Tomato And Basil Sauce Salsa Di Pomodoro E Basilico Makes 9 12 10 Cups Recipes
TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO
This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 9 1/2 -10 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 201.7, Fat 11.9, SaturatedFat 1.7, Sodium 744.9, Carbohydrate 17.1, Fiber 3.1, Sugar 12.3, Protein 2.3
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- Gently sweat the onions and garlic in the olive oil in a large pan, on low to medium heat, stirring constantly until the onion is soft and translucent. Be sure to not let the garlic burn.
- Slightly crush or bruise the basil leaves and drop in to fry for a few minutes. They should go a vibrant green.
- Add the tomatoes, with the sugar and salt (sugar is less important if using fresh tomatoes), and then increase the heat to medium-high. Watch out for spitting tomatoes! If they spit, it's probably too hot anyway.
- Cook with a medium boil for around 20 minutes, stirring frequently. Taste it as you go, and simply take it off when you're happy with the complexity of flavour. A longer and darker sauce is better suited to tinned tomatoes, while a quicker and lighter sauce will make the most of fresh produce.
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