May 21, 2012

Pomodoro Sauce

Easy, super tasty and simple. Everything a tomato sauce should be.

(makes about 64 fl. oz. of sauce / 2h30min) / Molho de Tomate
Part 1
8 pounds tomatoes*, peeled cut in 2
2 onions, cut into 4
5 garlic cloves
salt to taste
1 teaspoon sugar
Part 2
2 tbsp olive oil
3 garlic cloves, crushed
1 finely chopped onion
basil leaves (optional)

*For this recipe, I used Roma tomatoes because it is less acidic and is considered the best for making sauces, but other types of tomato can also be used.

1 – Cut an X at the bottom of the tomatoes (picture 1).
2 – Place them in a pan with boiling water and leave for about 30 seconds to 1 minute.
3 – Remove tomatoes from the pan and soak them in a bowl with water and ice.
4 – Peel the skins (picture 2) and cut the tomatoes in half.
5 – Place the tomatoes in a large saucepan over low heat, along with 2 onions and 5 cloves of garlic (picture 3).
6 – Add salt and sugar and mix.
7 – Leave the pan covered, cooking for about 1 hour, stirring occasionally (there is no need to put water in the pan as the tomatoes will soften and release enough liquid - picture 4).
8 – After cooking time, blend all the sauce, sift and set aside (pictures 5 and 6).
9 – Heat the olive oil in a saucepan, add crushed garlic and chopped onion and place the sauce (picture 8).
10 – Over low heat, let the sauce cook until desired consistency is reached.
11 – Taste and add more salt if necessary and, if you like, put some basil leaves.

Tips and Options
  • For different seasoning, you can use pepper, marjoram, oregano, thyme or Italian seasoning.
  • Add a tablespoon of butter in the sauce before serving.
  • If you like, use tomatoes with peel.
  • Just before serving, sprinkle parsley or chives.
  • Parmesan cheese is the ideal partner for this sauce.
  • The longer the sauce cook, the thicker it is going to be.
  • If tomatoes are not very red, add a can of tomato paste on step 9.
  • This recipe makes a lot of sauce. If you want to freeze it, make the recipe using only Part 1 ingredients and follow directions until step 8. Freeze in large jars (picture 7). To use, let it thaw and then season the sauce (for that, use Part 2 ingredients and follow instructions 9, 10 and 11).

*This recipe was sent by Fernanda Sansone, my sister-in-law

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