Best 4 Sugo Di Pomodoro Fresco Recipes
**Alluring Tastes of Summer: Unveiling the Freshness of Sugo di Pomodoro Fresco**
When the sun-ripened tomatoes reach their peak, it's time to capture their vibrant essence in a culinary masterpiece—Sugo di Pomodoro Fresco. This vibrant Italian sauce, meaning "fresh tomato sauce" in English, is a symphony of flavors that embodies the spirit of summer. Dive into a world of culinary artistry as we present a collection of Sugo di Pomodoro Fresco recipes that celebrate the natural sweetness and tanginess of fresh tomatoes. From classic renditions to creative twists, these recipes offer a tantalizing journey for your taste buds. Get ready to elevate your pasta dishes, transform pizzas into gourmet delights, and add a burst of freshness to your favorite meals. Let's embark on a culinary adventure that pays homage to the beauty of fresh tomatoes in Sugo di Pomodoro Fresco.
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
SUGO DI POMODORO FRESCO
Make and share this Sugo Di Pomodoro Fresco recipe from Food.com.
Provided by Satyne
Categories Sauces
Time 42m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces.
- Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
- Stir in tomato paste and cook for 1 minute.
- Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
- Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
- Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
- Serve with prepared pasta of your choosing.
- OPTIONS:.
- Add fresh herbs such as oregano, flat leaf parsley or basil.
- Add 500g pork&veal mince to make it into a bolagnaise.
- Can be used for parmigiana.
POMODORO SAUCE (SUGO DI POMODORO)
Pomodoro Sauce is a simple, delicious Italian sauce made from fresh tomatoes, basil and garlic. We went all the way to Italy to learn this recipe and now we are sharing it with YOU!
Provided by Erica Walker
Categories Main Course
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds or until garlic barely begins to become golden brown.
- Carefully add whole tomatoes and a little salt and lower the heat. Simmer, uncovered, for 30-40 minutes (or longer). When tomatoes are soft, use an immersion blender to blend tomatoes until smooth.
- Tear basil into smaller pieces and add to the sauce. Add more salt to taste. You want to add salt until it balances out the bright, acidic flavor of the tomatoes.
- Remove from heat and toss with your favorite pasta.
Nutrition Facts : Calories 66 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
MARCELLA HAZAN'S SUGO FRESCO DI POMODORO
Make and share this Marcella Hazan's Sugo Fresco Di Pomodoro recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
- Serve over your favourite, freshly-cooked, al dente pasta.
Nutrition Facts : Calories 412.3, Fat 14.7, SaturatedFat 2.1, Sodium 112.7, Carbohydrate 59.5, Fiber 3.1, Sugar 3.2, Protein 10.3
Tips:
- Use the best tomatoes you can find. Fresh, ripe tomatoes are essential for a great sugo. Look for tomatoes that are deep red and have a firm texture.
- Don't skimp on the olive oil. Olive oil helps to bring out the flavor of the tomatoes and other ingredients. Use a good quality extra virgin olive oil.
- Cook the sugo slowly and gently. This will allow the flavors to develop and deepen.
- Season the sugo to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a pinch of sugar to balance the acidity of the tomatoes.
- Let the sugo cool completely before storing. This will help to preserve the flavor and texture.
Conclusion:
Sugo di pomodoro fresco is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, and even as a dipping sauce. With a few simple ingredients and a little time, you can make a sugo that will impress your family and friends. So next time you're looking for a quick and easy meal, give sugo di pomodoro fresco a try. You won't be disappointed.
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