Pommarola - Salsa di pomodoro - Tomato Sauce

Pommarola - Salsa di pomodoro - Tomato Sauce:

Late at night, I've got planty of small and fresh tomatoes... adding (fresh) basil (red) onion, one carrot, and minced garlic cloves.. and quickly I was cooking this tomato sauce.

Pommarola - this is Italian style tomato sauce . The Italian call it also Salsa di pomodoro.

It's basic tomato sauce . Use this sauce for various pasta dishes, pizzas, etc.

 

Pommarola sauce is made of fresh tomatoes, olive oil, garlic, carrot, basil leaves, onions (white or red/purple), salt and black pepper, that's all you need.

 

Which tomatoes to use? any tomato will be fine . Small-sized tomatoes - as photographed here are the best and they are even tastier.  

Don't work too hard with this sauce ... cut each tomato into large pieces and put them in a bowl.

Using amount of 1.7 kilo tomatoes , I've gor 1 kilo of sauce.

You can vary this sauce with herbs, we love it this way- simple and tasty . 

Pommarola 

6 tablespoons extra virgin olive oil
6 cloves of garlic, peeled and crushed
1 medium carrot, peeled and diced
1 Cup fresh basil leaves, sliced
1 large onion (red or white) chopped  - you can increase the amount of onion to 1 cup onion
1.7 Kilo tomatoes cut into pieces
Salt - I put a half teaspoon salt
black pepper , ground  to taste

H O W :
Heat  the olive oil in a large pot .
Add : garlic, carrot, half the basil leaves and onion.
Cook on medium/low heat for about 25 minutes or until the carrots are tender, stirring occasionally.
Now add the tomato pieces and cook, stirring occasionally about 40-50 minutes.
Remove from flame and add the remaining basil leaves, stir.
Cool the sauce a few minutes.
Grind into a puree in a food processor or mixer. (can be done in few rounds).
Return the sauce to the heat , cook for 25-30 minutes, stir occasionally.
If the sauce is too thick, thin with a little water.
Season the sauce with salt and freshly ground black pepper.
Cool slightly , transfer the sauce in the refrigerator (up to 5 days) or freez it .
 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Tomato chili Sauce

Tomato chili pepper Hot Sauce

This orange color hot sauce is good with any spread or dish. It's hot-sour, piquant and spicy .Will keep in the fridge or (like ice cubes) in your freezer. (Try and add it to a winter soup).
We love it !







About 2 1/2 cups
Ingredients:
2 tablespoons olive oil (use extra-virgin oil)
1 large onion, diced (=1 cup)
4 chili peppers (only 2 seeded) diced
4 cloves garlic, diced
500 gr tomatoes, diced
1 cup white wine vinegar
2 teaspoons salt
2 teaspoons sugar

H O W:
Heat oil in a large saucepan over medium heat. Add onion, chile peppers and garlic .
Cook, stirring, until the onion is soft - 4 minutes.
Reduce heat , add tomatoes, vinegar, salt and sugar.
Cook, stirring occasionally, until the tomatoes become soft and cooked,  about 6 minutes.
Cool the sauce for 10 minutes.
Transfer the tomato mixture to a food processor/ blender ,puree until smooth.
Pour the pureed mixture through a fine sieve (over a bowl).
Keep in the fridge or (like ice cubes) in your freezer.

Creamy Tomato Gazpacho - The Best Ever !

After reading about the NYT Gazpacho soup (here is the NYT soup picture by Andrew Scrivani) I couldn't hold myself and went to my kitchen...after few minutes I've got the very best gazpacho I could  imagine. This recipe is So simple and so good ! . Best eaten fresh .It's my End of the summer soup ..
Eevey good recipe starts with Tomatoes .. !

Here is the ready to eat Creamy Tomato Gazpacho:

Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino
/ The New York Times -Dining and Wine Published: July 9, 2010
מרק ג'ספצ'ו מתכון בעברית

You will need for 4 servings :
6 tablespoons grated pecorino Romano (I use parmesan Cheese)
2 large tomatoes (about 1 pound), cored and roughly chopped - I use 500 gr = 4 tomatoes
1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving (fresh from my window garden)
2 large garlic cloves, peeled and roughly chopped (I use 3 cloves)
2 scallions (white and light green parts), roughly chopped 
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste (I didn't add it)
H O W :
1. Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more.
Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.

2. To make soup:
Place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender.
Purée until smooth. Taste and add more salt and vinegar, if necessary.
Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
Full recipe by the NYT here.


Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן פודפורנו זה שלנו This content(+FoodPorn)belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2011 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com