pomodoro "italian tomato sauce"

Name: Pomodoro "Italian tomato sauce"
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 12 - fresh plum tomatoes; 5 cloves - fresh minced garlic; 2 tablespoon(s) virgin olive oil; 1 - cube chicken bouillion; 1 tablespoon(s) wildflower honey; 1 teaspoon(s) salt; 1 pinch(es) cayenne pepper; 1 package - your favorite pasta; 1 cup(s) leftover water from boiled pasta; 1 tablespoon(s) butter; - basil, as desired; - fresh chopped parsley; - you can adjust the oil, butter, and honey to taste; - freshly grated parmigiano or romano cheese to taste

(1 RATING)

40 Pinches 2 Photos

Marion Dyess

Deerfield Beach, FL

Updated on Feb 25, 2015

This recipe was passed down to me by my mother. There's nothing like a plate of hot steaming Pasta passed along to you by your mother! Just to note, that my mother would never add honey to recipe. But I did to take some of the acid off of the tomato flavor. Some people like to do it with a carrot that's been peeled and cleaned. There are many little tricks in this recipe that are used by the Italian restaurants. I think you'll be very happy with the outcome. PS I Igenerally grow my own San Marzano tomatoes but I don't mind using them from the can I just drain the juice and use only the tomato

Rate

Thank you can't make Authentic tasting sauce from fresh tomatoes? This recipe is so simple and easy. I always loved Sundays, when my Mother would cook wonderful tomatoes halls in many different kinds of pasta.

prep time 10 Min

cook time 45 Min

method Saute

yield 4 serving(s)

Ingredients

12 - fresh plum tomatoes
5 cloves - fresh minced garlic
2 tablespoons virgin olive oil
1 - cube chicken bouillion
1 tablespoon wildflower honey
1 teaspoon salt
1 pinch cayenne pepper
1 package - your favorite pasta
1 cup leftover water from boiled pasta
1 tablespoon butter
- basil, as desired
- fresh chopped parsley
- you can adjust the oil, butter, and honey to taste
- freshly grated parmigiano or romano cheese to taste

How To Make pomodoro "italian tomato sauce"

Step 1

Wash tomatoes and take off stems Boil in water until the skin starts to pull away from the meat of the tomato.

Step 2

Drained tomatoes in a colander and cool
Step 3

In the meantime, take some olive oil and minced garlic and slowly sauté until it is aromatic
Step 4

Once the tomatoes are cool throw them into a Nutribullet or a blender and blend until creamy smooth
Step 5

Now add the mixture to the garlic in oil and add your chicken bouillon, I prefer to crumble it salt pepper and honey
Step 6

I like to bring it to a simmer covered and stir often. Once it is simmering I remove the cover and reduce it until it gets to the desired thickness that I like
Step 7

In the meantime I roll my own pasta or I get a package and I boil salted water with a little bit of olive oil and cook my spaghetti according to the directions on the package just a little " al dente" which means a little undercooked. Once my pasta has been boiling for 7 to 8 minutes I remove one cup of the starchy water. You will use this later. Once your pasta is done drain in a colander and rinse with cool water. This will stop the cooking action
Step 8

Now I generally take a big pan and put the butter and a touch more olive oil and I make sure to incorporate it in all the pasta. I take a cup of the Pomodoro sauce and I pour it all over the pasta as I keep stirring. Once it starts to get hot, I add a little bit of the starchy water to the bottom of the pan, where I know it's hot. ( just push the pasta to the side and add a little bit of water at a time, and your sauce Begin to thicken beautifully ) And I keep stirring the pan until I see the steam coming off the pasta - Now that's Italian!
Step 9

Garnish with basil and parsley if desired and serve piping hot. Bon Appetito
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