FRESH TOMATO SAUCE SICILIAN
Make and share this Fresh Tomato Sauce Sicilian recipe from Food.com.
Provided by treehug
Categories Sauces
Time 4h30m
Yield 5 quarts
Number Of Ingredients 13
Steps:
- Heat an 8- to 10-quart heavy-bottom pot and add the oil, garlic, and onion.
- Saute until the onion is clear.
- Add the remaining ingredients except the butter and salt and pepper.
- Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often.
- Stir in the butter and salt and pepper to taste.
Nutrition Facts : Calories 442.9, Fat 27.2, SaturatedFat 10.9, Cholesterol 38.1, Sodium 219.3, Carbohydrate 43.5, Fiber 12.2, Sugar 27.3, Protein 10.3
MEAT(LESS) TOMATO SAUCE - SICILIAN STYLE
This is my mom's sauce and it has taken me some time to perfect it to be as good as hers. You can use fresh tomatoes or use good quality canned tomatoes. If you don't want a meat sauce, then just omit it and fry the onions and garlic in olive oil. It's best to make this early in the day or even the day before you plan to use it to allow the flavors to mix.
Provided by CulinaryQueen
Categories Sauces
Time 1h50m
Yield 16 Cups
Number Of Ingredients 7
Steps:
- Empty the tomatoes into a large saucepan and turn the heat to medium.
- In the meantime, heat a heavy skillet over medium heat.
- When hot, add the ground beef and stir it around until brown.
- You do not need to add oil as the fat from the beef will suffice.
- When the meat is cooked, remove with a slotted spoon, allowing excess oil to drip back into the skillet, and transfer the meat to the saucepan of tomatoes and stir.
- Add the onions and garlic to the fat in the skillet and cook until the onion is tender.
- Remove with a slotted spoon, again, allowing the excess oil to drip back into the skillet and stir into the tomatoes.
- Stir in the salt, sugar and basil.
- Bring sauce to a boil, cover, then turn down the heat to simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
- Turn off the heat and let the pot sit on the stove until you are ready to use it.
- If you are planning to use it the next day, refrigerate when cooled.
- Reheat as necessary or freeze for future use.
Nutrition Facts : Calories 121.9, Fat 5.6, SaturatedFat 2.1, Cholesterol 24.1, Sodium 488.2, Carbohydrate 11.1, Fiber 2.3, Sugar 6.3, Protein 7.9
SICILIAN TOMATO SAUCE
Make and share this Sicilian Tomato Sauce recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Sauces
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a heavy saucepan.
- Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
- Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
- May be served with fish, chicken or cold meats.
- Serve hot or cold.
FRESH SICILIAN TOMATO SAUCE
This is the recipe to have when your garden is bursting with overripe tomatoes. It is adapted from the Frugal Gourmet's Italian cookbook, but we won't talk about him now, will we?! I like this recipe when I don't feel like I could possibly peel or seed one more tomato - everything gets used but the cores! Freezes well.
Provided by KeyWee
Categories Sauces
Time 4h30m
Yield 4 quarts
Number Of Ingredients 14
Steps:
- Heat oil in an 8-quart heavy bottom pot.
- Saute garlic& onion until tender but not brown.
- Add all remaining ingredients except salt& pepper.
- Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
- Add salt& pepper as desired.
Nutrition Facts : Calories 350.9, Fat 15.4, SaturatedFat 2.3, Sodium 1078.2, Carbohydrate 52.1, Fiber 12, Sugar 30.8, Protein 9.1
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