Best 4 Salsa Di Pomodoro Recipes
Salsa di pomodoro, or tomato sauce, is a staple ingredient in Italian cuisine, and there are countless variations on the classic recipe. Whether you prefer a smooth or chunky sauce, with or without meat, or with a variety of herbs and spices, there is a salsa di pomodoro recipe out there for everyone. This article will provide you with some of the best recipes for salsa di pomodoro, so you can find the perfect one to suit your taste.
Here are our top 4 tried and tested recipes!
SALSA DI POMODORO - TOMATO SAUCE
This is the first type of sauce my mom taught me how to make. Every good Italian Mamma has a version. Here's mine:
Provided by Patricia from CASAGIOVE
Number Of Ingredients 6
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)
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
SALSA DI POMODORO
This spaghetti sauce recipe comes from "Extending the Table", a collection of recipes from around the world. The notes say that it comes from the Sicilian American community. Now I have to tell you, this is a GREAT recipe. My boys (husband and roommate) who will eat anything, but only give 5 stars to the recipes that are in danger of being inhaled, give this one 5 stars. I had to beat my husband to make him stop licking the crockpot! :) It tastes a little sweet, mostly savory, and very herby. Don't use more of the herbs than is listed, or they will overwhelm the sauce, though you can certainly use less.
Provided by CraftScout
Categories Sauces
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
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
Beautiful Tomatoe Sauce. I love toamtoe sauce, and this one is simple, easy, fresh, and most importantly...yummy!
Provided by Little Italy
Categories Vegetable
Time 1h
Yield 4 cups of sauce, 2-4 serving(s)
Number Of Ingredients 8
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 :).
Nutrition Facts : Calories 589.4, Fat 55.2, SaturatedFat 7.7, Sodium 37.8, Carbohydrate 24.4, Fiber 7.3, Sugar 14.5, Protein 5.4
Tips:
- Select ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your salsa di pomodoro. Choose ripe, in-season tomatoes that are free of blemishes and have a deep red color.
- Use a variety of tomatoes: To create a complex and flavorful salsa, use a combination of different types of tomatoes, such as Roma, San Marzano, and cherry tomatoes.
- Roast your tomatoes: Roasting the tomatoes before making the salsa intensifies their flavor and sweetness. You can roast the tomatoes in the oven or on the grill.
- Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, add a wonderful flavor to salsa di pomodoro. Use them sparingly, as too much can overpower the taste of the tomatoes.
- Don't overcook the salsa: Salsa di pomodoro is best when it retains some of the fresh flavor of the tomatoes. Simmer the salsa for just a few minutes, until it is heated through.
Conclusion:
Salsa di pomodoro is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for pasta, pizza, chicken, fish, and vegetables. With its vibrant color, fresh flavor, and simple ingredients, salsa di pomodoro is a classic Italian sauce that is sure to please everyone at your table. When making salsa di pomodoro, be sure to follow our tips and tricks below to create a delicious and authentic sauce.
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