Real African Dishes: [MC-AllEthnic-Recipes] Apulian-Style Tomato Sauce - Sugo di Pomodoro ;10g Carbohydrate; 2g Dietary Fiber

Thursday, July 8, 2010

[MC-AllEthnic-Recipes] Apulian-Style Tomato Sauce - Sugo di Pomodoro ;10g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Apulian-Style Tomato Sauce - Sugo di Pomodoro

Recipe By :Carlo Sozzo, La Locanda [restaurant], Apulia, Italy
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
1/2 small onion -- minced (about 1/4 cup)
1 garlic clove -- minced
28 ounces imported peeled plum tomatoes -- (1 can)
2 tablespoons minced basil -- 8 to 10 leaves
1 tablespoon minced flat-leaf parsley
salt and freshly ground black pepper

Heat the olive oil i a large heavy saucepan. Add the onion and garlic and
cook over medium-low heat until just beginning to brown, about 5 minutes.
Remove the pan from the heat.

Puree the onion, garlic, and tomatoes with their juices in a food
processor or blender until smooth. Strain the mixture through a strainer
or sieve back into the saucepan. (Alternatively, the vegetables can be
pureed through a vegetable mill.) Simmer the sauce, uncovered, over medium
heat until thick and well flavored, about 8 minutes, stirring
occasionally.

Stir in the basil, the parsley, and salt and pepper to taste. Simmer for 2
minutes and serve.

Makes a little less than 2 cups, enough to serve 4.

AuthorNote: There are probably as many tomato sauces in Italy as there are
individual families. this one, Sugo di Pomodoro (literally 'juice of
tomatoes}, is a smooth, simple, silky sauce that goes great with gnocchi,
spaghetti, and other pasta. This recipe comes from Carlo Sozzo, owner of a
bucolic restaurant called La Locanda in a small Apulian village

Cuisine:
"Italian"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"July 2010"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 104 Calories; 7g Fat (56.3%
calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 295mg Sodium. Exchanges: 2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 2470 0 0 0