TOMATO PEPPER RELISH – Tomato Recipe – Relish Recipe https://www.youtube.com/quickhealth4u https://www.youtube.com/thedivine4u https://www.youtube.com/utubef…
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Question by Bruce: How do you make an authentic Italian tomato sauce?
Okay so I want a recipe for a tomato sauce I can make from SCRATCH. I also want to know how to make it how the Italians do in their homes in Italy. I’m kinda lookin for a recipe from a true And traditional Italian. Thanks.
Best answer:
Answer by Kay
Real Authentic Italian Tomato Sauce – http://www.food.com/recipe/real-authentic-italian-tomato-sauce-no-cans-here-325042
Ingredients:
Servings:
4 44-6 Servings Size
Update.
.Units: US | Metric
.10 red ripe whole tomatoes (beefsteak, use more for romas)
5 garlic cloves
1 cup fresh basil leaf
2 tablespoons extra virgin olive oil
salt crushed red pepper flakes, for arrabiata sauce (angry sauce) (optional)
Directions:
1. Wash, and core tomatoes. I also like to cut the little “nub” off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
2. Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
3. After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
4. After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
5. After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
6. Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don’t break them all the way up on the first, second of even third time of checking them. Break them down over time).
7. After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
8. After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
9. Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.
Know better? Leave your own answer in the comments!
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I always cook it with canned tomato sauce if it is not garden season and I don’t have tomatoes from the garden. I might use a combination of crushed tomatoes and diced or tomato sauce and diced. I ad oregano, basil chopped up green peppers, onions chopped up and sometimes mushrooms sliced. An Italian told me they often put in meat for flavor and remove it but when I add meatballs I get meat flavor. I add real garlic crushed and chopped up.. You can add a bay leaf or parsley but even without these we already have a tasty sauce. I cook it at least an hour on very low heat with the meatballs added after they are browned. For meatballs I use lean ground beef but some people mix pork and beef. I add breadcrumbs and garlic and brown them in olive oil. You can also add some olive oil to the sauce.
I will give you one recipe.try this one.
Ingredients: 2 (28 ounce) cans tomato puree
1 (28 ounce) can peeled plum tomatoes
2 cloves garlic
1 small onion, diced
6 cloves
1 teaspoon basil
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup extra virgin olive oil
1/4 cup grated cheese
Directions:
1
In a large pot, sauté onion and garlic in olive oil.
2
Empty plum tomatoes into large bowl and squash with your hands.
3
Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours….!!!
My mother was born in Calabria. Her recipe.
1 35 oz can San Marzano tomatoes (Rosa brand is best)
2 sm cans plain tomatoe paste
1 garlic clove
1 lb lamb leg or shoulder
Olive oil
Rosemary
Salt
Bay leaf
Brown the lamb in a Dutch oven with the olive oil, some salt, rosemary, garlic and bay leaf.
While its browning put the tomatoes in the blender and make smooth. Put paste in can from tomatoes, almost fill with water and stir.
Remove garlic from the pot.
Put a sieve over the pot and pour tomatoes through, use a whisk to get it all without seeds.
Add tomato paste mixture. Stir well, add a little more water, salt and more bay leaf and parsley.
Allow to simmer, about 4 hours.
Pour over your favorite pasta, and mangia!!
PS. We call it gravy.
Soak the tomatoes in salt and vinegar before you cook them