Quick Pomodoro Sauce Recipes
PERFECT POMODORO SAUCE
This is your basic Italian/American red sauce. Nothing fancy, but perfect every time. This is the sauce to use for all of your dishes - Pasta, Baked Ziti, Parmigiana, ect. It is not acceptable for pizza sauce, as Pizza sauce in Italy is rarely cooked prior to being put on the pizza. This can be the base for a great ragu or traditional Italian/American meat sauce. The sugar is left up to one's personal taste. Some Italians use sugar (don't argue, I have witnessed it first hand). It all depends on the tomatoes... taste them and you be the judge. And you want to finely mince your onion and garlic so they melt into the sauce.
Provided by sjf17x
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 380.2, Fat 28.1, SaturatedFat 3.9, Sodium 887.8, Carbohydrate 27, Fiber 6.8, Sugar 7.5, Protein 5.6
BASIC TOMATO SAUCE
This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.
Provided by Jamie Oliver
Categories Sauces Tomato Sauces & condiments
Time 1h10m
Yield 6 to 8
Number Of Ingredients 8
Steps:
- Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
- Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don't bother.) Bring to the boil and simmer gently for 1 hour.
- Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
- Pick the basil or marjoram and roughly chop, then add to the pan.
- Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
Nutrition Facts : Calories 115 calories, Fat 8.6 g fat, SaturatedFat 1.2 g saturated fat, Protein 2.4 g protein, Carbohydrate 7.8 g carbohydrate, Sugar 7.6 g sugar, Sodium 0.4 g salt, Fiber 1.8 g fibre
POMODORO SAUCE
Steps:
- In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.
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
More about "quick pomodoro sauce recipes"
QUICK AND EASY PASTA POMODORO - NEILS HEALTHY MEALS
From neilshealthymeals.com
Estimated Reading Time 5 mins
- Whilst the pasta is cooking, in a large frying pan, gently heat the olive oil. Add the garlic and cook, stirring frequently until lightly golden, about 1 minute.
- Add the tomatoes and salt then cook, stirring for about 8 minutes at a medium heat until the tomatoes have broken down. Season to taste with the black pepper then stir in the basil leaves and turn off the heat.
- Strain the pasta but reserve a little of the pasta water and add the pasta to the large frying pan. Toss the pasta gently making sure it's fully covered with the sauce. Add a little of the pasta water if the mixture is too dry.
CHEF THOMAS KELLER’S QUICK POMODORO SAUCE RECIPE - …
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Estimated Reading Time 5 mins
- 1. Cut tomatoes in half on their equator, gently squeeze out the seeds, and use the fine side of a box grater to grate seeded tomatoes into a bowl, leaving the skin behind.
- 3. Once you start to see faint wisps of smoke, carefully add the gnocchi to the pan and give them a gentle shake to prevent them from sticking. Allow the gnocchi to lightly caramelize. Use the sloped edge of the sauté pan to make the gnocchi “jump,” which will help them caramelize evenly. Season with salt.
- 4. Remove the pan from heat and grate in the garlic. Take the pan back to the heat to lightly sauté the garlic.
5-INGREDIENT PASTA POMODORO SAUCE - THE SEASONED …
From theseasonedmom.com
Estimated Reading Time 5 mins
- Quarter the tomatoes and use your fingers to quickly scoop out most of the seeds. It helps to run the tomato under cold water to get any extra seeds out, and don’t worry – you don’t have to be meticulous about it. This should only take a few minutes!
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic and onion and sauté until soft, about 3-4 minutes. Be sure to stir the garlic and onion constantly so that the garlic doesn’t burn.
QUICK & EASY POMODORO SAUCE - HARISHKITCHEN
From harishkitchen.com
Estimated Reading Time 2 mins
- Boil a pot of water and add the tomatoes ( add tomato according to pot ) , Boil for about 30 to 60 seconds, or until the skins start to peel back. remove the tomatoes with a spoon and drop them into the ice bath. after cooled in the ice bath (about 1 minutes), take them out
- After Blanched use your hand to quickly squeeze out most of the seeds. before blanched remove eye from tomato its helps to take out the mostly seeds easily .This should only take a few minutes!
- Heat olive oil in a large saucepan over medium-high heat. Add the garlic and onion and sauté until soft, about 3-4 minutes. Be sure to stir the garlic and onion constantly so that the garlic doesn’t burn.
QUICK PASTA POMODORO SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
Estimated Reading Time 7 mins
- Add the olive oil to a large pot over low heat and add in the onions and garlic and cook until translucent, about 10 minutes.
CHICKEN POMODORO {20 MIN + EASY RECIPE!} · EASY …
From easyfamilyrecipes.com
Estimated Reading Time 9 mins
- Heat the skillet and oil over medium high heat. Once hot, season the chicken with salt, pepper and garlic powder, and cook about 2 minutes on each side to brown. Remove from skillet and set aside. (Chicken will finish cooking later.
- Reduce the heat to medium. Pour the remaining oil in the skillet and add the onion and garlic. Cook for about 5 minutes stirring to scrape the chicken bits from the bottom, and cook until they start to become clear and caramelized.
- Add the tomatoes, broth, basil and oregano to the skillet and simmer for about 5 minutes, stirring regularly.
- Stir in the sugar, salt and pepper, and then nestle the chicken in the sauce, cover and simmer about 5-8 more minutes or until the chicken is cooked through (165˚F internal temp.)
EASY POMODORO SAUCE RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
Estimated Reading Time 6 mins
- Now add 1 (28 oz) can of whole peeled San Marzano tomatoes into a blender and pulse it into the tomatoes are puréed. About 5 pulses.
BURST CHERRY TOMATO SAUCE RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 4 mins
- Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, basil sprigs, and 1½ tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning, adding sugar if sauce seems tart. Pluck out and discard basil sprigs.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, add to pot with sauce, and cook over medium heat, stirring, until coated, 1–2 minutes. Remove from heat and stir in 1 oz. Parmesan.
QUICK POMODORO SAUCE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 Estimated Reading Time 4 mins
- Cook the pasta according to package directions. Take care to reserve 3/4 cup of the pasta water and set aside.
- Add the olive to a large sauté pan over medium heat and allow to come to temperature. Add the onion and cook for 5-7 minutes, stirring often. Add the garlic and cook 1 minute more.
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QUICK TOMATO SAUCE [WITH TOMATO PASSATA] - SHE …
From shelovesbiscotti.com
Estimated Reading Time 8 mins
- Add the minced sweet onions and continue to sauté for 5-7 minutes until translucent. Stir occasionally. The addition of a pinch of red pepper flakes at this point is optional.
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PASTA POMODORO SAUCE - FOODIECRUSH .COM
From foodiecrush.com
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From bonappetit.com
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