Courtsitaliantomatoappie Recipes

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AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA



Authentic (Quick) Italian Tomato Sauce for Pasta image

NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

Provided by Christina Conte

Categories     Main Courses

Time 15m

Number Of Ingredients 7

4 Tbsp extra virgin olive oil
1 to 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA/Europe
small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo)
1 (28-32 oz) about 800g carton/jar of whole, chopped tomatoes or puree (like Mutti, or Bionaturae) any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great)
about 1 1/2 level tsp sea salt
3 or 4 large leaves of fresh basil, more to add to each plate, if desired
Parmigiano Reggiano to grate on top

Steps:

  • Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
  • Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
  • Add the salt and continue to simmer at a fast pace, and stir often.
  • The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
  • Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
  • Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
  • Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

Nutrition Facts : Calories 135 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4, Sodium 498 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

COURTS ITALIAN TOMATO APPIE



Courts Italian Tomato Appie image

Everyone loves this recipe. Usually gets devoured when we put it out.My kids would eat it as I make it if they could.

Provided by hope2day

Categories     Vegetable

Time 20m

Yield 24 tomatoes

Number Of Ingredients 7

1 (8 ounce) jar bacon bits
1 pinch onion powder
1 pinch garlic powder
1/2 teaspoon of chopped fresh parsley
2 tablespoons of grated parmesan cheese
1/2 cup of hellmann's mayonnaise
24 cherry tomatoes

Steps:

  • Slice off the tops of the tomatoes.
  • Clean out the inside of the tomatoes.(a serrated spoon works well!).
  • Combine all ingredients except tomatoes.
  • Let tomatoes sit upside down on a paper towel for 10 minutes to let the juices dry up.
  • With a small spoon fill tomatoes.
  • Refrigerate for a while to let flavors absorb together.

Nutrition Facts : Calories 75.7, Fat 5.8, SaturatedFat 1.6, Cholesterol 12.1, Sodium 262.1, Carbohydrate 2, Fiber 0.2, Sugar 0.8, Protein 3.9

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