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SALSA DI POMODORO (Tomato Sauce), Italian
Basic Recipe for Spaghetti, etc.
This sauce may be used for many varied recipes. Contrary to general opinion, Italian tomato sauce is not cooked all day or for hours, but only until excess water evaporates. Otherwise the sauce loses all its food value.
Heat olive oil in saucepan, add onion and garlic, simmer very slowly until very soft (about 5 minutes). Pour in tomatoes, seasonings and bring to a boil, add tomato paste and water (tomatoes may be chopped in small pieces with a knife or put through a sieve), then lower heat and let simmer uncovered for about 30 minutes. This can be kept several days in the refrigerator or for weeks in a deep freeze. If fresh tomatoes are used, use about 10.
Variation: To cook tomato sauce with meat as a basis, allow 1/4 lb. meat per person. Small meat balls, plain lean chopped beef, beef round steak or veal cut in 2-inch squares, Italian sausages or cut up pieces of frying chicken can be used. Brown the meat of your choice well in 2 tbsp of fat, pour off excess fat and proceed as directed in recipe above, using olive oil, etc.
Contributed by Mrs. Rose M. Giansiracusa, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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