Patricias Salmon Basilico Pomodoro Recipes

FRANCIS FORD COPPOLA'S TOMATO SAUCE (POMODORO BASILICO)

Steps:

• Heat oil in a pan on on medium heat. Saute onions in oil until transparent (about 5-7 minutes). Add tomatoes, 1/4 of the basil and pepper flakes.
• Simmer about 45 minutes. Add butter and remaining basil. If sauce is too thick, add some pasta cooking water.
• Serve over pasta.

SALMON CON POMODORO FRESCO

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, thyme and parsley. Saute' for 2 minutes. Drain and discard the oil.
• Season the salmon with salt and pepper. Add it to the skillet and cook over medium high heat for 3 to 4 minutes. Then turn the fillets over and cook for another 3 minutes.
• Add the wine, tomatoes and basil to the skillet. Season with salt and pepper. Cook covered, over low - medium heat for 8 minutes. Serve each salmon fillet topped with a generous spoonful of tomato sauce.

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.

PATRICIA'S SALMON BASILICO POMODORO

Steps:

• Preheat oven to 375 degrees.
• Reserve a few basil leaves for garnish, chop the remaining leaves and mix them ina bowl with the tomatoes and olive oil.
• Place salmon in a baking dish and cover with some of the tomato-basil mixture, reserving the ramainder for later use.
• Season with salt and pepper to taste.
• Bake for 15-20 minutes or until the salmon is cooked to taste.
• Garnish with basil leaves and the reserved tomato-basil mixture.
• Tip: serve with rice, mashed potatoes, or your favorite vegetable.