Best 2 Mama Leones Italian Tomato Sauce Good For Many Uses Recipes

Are you craving a rich, flavorful, versatile tomato sauce that elevates any Italian dish? Look no further than Mama Leone's Italian Tomato Sauce. This homemade sauce boasts a luscious blend of ripe tomatoes, aromatic herbs, and savory spices. Its thick, velvety texture and vibrant red hue make it a delightful addition to various culinary creations. This article presents a collection of tantalizing recipes using Mama Leone's Italian Tomato Sauce as the star ingredient. Whether you're seeking a classic spaghetti and meatballs dinner, a hearty lasagna filled with cheesy layers, or a flavorful chicken parmesan, these recipes will surely satisfy your taste buds. Unleash your inner chef and embark on a culinary adventure with Mama Leone's Italian Tomato Sauce, transforming ordinary meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN TOMATO SAUCE

Italian Tomato Sauce image

I got this recipe from Lidia Bastianich's cookbook. It's a great recipe, the only change I made was I added garlic (my favorite ingredient). You can make this ahead and freeze it. So much better than jar sauce! If you cannot get San Marzano tomatoes, I recommend Colivata or Cento brands.

Provided by Joanne

Categories Sauces

Time 50m

Yield 2-4 uses

Number Of Ingredients 10

Ingredients

2 (28 ounce) cans san marzano crushed tomatoes
4 bay leaves
1 cup shredded carrot
1/4 cup olive oil
1/2 cup finely diced celery
1 small onion, finely diced
4 garlic cloves, finely diced
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon salt (to taste)
1/2 cup water

Steps:

In large pot, on medium head add olive oil, carrots and celery. Cook stirring occasionally for 5 minutes.
Reduce heat to low, add onion, crushed red pepper flakes (if using) and garlic cook for 5 minutes stirring constantly (being careful not to burn garlic).
Add crushed tomatoes, water and salt, raise heat to med and bring to a boil. Reduce heat to low, cover and cook for 1/2 hour stirring occasionally. Remove and discard bay leaves.
Enjoy!

Nutrition Facts : Calories 546.3, Fat 29.5, SaturatedFat 4.1, Sodium 4605.1, Carbohydrate 70.1, Fiber 18, Sugar 5, Protein 14.6

REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)

Real Authentic Italian Tomato Sauce (No Can's Here) image

Here's the deal....if you want REAL authentic Italian tomato sauce, you've come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, that's not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. It's simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs.

Provided by iN TRAiNiNG

Categories Sauces

Time 7h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

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)

Steps:

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.
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.
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.
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.).
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.
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).
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).
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.
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.

Nutrition Facts : Calories 123, Fat 7.5, SaturatedFat 1, Sodium 16.6, Carbohydrate 13.5, Fiber 3.9, Sugar 8.2, Protein 3.3

Tips:

To make the sauce smoother, blend it with an immersion blender or transfer it to a regular blender.
If you like a chunkier sauce, chop the tomatoes into larger pieces before cooking.
If you want a sweeter sauce, add a pinch of sugar or a teaspoon of honey.
If you want a spicier sauce, add a pinch of red pepper flakes or a serrano pepper.
Add a splash of white wine or red wine for a more complex flavor.
Use fresh herbs, such as basil, oregano, and thyme, to enhance the flavor of the sauce.
Simmer the sauce for at least 30 minutes, or longer for a thicker and more flavorful sauce.
Store the sauce in an airtight container in the refrigerator for up to 5 days.
Freeze the sauce in freezer-safe containers for up to 3 months.

Conclusion:

Mama Leone's Italian tomato sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a pasta sauce, a pizza sauce, or a dipping sauce, this sauce is sure to please. So next time you are looking for a quick and easy meal, give Mama Leone's Italian tomato sauce a try. You won't be disappointed.