Salsa di Pomodoro
(Tomato Sauce)
List of Ingredients
1 can (28 ounces) plum tomatoes, with their juices
1/2 cup tomto puree
Salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces (optional)
2 tablespoons extra-virgin olive oil (optional)
Pinch of sugar
6 fresh basil leaves, chopped (optional)
1/2 cup to 3/4 cup heavy cream (optional)
Recipe
Place the tomatoes and their juices in a food processor and process until
finely chopped but not liquefied. Transfer to a heavy saucepan. Stir in the
tomato puree and place over low heat. Bring to a simmer and cook, strirring
often, until the sauce is slightly thickened, about 20 minutes.
Season with salt and pepper. If desired, stir in the butter or olive oil for
a smoother finish, and the sugar or basil if needed to balance the flavors.
For a richer, sweeter, thinner sauce, stir in the cream.
Optional Greens:
2 pounds spinach or Swiss chard, large stems removed
2 tablespoons olive oil
1 1/2 cups chopped onion
2 cloves garlic, minced
1 cup Tomato Sauce
1 cup meat stock
1 teaspoon grated lemon zest
Salt and freshly ground black pepper
If serving meatballs with greens, rinse the greens well, then place in a
large saute pan with only the rinsing water clinging to the leaves. Place
over medium heat and cook, turning as needed, until wilted, 3 to 5 minutes.
Transfer to a colander and drain well, pressing with the back of a spoon.
Chop coarsely, squeeze dry, and set aside.
Warm the olive oil in a large saute pan over medium heat. Add the onion and
garlic and saute until tender about 10 minutes. Add the Tomato Sauce, stock,
and lemon zest and bring to a simmer. Add the browned meatballs and simmer
for several minutes until cooked through. Add the cooked greens and simmer
for a minute or two longer until heated through. Taste and adjust the
seasoning, then serve hot or warm.
|
|
member logon
