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Tomato Sauce: The Chefs' Secret for the Perfect Pasta al Pomodoro Recipe

Name: Tomato Sauce: The Chefs' Secret for the Perfect Pasta al Pomodoro Recipe
Total time: 110 min
Yield: 2
Ingredients: 500 g ripe fresh tomatoes; 500 g canned peeled tomatoes with juice; 1 unit onion; 3 clove garlic; 1 as needed olive oil; 2 sprig thyme; 1 leaf bay leaf; salt a gosto; 200 g pasta (linguine or spaghetti); 1 as needed cherry tomatoes; 300 g prepared tomato sauce; 1 as needed olive oil; 1 as needed basil; Parmesan cheese a gosto; 1 as needed water; salt a gosto

Tomato sauce made with fresh and canned peeled tomatoes, sautéed with onion, garlic, thyme and bay leaf, cooked in the oven and strained, served with pasta, cherry tomatoes, basil and Parmesan.

Source

Próxima Receita com Joatan Dutra | Varietatem

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Imported by: LetBite

This recipe was adapted from content found on Próxima Receita com Joatan Dutra | Varietatem. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.

Origin

Italy

Style

HomemadeMediterraneanComfort foodClassic

Diet

Tree nut-freeLow in sugarVegetarianMediterranean dietSoy-freePeanut-free

Allergens

GlutenMilkLactose

#Italian dinner#Freezable#Classic pasta#Homemade sauce#Chef technique#Family lunch

Time110 min

Portions2 portions

DifficultyMedium

Allergen Warning: Gluten, Milk, Lactose

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Tomato Sauce

Cook Stage

Ingredients

500 gripe fresh tomatoes
500 gcanned peeled tomatoes with juice
1 unitonion
3 clovegarlic
1 as neededolive oil
2 sprigthyme
1 leafbay leaf
a gostosalt

Directions

1
Cut the fresh tomatoes in half.
2
Grate the medium onion.
3
Chop the garlic cloves.
4
Heat the olive oil in a saucepan over medium heat, covering the bottom of the pan.
5
Add the grated onion and sweat.
6
Add the chopped garlic and sweat.
7
Add the thyme sprigs and the bay leaf.
8
Add the cut fresh tomatoes.
9
Add the canned peeled tomatoes with the juice.
10
Season with salt to taste and mix everything.
11
Place a parchment paper cartouche over the sauce, in contact with the liquid.
12
Cover the pan with a lid and place in the preheated oven at 150 °C for approximately one hour.
60 min
13
Remove the sauce from the oven.
14
Strain the sauce into a bowl, crushing the solids to extract as much liquid and pulp as possible.
15
Discard the skins and seeds.
16
Place the strained sauce in an ice cube tray or other container and place in the freezer to freeze.

Pasta al Pomodoro

Cook Stage

Ingredients

200 gpasta (linguine or spaghetti)
1 as neededcherry tomatoes
300 gprepared tomato sauce
1 as neededolive oil
1 as neededbasil
a gostoParmesan cheese
1 as neededwater
a gostosalt

Directions

1
Put water in a saucepan and place over heat.
2
Add salt to the water.
3
Cut the cherry tomatoes in half.
4
Roughly chop the basil.
5
Grate the Parmesan cheese.
6
Heat olive oil in a frying pan.
7
Add the cut cherry tomatoes, season with salt and sauté.
8
Add the prepared tomato sauce.
9
Add the chopped basil and mix.
10
Cook the pasta in the salted water until al dente and drain.
11
Add the cooked pasta to the frying pan with the sauce and mix well.
12
Serve the pasta on a plate and finish with more fresh basil and grated Parmesan cheese.

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