Salsa Di Pomodori Prosciutto E Capperi Italian Tomato Sauce Recipes

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Sugo di Pomodoro (Authentic Italian Tomato Sauce) image

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

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, halved
2 (14 ounce) cans passata (crushed tomatoes)
¼ cup fresh basil, torn in half
salt to taste

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

SALSA DI POMODORI, PROSCIUTTO, E CAPPERI (ITALIAN TOMATO SAUCE)

Salsa Di Pomodori, Prosciutto, E Capperi (Italian Tomato Sauce) image

(Tomato Sauce with Prosciutto and Capers) from Cucina di Calabria. Serve with fresh or dried taglairini (1/4 inch noodles) When I make this I substitute crushed tomato for the chopped because my family likes a smoother tomato sauce. Either is fine.

Provided by Cook4_6

Categories European

Time 30m

Yield 3 cups

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
2 garlic cloves, finely minced
2 -3 ounces prosciutto, thinly sliced and coarsely chopped
1 (28 ounce) can Italian plum tomatoes, coarsely chopped
4 tablespoons fresh basil, coarsely chopped and divided
2 tablespoons capers
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan add olive oil over medium heat.
Add onion and saute for 3-4 minutes or until translucent.
Add garlic and chopped prosciutto.
Saute for 1-2 minutes or until garlic is light golden brown.
Lower heat, add tomatoes and 2 T. basil, and simmer uncovered for 25 minutes.
If the mixture seems too thick, add a little hot water.
Stir in the remaining basil, capers, salt and pepper.
Simmer for 2 minutes.

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