Filetto di Pomodoro

Last night I had the pleasure of having my friend Julia over to show me some of her delicious recipes. Julia is an amazing Italian cook. She can make leather taste good if she has to cook! Her secret is simple, she cooks with only quality ingredients like Pecorino Romano, good extra virgin olive oil and fresh herbs are all subtle differences that make food go from good to great. She always has at hand a can of her own homemade filetto di pomodoro sauce she makes from scratch in the summer when tomatoes are at their peak and jar them to use all year.

Last night I had the pleasure of having my friend Julia over to show me some of her delicious recipes. Julia is an amazing Italian cook. She can make leather taste good if she has to cook! Her secret is simple, she cooks with only quality ingredients like Pecorino Romano, good extra virgin olive oil and fresh herbs are all subtle differences that make food go from good to great. She always has at hand a can of her own homemade filetto di pomodoro sauce she makes from scratch in the summer when tomatoes are at their peak and jar them to use all year. She said she always has a jar in the fridge to incorporate into her weekly recipes. When not using fresh tomatoes, she uses Tuttoroso imported canned tomatoes. Here is her simple pomodoro sauce recipe from canned tomatoes. Make a big batch so you can keep it ready for recipes throughout the week.

Last night I had the pleasure of having my friend Julia over to show me some of her delicious recipes. Julia is an amazing Italian cook. She can make leather taste good if she has to cook! Her secret is simple, she cooks with only quality ingredients like Pecorino Romano, good extra virgin olive oil and fresh herbs are all subtle differences that make food go from good to great. She always has at hand a can of her own homemade filetto di pomodoro sauce she makes from scratch in the summer when tomatoes are at their peak and jar them to use all year.

  • 2 28 oz cans imported crushed tomatoes (Tuttoroso)
  • 3 cloves of garlic, crushed
  • 1 tablespoon olive oil
  • 1/2 large onion finely chopped
  • 1 cup carrots, finely chopped
  • 1/2 cup fat-free chicken stock
  • fresh basil
  • Saute garlic in oil, add onion and carrots and saute on medium-low for approx. 2-3 minutes until soft. Add tomatoes and chicken broth and simmer for 45 minutes on low.

  • Add fresh basil for the last 10 minutes (herbs become bitter if cooked more than 20 minutes). Julia always adds herbs in the sauce near the end.

  • Taste for the acidity, if the sauce is a bit tangy (sour), then add 1 tablespoon sugar. For a calorie-free way to cut the acidity in the sauce, add 1/2 teaspoon baking soda.

Serving: 1 cup, Calories: 91 kcal, Carbohydrates: 15.5 g, Protein: 0.5 g, Fat: 2 g, Fiber: 3.5 g

Blue Smart Points: 1

Green smart points: 1

Purple Smart Points: 1

Points +: 2

Keywords: Freezer Meals, Gluten Free, Low Carbohydrate, Paleo, Whole 30 Recipes

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