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    You are in: Home / Recipes / Salsa Di Pomodoro Recipe
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    Salsa Di Pomodoro

    Salsa Di Pomodoro. Photo by mary winecoff

    1/1 Photo of Salsa Di Pomodoro

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    CraftScout's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onions and garlic in olive oil over medium heat.
    2. 2
      Add the rest of the ingredients. Add meatballs if you wish at this point.
    3. 3
      Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on February 26, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2009

      55

      So easy to make and really good. No need to ever buy jar sauce again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Salsa Di Pomodoro

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.2
     
    Calories from Fat 35
    25%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 2071.7 mg
    86%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 5.0 g
    20%
    Sugars 16.4 g
    65%
    Protein 5.1 g
    10%

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