Leones Italian Tomato Sauce Good For Many Uses Food

REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)

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.

MAMA LEONE'S ITALIAN TOMATO SAUCE (GOOD FOR MANY USES)

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.

ITALIAN TOMATO SAUCE

Steps:

• In large pot, on medium head add olive oil, carrots and celery. Cook stirring occasionally for 5 minutes.
• Reduce heat to low, add onion, crushed red pepper flakes (if using) and garlic cook for 5 minutes stirring constantly (being careful not to burn garlic).
• Add crushed tomatoes, water and salt, raise heat to med and bring to a boil. Reduce heat to low, cover and cook for 1/2 hour stirring occasionally. Remove and discard bay leaves.
• Enjoy!

ITALIAN TOMATO SAUCE

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.

PASQUALE'S ITALIAN TOMATO SAUCE

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.

AUTHENTIC ITALIAN TOMATO SAUCE

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.