How To make Mother's Tomato Sauce
1/2 Onion; medium, sliced
1/2 c Olive oil
3 lb Tomatoes; ripe,coarsely cut
-up -OR- 1 cn -Tomatoes; 2lb 3 oz,peeled
-plum tomatoes 1 Carrot;small,peeled & cut up
2 Parsley, Italian;sprigs
1 Garlic clove
1 ts Basil,dried; -OR-
3 -Basil leaves;fresh
1 Celery stalk;with leaves,
-coarsely cut up Salsa di Pomodoro Della Mamma To quote the author, "Children don't usually like to see pieces of tomatoes and ingredients floating in their sauce (we certainly didn't!), so our Mother used to prepare tomato sauce the following way." Place the onion and half of the oil in a saucepan and cook until the onion is lightly browned. Add tomatoes, carrot, parsley, garlic, salt, basil and celery. Cook, covered, over moderate heat, stirring very occasionally, for 1/2 hour or until the vegetables are very soft. Strain through a food mill, taste for salt and adjust if necessary. (If sauce is too thin, place on heat again to thicken. ) Remove from heat, add the remaining oil and stir. NOTE: For a marinara or a more piquant sauce, just before adding the last oil, add 1/4 tsp crushed hot red pepper and 1 clove garlic passed through a garlic press or chopped very fine. YIELDS: 3 cups, SERVES 6-8
How To make Mother's Tomato Sauce's Videos
94 yr old Maria makes tagliatelle with tomato sauce! | Pasta Grannies
This is a simple, but so good recipe.
94 year old great-grandmother Maria is from Marche where she and her husband started a winery called Cantina Bastianelli. It's flourishing, just like its founder! Here she is, making tagliatelle with tomato sauce. The addition of duck eggs gives a richer flavour but of course hen eggs are fine too.
For the pasta: 400g 00 flour (maybe a bit more if using ducks eggs which tend to be larger) 4 duck eggs
For the tomato sauce; 400ml passata or kilo of fresh (ripe) toms put through a food mill. 1 fresh onion, 5 garlic cloves, 1 carrot, two celery sticks (either add whole and remove, or chop finely), salt and a handful of basil leaves (remove before serving). Parmigiano to serve
If you are in Marche and would like to try Bastianelli wines - they are next door to my favourite pasta producers, Pasta Mancini
French Mother Sauce|Tomato Sauce|Hotel Management Basic Kitchen Recipe| French Style Tomato Sauce
This mother sauce is a rich and delicious tomato sauce. This is a similar sauce for what you might use on pizza, but this recipe is a little more complicated and has a few extra steps and ingredients. It is different then Italian Tomato Sauce as it has onion carrot leek celery tomato tomato paste white wine bay leaf thyme pepper corn garlic...
Mother Sauce #1 | Modern Sauce Tomat | (Tomato Sauce)
Today we will be showcasing how to make a very simple, and more modern Sauce Tomat
Traditionally in classic French cuisine, Sauce Tomat is a tomato-based sauce that is cooked with mirepoix and thickened with a white roux. Today we are going to be thickening the sauce through reduction
The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
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Tomato Sauce - Mother Sauce Recipe | RadaCutlery.com
- Tomato Mother Sauce - Learn how to correctly make tomato sauce for a meal starter. This recipe comes from Rada Cutlery and special guest Chef Blake Landeau. This is the fifth sauce of the five mother sauces.
Video Transcript:
Hello and welcome back to Rada's Test Kitchen. My name's Blake and today we're going to be continuing with our mother sauce series. Tomato sauce is our last one. As for our ingredients, we have a veal stock, a mire paux (I used leeks instead of regular onion), garlic bay leaves, fresh thyme, a veal bone or a ham bone, salted pork chunks, and some crushed ripened tomatoes. We'll go ahead and start off by cooking the mire paux in our pan.
We'll take our salted pork and render the fat out. What I did is put a little corn oil on the bottom. That helps break up the bacon because it can get a little sticky and stick together. It takes a little longer to cook. We'll go ahead and get that bone in there and let that cook away a little. Bayleaf. Try to keep those vegetables off the side of the pan there. You don't have to use leeks, you can use white onions, whatever. Scallions if you'd like. We have some garlic in there. Continue to let that cook. This smells incredible. I'm going to go ahead and take some of this thyme and put a couple pieces in there. You can always pull it out or you can just strip those leaves off by putting it down. That way you don't have to go fishing for the twigs.
Now we have our vegetables cooked down nice, I'm going to add our stock. We can let this simmer down. We'll add our tomato product as well. We'll let them boil together. This tomato sauce is not vegetarian but you could make it vegetarian by omitting the bone and making a vegetable stock or water for that matter. I recommend the vegetable stock if you do. Once you add the tomatoes and the sauce, you're going to want to let this simmer and reduce a little. Take the bone out. You can keep it if you want, add it into the sauce. We're going to want to track down the bayleaf and take that out. There's our sauce.
Like I said, you can go vegetarian and use a vegetable stock or get that meaty flavor by using pork stock. You can use whatever stock you'd like though. This is our last stock of the series. You can put it over some chicken and add some mozzarella. You can put it over pasta, you could braise meats with it or do fresh mussels. You add a little red pepper flake, throw it in a sauté pan, add mussels. They'll pop open and that's my favorite way to do it. Give it a shot, let us know how you like it in the comment box below. Thanks for watching.
End of Video Transcript.
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Sophia Loren Spaghetti Sauce Recipe - Authentic Neapolitan Tomato Sauce
Let's make Sophia Loren's recipe for Spaghetti With Tomato Sauce from her 1972 Cookbook In The Kitchen With Love. This is a recipe for authentic traditional Neapolitan tomato sauce that has been passed down for hundreds of years from generation to generation. My father's family was from Naples, Italy and her recipe is very similar to my Mom's tomato sauce recipe.
Music: Seaside Piazza by Aaron Kenny
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