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A post shared by Pastificio Valle (@pastificio_valle)

Slow Cook

Perhaps the most important thing to consider when making your pomodoro is to cook your ingredients on a long and slow heat. This is especially important for tomato dishes as it helps to release the glutamates within tomatoes and enhances their flavor. You can also cook a big batch of pomodoro and then freeze it, as recooked tomato dishes are always improved upon a second cooking.

View this post on Instagram

A post shared by DeLallo Foods (@delallofoods)

Grate Your Tomatoes

If you’re using fresh tomatoes, which will definitely produce the best flavor, one tip you can use is to grate, rather than chop, your tomatoes. This will bring a better texture to your pomodoro, as you will not have any lumps of chopped tomatoes, or the skin of your tomatoes. It is also great for the flavor of your pomodoro as it will cook very evenly!

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A post shared by romina (@smallbites_to)

Simple Ingredients

One of the nice things about cooking and perfecting your pomodoro is that you don’t need many ingredients. At it’s most simple, it can be made with just onions, tomatoes, and olive oil. It will also be delicious with some garlic and basil thrown in at the end. The important thing is not to overcomplicate your sauce by adding spices or sauces. This way, you can focus on getting the best quality tomatoes, which is where the quality of your sauce will really emerge.

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A post shared by Nutrition Health Comms (@food.bytes)

The post Use These Tips To Get A Perfect Pomodoro Sauce Every Time appeared first on thedancingcucumber.com.

Ingredients

• 8 oz high-quality dried mezzi rigatoni
• 1 thinly sliced large clove garlic
• 1 28-oz can whole, peeled tomatoes
• 1/4 cup grated Pecorino Romano
• 2 tablespoons butter
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano
• salt
• 1/4 cup fresh basil leaves, cut into chiffonade
• 1/2 teaspoon crushed red pepper flakes

Instructions

• Get a blender or a food processor and fill it with the tomatoes. Blend to get a paste-like consistency.
• Heat the olive oil together with the garlic and red pepper flakes. When the flakes become golden brown you can include the tomatoes. Wait for the mixture to start simmering, then let it simmer for 5 to 8 minutes.
• Start cooking the rigatoni in salted water. Follow the instructions on the packaging, but cook them 2 minutes less than recommended. Make sure that you save 1/4 cup of the salted water that you cooked the rigatoni in.
• Pour the rigatoni in the tomato sauce and include 2 tablespoons of the water.
• Cook the pasta pomodoro for 3 minutes, then include half of the basil, half of the two types of cheese, and the butter.
• Mix well until the cheese is melted. Serve the pasta with the rest of the basil and cheese on top.

The post This Pasta Pomodoro Recipe Will Make You Feel Like An Italian Chef appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Pastificio Valle (@pastificio_valle)

Slow Cook

Perhaps the most important thing to consider when making your pomodoro is to cook your ingredients on a long and slow heat. This is especially important for tomato dishes as it helps to release the glutamates within tomatoes and enhances their flavor. You can also cook a big batch of pomodoro and then freeze it, as recooked tomato dishes are always improved upon a second cooking.

View this post on Instagram

A post shared by DeLallo Foods (@delallofoods)

Grate Your Tomatoes

If you’re using fresh tomatoes, which will definitely produce the best flavor, one tip you can use is to grate, rather than chop, your tomatoes. This will bring a better texture to your pomodoro, as you will not have any lumps of chopped tomatoes, or the skin of your tomatoes. It is also great for the flavor of your pomodoro as it will cook very evenly!

View this post on Instagram

A post shared by romina (@smallbites_to)

Simple Ingredients

One of the nice things about cooking and perfecting your pomodoro is that you don’t need many ingredients. At it’s most simple, it can be made with just onions, tomatoes, and olive oil. It will also be delicious with some garlic and basil thrown in at the end. The important thing is not to overcomplicate your sauce by adding spices or sauces. This way, you can focus on getting the best quality tomatoes, which is where the quality of your sauce will really emerge.

View this post on Instagram

A post shared by Nutrition Health Comms (@food.bytes)

The post Use These Tips To Get A Perfect Pomodoro Sauce Every Time appeared first on thedancingcucumber.com.

Ingredients

• 8 oz high-quality dried mezzi rigatoni
• 1 thinly sliced large clove garlic
• 1 28-oz can whole, peeled tomatoes
• 1/4 cup grated Pecorino Romano
• 2 tablespoons butter
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano
• salt
• 1/4 cup fresh basil leaves, cut into chiffonade
• 1/2 teaspoon crushed red pepper flakes

Instructions

• Get a blender or a food processor and fill it with the tomatoes. Blend to get a paste-like consistency.
• Heat the olive oil together with the garlic and red pepper flakes. When the flakes become golden brown you can include the tomatoes. Wait for the mixture to start simmering, then let it simmer for 5 to 8 minutes.
• Start cooking the rigatoni in salted water. Follow the instructions on the packaging, but cook them 2 minutes less than recommended. Make sure that you save 1/4 cup of the salted water that you cooked the rigatoni in.
• Pour the rigatoni in the tomato sauce and include 2 tablespoons of the water.
• Cook the pasta pomodoro for 3 minutes, then include half of the basil, half of the two types of cheese, and the butter.
• Mix well until the cheese is melted. Serve the pasta with the rest of the basil and cheese on top.

The post This Pasta Pomodoro Recipe Will Make You Feel Like An Italian Chef appeared first on thedancingcucumber.com.