Pomodoro Sauce Recipes

POMODORO PASTA SAUCE

Steps:

• Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
• Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.

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.

POMODORO SAUCE

Steps:

• Carrot goes into food processor till fine. Remove and set aside.
• Celery goes in next and do the same. Remove and set aside.
• Onions goes in last and blend till fine. Remove and set aside.
• In a heated pot, place 3 to 4 ladles of olive oil.
• Add in onion first and sauté for 1 minute Then add in carrot and celery.
• When the 3 items are soft, add in canned tomatoes.
• Keep stirring constantly on low heat and reduce at least one third, if not half, or till water is gone.
• Cool and store in airtight container. May freeze till needed.

PERFECT POMODORO SAUCE

Steps:

• Start off by mincing the onions. They must be as small as possible. Set aside in a bowl.
• Mince the garlic, then form a garlic paste.
• **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
• For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside.
• In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly.
• Add tomato paste and stir, cooking the paste for 1 minute.
• Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce.
• Reduce heat to medium/low.
• Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute.
• Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes.
• After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta.
• When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta.
• Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce.
• Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes.
• I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.

BASIC TOMATO (POMODORO) SAUCE

Steps:

• In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
• Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
• Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
• Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
• Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

THE BEST ITALIAN POMODORO SAUCE

Steps:

• In a large pan, saute garlic in olive oil till fragrant.
• Add in onions cook till softened.
• Dump in the whole can of anchovies including its oil.
• Keep stirring till dissolved.
• Add in the tomatoes, you can use hand emulsion blender to puree it.
• Simmer 10 minutes then add sugar.
• On low heat, allow to simmer 30 to 45 minutes till flavor concentrates.
• Add in basil, correct seasoning and simmer another 5 to 10 minutes.
• Add in 2T parmesan cheese.
• You can stop here or add cream like what my kids like.
• Turn off heat and pour over cooked angel hair pasta.
• Garnish with more basil leaves and grated parmesan cheese.
• Dig in!

POMODORO SAUCE

Steps:

• Dice Tomatoes.
• Smash and Dice Garlic.
• Chiffonade Basil.
• Dice Onion.
• Heat 10" Saute Pan.
• Add EVOO.
• When Hot Add Onions, Tomatoes, Garlic.
• Cook 3 Minutes.
• Add Basil.
• Cook 1 Minute.
• Add Salt And Pepper.