Salsa Di Pomodoro

"This spaghetti sauce recipe comes from "Extending the Table", a collection of recipes from around the world. The notes say that it comes from the Sicilian American community. Now I have to tell you, this is a GREAT recipe. My boys (husband and roommate) who will eat anything, but only give 5 stars to the recipes that are in danger of being inhaled, give this one 5 stars. I had to beat my husband to make him stop licking the crockpot! :) It tastes a little sweet, mostly savory, and very herby. Don't use more of the herbs than is listed, or they will overwhelm the sauce, though you can certainly use less."
 
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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:
2hrs 5mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Saute onions and garlic in olive oil over medium heat.
  • Add the rest of the ingredients. Add meatballs if you wish at this point.
  • Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
  • NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.
  • TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.
  • TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.

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Reviews

  1. My new go-to sauce recipe. This was a big hit. The only thing I did differently was use 3 cloves instead of one clove of garlic, add 1/4 tsp of red pepper flakes, and add an extra 6 oz. of water half-way through cooking (it was getting too thick for my taste). I also used closer to 18 oz of paste because I bought a 12 oz can and 6 oz can. I served my sauce with some shrimp, rotini, and eggplant that I roasted in the oven. We made tomato-mozzarella bruschetta with balsamic glaze on the side.
     
  2. This is a new favorite sauce for me. I think using tomato paste, instead of crushed tomatoes etc. makes it taste more like restaurant style spaghetti sauce. It came together very quickly and easily and made our house smell delicious! I paired the sauce with these meatballs: 128416. Thank you so much for posting!
     
  3. So easy to make and really good. No need to ever buy jar sauce again.
     
  4. I must admit, I was a bit skeptical about using only tomato paste, but this was really delightful and tasty. I also used fresh herbs (as they are available in my garden right now). I will be making this again (to freeze it and have it available whenever I want)!
     
  5. Fabulous, just as we expected it to be :) It is soooo easy to toss in the pan, and quite a bit cheaper too! I doubled our recipe, which was just perfect for my stock pot. Didn't add the red wine as I don't have any. I'll probably up the garlic a little next time. Great job CraftScout!
     
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Tweaks

  1. My new go-to sauce recipe. This was a big hit. The only thing I did differently was use 3 cloves instead of one clove of garlic, add 1/4 tsp of red pepper flakes, and add an extra 6 oz. of water half-way through cooking (it was getting too thick for my taste). I also used closer to 18 oz of paste because I bought a 12 oz can and 6 oz can. I served my sauce with some shrimp, rotini, and eggplant that I roasted in the oven. We made tomato-mozzarella bruschetta with balsamic glaze on the side.
     
  2. Excellent recipe. I added fresh herbs instead of dried and added around 1/3 cup red wine. Also added Italian style meatballs. Will make again. Made for ZWT 4.
     

RECIPE SUBMITTED BY

I'm a stay at home mom with two lovely children, a wonderful husband, and 2 hungry roommates. I'm an artist by avocation, and am working to being one by vocation as well. * grins * Just to let everyone know, after a half hour discussion about it, the boys (DH and Roommate) have settled on ratings meanings. I reserve the right to bump up or down a half star a recipe based on the actual recipe and how easy it was, etc. etc. I have to admit, it's been a couple of years since I updated this text and in the meantime, my picky picky DD has flowered into a girl who enjoys California rolls, will give almost everything a try, and in general much less picky than the average 7 year old in this area. DS, at 2 and a half, asks for salad for lunch and then demolishes it. He's a weirdo. :) We try to be very honest and very descriptive with our reviews. And I fully appreciate the same from people reviewing my recipes. Not every family will like every recipe, and sometimes what you didn't like about a recipe, another family will love! :) I also try to be as nice and polite as possible in my reviews. I don't believe there is any reason not to. The only thing that really upsets me enough to be mean is when a poorly written recipe forces me to have to clean my kitchen. ***** - "Scout is not allowed to make this very often because it is highly addictive and will be inhaled on sight!" Dump Cakes, Sweet Salsa Chicken and Wasabi Peanuts are in this category. **** - "This is wonderful and we want to see it again fairly often, a new family favorite." *** - "This is good. We woud eat it again without any changes, but it's not our favorite." ** - "We did not like this very much, but we would eat it again if served it. It would be good if some changes were made. This was really not to our taste." * - "We would eat this again only with a lot of condiments to mask the taste." no stars - Means that I want to say something, but don't wish to post stars. This does not mean it is worse than a one star recipe!! :) I will only post public recipes that I have in fact cooked, and that my family has enjoyed - at least 3 stars on the above scale. All of my photos that I post on the forums are hosted on Flickr. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i195.photobucket.com/albums/z205/jubespage/GGtiedyesmall.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSCParticipationBanner.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/ZWT4-TeamCaptain.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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