Bellissima Salsa Di Pomodoro Recipes

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.

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.