💙 2 MORE of Marcella Hazan's Tomato Sauces* 💙 🌞

[justaprogressive]

Marcella on Tomato Sauces

"For a long time, Italian dishes abroad had been characterized by such a
heavy-handed use of tomato that, for the many who had begun to discover
refinement and infinite variety in the regional cuisines of Italy, the color red
and any taste of tomato in a sauce came to represent a coarse and
discredited style of cooking.

The moment for a major reassessment may be at hand.There is nothing
inherently crude about tomato sauce. Quite the contrary: No other
preparation is more successful in delivering the prodigious satisfactions
of Italian cooking than a competently executed sauce with tomatoes; no
flavor expresses more clearly the genius of Italian cooks than the freshness,
the immediacy, the richness of good tomatoes adroitly matched to the most
suitable choice of pasta."

Tomato Sauce with Olive Oil and Chopped Vegetables

FOR 6 SERVINGS

The carrot and celery in this sauce are put in a crudo, which
means without the usual separate and preliminary sautéeing
procedure, along with the tomatoes. The sweetness of carrot and
the fragrance of celery contribute depth to the fresh tomato flavor
of the sauce.


2 pounds fresh, ripe tomatoes, prepared as described on this page, or 2 cups canned
imported Italian plum tomatoes, cut up, with their juice
⅔ cup chopped carrot
⅔ cup chopped celery
⅔ cup chopped onion
Salt
⅓ cup extra virgin olive oil
1 to 1½ pounds pasta

Recommended pasta This is an all-purpose sauce for most cuts of
factory-made pasta, particularly spaghettini and penne.

1. Put either the prepared fresh tomatoes or the canned in a saucepan,
add the carrot, celery, onion, and salt, and cook with no cover on the pan at
a slow, steady simmer for 30 minutes. Stir from time to time.

2. Add the olive oil, raise the heat slightly to bring to a somewhat
stronger simmer, and stir occasionally, while reducing the tomato to as
much of a pulp as you can with the back of the spoon. Cook for 15 minutes,
then taste and correct for salt.

Note May be frozen when done.

From "Essentials of Fine Italian Cooking"
https://www.goodreads.com/book/show/19552.Essentials_of_Classic_Italian_Cooking

*******************************************************************

Sugo Fresco di Pomodoro
SIMPLE TOMATO SAUCE

Here is a recipe as sweet as it is short, a fresh-tasting tomato sauce with
bright, summery flavor to use with many cuts of pasta: Spaghetti, spaghettini,
fusilli, penne, rigatoni, ziti are some of the most suitable ones.

The special taste of the sauce depends largely on the way the garlic is
handled. It must be sliced very thin, sautéed only until it becomes just faintly ~
colored, and then allowed to simmer slowly in the tomato so that it can
release all its sweetness. Raw basil at the end contributes a fragrant fillip.
Make sure the basil does not undergo any cooking.

For 1 pound pasta

1/3 cup extra virgin olive oil
2 medium garlic cloves, peeled and sliced very thin
1 1/2 cups canned Italian peeled plum tomatoes, cut into large pieces, with their juice
Salt
Black pepper in a grinder
10 fresh basil leaves, torn by hand into small pieces


1. Put the oil and garlic in a saucepan and turn on the heat to medium.

2. When the garlic becomes colored a pale zold, add the tomatoes and
turn the heat down to very low. Cook, uncovered, until the oil floats free
of the tomatoes, about 20 minutes.

3. Add salt and grindings of pepper and cook for another 2 to 3 minutes,
stirring from time to time.

4. Off the heat, stir in the torn basil leaves.

HEAD-OF-TIME NOTE:

The sauce can be cooked several hours in advance. Add the basil after
reheating, when ready to serve.


From "Marcella's Italian Kitchen"
https://www.goodreads.com/book/show/21197.Marcella_s_Italian_Kitchen

*There are more to come!!

[AloeVera]

1. I trust her pasta sauces. These look good!

Her Bolognese Sauce is out of this world! Milk, wine, nutmeg plus the basics. I've been making it since the '90's!

https://leitesculinaria.com/84057/recipes-marcella-hazan-bolognese-sauce.html

[Duncanpup]

2. ThankYou