Salsa Di Pomodoro Pizza Sauce Food

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 :).

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.

SALSA DI POMODORO - TOMATO SAUCE

Steps:

• In a medium heavy-bottomed pot or pan, heat olive oil on low heat. Add salt and red pepper flakes. Add sliced garlic. Stir with wooden spoon.
• When garlic is just barely golden (watch it carefully & start over if it burns!), add tomatoes. Rinse out can with a bit of water and add to the sauce. Stir. Let simmer for 20-30 minutes or so, stirring occasionally.
• Toss with 1 lb. of pasta and top with a little Parmigiano-Reggiano and some basil for a quick and easy dinner, use as a base for your pizza creations or as a dipping sauce for breads. It can also be used for Eggplant Parmigiana or Gnocchi alla Sorrentina. The options are endless!

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

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.

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.

SALSA DI POMODORI, PROSCIUTTO, E CAPPERI (ITALIAN TOMATO SAUCE)

Steps:

• In a large saucepan add olive oil over medium heat.
• Add onion and saute for 3-4 minutes or until translucent.
• Add garlic and chopped prosciutto.
• Saute for 1-2 minutes or until garlic is light golden brown.
• Lower heat, add tomatoes and 2 T. basil, and simmer uncovered for 25 minutes.
• If the mixture seems too thick, add a little hot water.
• Stir in the remaining basil, capers, salt and pepper.
• Simmer for 2 minutes.

SALSA DI POMODORO (PIZZA SAUCE)

Steps:

• IN a heavy nonreactive saucepan over low heat, sweat the garlic in the oil until it begins to soften, about 5 to 7 minutes. Add the tomatoes, salt if you wish, and sugar, raise the heat slightly, and cook rapidly, stirring frequently, while the tomatoes give off their juice and cook down to a thick mass - l5 to 20 minutes. Watch the mixture carefully toward the end to make sure it doesn't scorch. PUT the sauce through the fine disk of a food mill, discarding the seeds, bits of skin, and other residue. If the sauce seems thin, return it to medium-low heat and continue cooking, stirring constantly and watching very carefully, until it reaches the desired consistency.