**Discover the Delights of Italian Tomatoes: A Culinary Journey Through Italy's Beloved Ingredient**
From the sun-kissed fields of Campania to the rolling hills of Tuscany, tomatoes are an integral part of Italian cuisine, adding their vibrant color, tangy flavor, and versatility to a myriad of dishes. In this article, we embark on a culinary journey to explore the diverse ways Italians utilize tomatoes, showcasing a collection of authentic recipes that highlight the diverse uses of this beloved ingredient. From the classic tomato sauce, a staple in every Italian kitchen, to innovative dishes like stuffed tomatoes and refreshing tomato salads, our comprehensive guide will inspire you to create restaurant-quality Italian dishes at home. Get ready to tantalize your taste buds and immerse yourself in the rich culinary traditions of Italy.
ITALIAN STEWED TOMATOES
Tomatoes stewed with celery, onion, green pepper and basil.
Provided by MARCIAMOLINA
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 9
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 6.3 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 34.4 mg, Sugar 15 g
ITALIAN FLAT GREEN BEANS WITH TOMATOES AND GARLIC
Another reason to celebrate long hot humid days of summer. This dish is reminiscent of an Italian method of cooking green beans with tomatoes for a long time, which was especially good for tenderizing tough, old beans. From the Miami Herald.
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
- While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
- Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
- Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
- Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.
ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES
We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 4h45m
Number Of Ingredients 14
Steps:
- Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
- Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
- Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.
ROASTED ITALIAN GREEN BEANS & TOMATOES
When you roast green beans and tomatoes, their flavors really shine through. The vibrant colors light up a table. What a perfect side dish for the holidays! -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray. Mix oil, Italian seasoning and salt; drizzle over beans. Toss to coat. Roast 10 minutes, stirring once., Add tomatoes to pan. Roast until beans are crisp-tender and tomatoes are softened, 4-6 minutes longer. Sprinkle with cheese.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS
Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
- Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
- Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
- Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
- Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.
ITALIAN STUFFED TOMATOES
Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.
Nutrition Facts : Calories 172 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 399mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
ITALIAN SAUSAGE WITH TOMATOES AND PENNE
Sizzling sausage, very veggies and penne pasta, mama mia! It's Italian.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, cut sausage crosswise into 1/4-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add sausage; stir-fry 4 to 6 minutes or until brown. Stir in broth. Cover and cook over medium heat 5 minutes.
- Stir in squash, tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute.
- Toss pasta, oil and remaining 2 tablespoons basil. Divide pasta among bowls. Top with sausage mixture.
Nutrition Facts : Calories 665, Carbohydrate 74 g, Cholesterol 65 mg, Fat 2, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 860 mg
TOMATOES - ITALIAN STYLE STEWED FOR CANNING RECIPE - (4.3/5)
Provided by rainmaker
Number Of Ingredients 9
Steps:
- Blanch, peel, core and quarter tomatoes. To blanch a tomato, you drop tomato into boiling water for 15 seconds then drop tomato into ice water or just peel. The skin will peel off easily. Remember, core is just taking the stem part out of the top of the tomato and the bottom part. Heat olive oil in a large dutch oven or stainless steel pan. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes). Add chopped onion and peppers and cook until tender (about 5 minutes). Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery). Place in hot sterilized quart jars, add 1 teaspoon of salt to the top of each quart jar, leave 1/2 inch space at the top, place lids on and place in hot water bath, bring water back to boil and start timing for 40 minutes, remove and let cool. For jars that do not seal, remove lids and clean top of jar, replace with new lid and re-bath jars.
ITALIAN-STYLE CANNED TOMATOES
Canned tomatoes are a home canner's dream. Who doesn't want to gaze at rows of jars of their own home-canned tomatoes lined up like soldiers in the middle of winter? That's winning! The deal is that to do anything of any quantity, you have to put up a lot of tomatoes. According to the National Center for Home Preservation, an average of 21 pounds is needed per canner load of 7 quarts! Please notice this recipe is for 1 single quart and you will need to scale up accordingly.
Provided by Virginia Willis
Categories condiment
Time 3h
Yield 1 quart
Number Of Ingredients 5
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
- Wash the tomatoes. Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Cut a small "X" in the blossom end, or bottom, of each tomato with a paring knife. Dip the tomatoes in the boiling water for 30 to 60 seconds, then immediately plunge them into the ice bath. Slip off the skins and remove the cores.
- Heat the tomato juice in a small non-reactive pot until simmering. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
- Place a still-hot, clean quart canning jar (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place the lemon juice and salt in the jar. Add the basil leaves. Pack the tomatoes into the jar one at a time, pressing firmly to remove any air pockets and leaving at least 1/2 inch of headroom. Cover the tomatoes in the jar with the hot tomato juice, leaving 1/2 inch of headroom.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 85 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.
FOCACCIA BARESE AL POMODORO E OLIVE (HOMEMADE ITALIAN FOCACCIA WITH TOMATOES AND OLIVES)
How do you get soft focaccia? The Italian secret is to add one potato to the dough. This foolproof traditional recipe will become the only one you ever need!
Provided by Alemarsi
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
- Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
- Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
- Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
- Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
- Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
- Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 58.9 g, Fat 12.3 g, Fiber 4 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 1295.7 mg, Sugar 3.7 g
GRILLED ITALIAN SAUSAGE WITH MARINATED TOMATOES
This sandwich is a tasty way to serve Italian sausages. It is a Friday night regular for my family.
Provided by chefsazy
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat.
- Whisk together red wine vinegar, balsamic vinegar, salt, pepper, oregano, basil, and olive oil in a small bowl. Arrange the tomato and onion slices on a serving platter, and pour dressing overtop. Allow to marinate at room temperature while you cook the sausages.
- Pierce the sausages with the tip of a sharp knife a few times, then place onto the grill. Cook until no longer pink in the center, turning them frequently so that they cook evenly and have lightly browned, about 15 minutes total. Serve on French rolls with marinated tomatoes and onions.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 32.2 g, Cholesterol 44.6 mg, Fat 26.4 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 9 g, Sodium 1325.5 mg, Sugar 3.4 g
ITALIAN BREAD SALAD WITH STRAWBERRIES AND TOMATOES
This is my variation of panzanella. Each ingredient having its own intense flavor, when combined, creates an explosive salad. Perfect for a summer day.
Provided by Debra
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
- Bake in preheated oven until toasted, about 10 minutes.
- Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 52.3 g, Cholesterol 6.3 mg, Fat 14.8 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 3.2 g, Sodium 717.4 mg, Sugar 8.4 g
GRILLED ZUCCHINI WITH ITALIAN TOMATOES AND PARMESAN
Make and share this Grilled Zucchini With Italian Tomatoes and Parmesan recipe from Food.com.
Provided by MsSally
Categories Vegetable
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini lenghtwise.
- Brush with olive oil and sprinkle seasonings.
- equally on all pieces.
- Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy.
- Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.
ITALIAN STEWED OCTOPUS IN WINE AND TOMATOES
Steps:
- Invert head of baby octopus(if not using regular octopus, which takes longer to cook) and remove any goo and rinse heads of octopus. Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water. Pat and squeeze octopus dry in a paper/towel. Cut the octopus into large pieces(I prefer bite-size) and saute in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saute for another minute or two. Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer. Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes. At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley. Check the octopus -- sometimes small ones will be tender in just 30 minutes.{/p] If using full-size octopus, cover the pot again and simmer for up to another 20-45 minutes. (Octopus is done when a knife can be inserted and removed without effort, or when it doesn't taste chewy!). When you think you are about 7-10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce(if octopus tastes great, remove it and cook sauce alone at this point). To serve, add the remaining dill and parsley and black pepper. Eat this with pasta or bread either hot or at room temperature.
ITALIAN SAUSAGE WITH TOMATOES AND PENNE
Make and share this Italian Sausage with Tomatoes and Penne recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Spray a large skillet with non-stick cooking spray.
- Over medium heat, cook sausage for 4-6 minutes or until browned.
- Add in broth and stir; cover and cook 5 minutes.
- Add in squash, tomatoes, and 2 tablespoons of the basil.
- Bring to a boil, lower heat, cover and simmer 5 minutes, stir occasionally.
- Add in onions; simmer uncovered for 1 minute.
- Check seasoning to taste, add salt/pepper if desired.
- In a big mixing bowl, add cooked penne, oil, and remaining basil; toss to coat.
- Spoon pasta into individual serving plates or bowls; top with sausage mixture.
- Sprinkle with Parmesan cheese if desired.
ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES
A light and filling Italian bruchetta inspired by cool mornings al fresco in a little Italian cafe in a little area tucked just outside the city. (TIP: Use Masterfoods' Mixed Herbs as an alternative to all the dried herbs. Also, If you don't savour the taste of coriander, omit and use freshly chopped basil & mint instead.)
Provided by Deux Petits Chefs
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large grill pan, heat 2 tablespoons of olive oil.
- When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
- Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
- Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
- Set golden brown garlic aside.
- In a small bowl, mix all the herbs together.
- Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
- Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
- When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
- Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
- Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
- Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
- Serve immediately.
Nutrition Facts : Calories 548.2, Fat 54, SaturatedFat 10.3, Cholesterol 22.1, Sodium 266.2, Carbohydrate 10.7, Fiber 2.7, Sugar 5.2, Protein 8.4
AIR-FRIED ITALIAN STUFFED TOMATOES
Garlic, Parmesan cheese, fresh basil, and toasted nuts turn brown rice into a superstar stuffing in this Italian-inspired stuffed tomato side dish that's cooked in the air fryer.
Provided by Allrecipes
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cut tops off tomatoes and scoop out flesh with a melon baller, leaving 1/4- to 1/2-inch thick sides and bottoms. Discard tomato tops and flesh.
- Brush the bottom of an air fryer basket with olive oil.
- Combine cooked rice, Parmesan cheese, goat cheese, walnuts, 1 tablespoon basil, and garlic in a medium bowl. Combine bread crumbs, and 1 tablespoon olive oil in a small bowl. Fill tomatoes with rice mixture, then sprinkle with bread crumb mixture. Place stuffed tomatoes into the prepared air fryer basket.
- Cook in the air fryer at 370 degrees F (188 degrees C) until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with remaining basil.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 23.2 g, Cholesterol 12.8 mg, Fat 14.9 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 4.2 g, Sodium 203.6 mg, Sugar 4.1 g
CAPRESE SALAD TOMATOES (ITALIAN MARINATED TOMATOES)
Make and share this Caprese Salad Tomatoes (Italian Marinated Tomatoes) recipe from Food.com.
Provided by Shawn C
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and set on counter stirring occasionally.
- The salt will bring out the juice of the tomatoes.
- Taste and add more seasonings to your personal taste.
- You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
- USES: Serve with almost any meal as a side.
- On top of a green salad (no dressing necessary!).
- Use as a topping for bruschetta--just chop tomatoes instead of slicing.
- Use for caprese salad--add sliced buffalo mozzarella and you're done.
- have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
- JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
- OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.
MY ITALIAN SAUCE WITH FRESH TOMATOES
I have been making italian sauce for years. I have used different kinds of tomato products to vary my sauces for family and friends and their taste. I am going to give you the scratch recipe below that my pickest child loves but you can substitude the tomatoes. Doing it from scratch is fun to do with your children and the fresh tomatoes, the taste can't compare. I make mine with the seeds in but you can scoop out. I will include the scoop out but know the seeds in, you get the pulp of the tomato and we love that. If you choose to vary it and not use fresh tomatoes, you can use these variance, depending on if you like it chunky or smooth. For a chunky sauce, use 2 14.5 ounces of diced tomatoes in olive oil and spices with 6 oz can of tomato paste or for smooth use 1 6 oz can of italian paste, 29 oz of puree and 1 8 oz can of tomato sauce and for thick 2 6 oz cans of italian paste with 16 oz of tomato sauce. What I love about the base of the recipe below is that it can be used for not only pasta but can be used as a base for other recipes. I usually turn the sauce the next day into a chili by adding chili seasoining. Very versatile!
Provided by Robyn in DFW
Categories Vegetable
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
- Have a stock pot filled with boiling water and another stock pot filled with ice water.
- Take the tomatos and quickly but all of them in the boiling water for 1 minute.
- Take out and transfer to the pot of ice water.
- After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
- Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
- To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
- Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
- Dice tomato after deseeding.
- Transfer all diced tomatos to a empty stockpot.
- Add all the ingredients and bring to a boil.
- Reduce once brought to a boil and let it cook 4 hours to all day if you can.
- Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.
SPAGHETTI WITH ITALIAN SAUSAGE, SPINACH, AND DICED TOMATOES
This dish has been a hit with my family and was even requested at an office potluck! You can't mess this up, it's so easy!
Provided by Chaychay0lay
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil spaghetti until al dente.
- prepare a large non-stick skillet on med-high heat with olive oil.
- chop sausage links into bite size chunks and cook until browned in the skillet.
- chop onion into large chunks and add to the skillet, mix with sausage.
- add garlic, salt, and red pepper flakes.
- add tomatoes and spinach.
- mix well until heated through.
- serve over spaghetti or mix it all up.
Nutrition Facts : Calories 482.9, Fat 12.6, SaturatedFat 0.9, Cholesterol 39.6, Sodium 731.7, Carbohydrate 69.3, Fiber 5.9, Sugar 9.2, Protein 23.6
Tips:
- Select ripe, flavorful tomatoes: Use ripe, in-season tomatoes for the best flavor. Look for tomatoes that are firm, smooth, and free of blemishes.
- Use a variety of tomatoes: Don't be afraid to mix and match different varieties of tomatoes. This will add depth and complexity to the sauce.
- Roast the tomatoes: Roasting the tomatoes concentrates their flavor and sweetness. You can roast them in the oven or on the stovetop.
- Add aromatics: To enhance the flavor of the sauce, add aromatic vegetables like onions, garlic, and herbs. Sauté them in olive oil until they are softened.
- Simmer the sauce: Simmer the sauce for at least 30 minutes, or longer if you have time. This will allow the flavors to meld together and develop.
- Season to taste: Taste the sauce and adjust the seasoning as needed. Add salt, pepper, and other herbs or spices to your liking.
Conclusion:
With these tips in mind, you can create a delicious Italian tomato sauce that will be the perfect addition to your favorite pasta dishes, pizzas, and more. So next time you have a craving for Italian food, don't be afraid to give one of these recipes a try. You won't be disappointed. Buon Appetito!
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