One of Italy’s excellence is conserva di pomodoro, handmade tomato sauce. What to do with it? Swide’s top 5 traditional recipes to inspire you.
Italian recipes With tomato sauce
August is the time for tomatoes harvesting in Italy, the moment in which they are at their prime, picked, and later transformed into the very traditional Italian conserva di pomodoro. Swide taught you how to make the perfect tomato sauce, an Italian traditional recipe that if well stored lasts up to a year in your pantry, but what to do with it? If you already gave our recipe a try or if you simply want to enjoy tomatoes in season, replicate at home these top 5 recipes, easy to make and representative of tomatoes’ versatility in cuisine. Better pizza or gnocchi? You pick… we would try them all!
Melanzane alla parmigiana/Eggplants Parmigiana
4 small eggplant, thinly sliced
700g jar conserva di pomodoro/tomato sauce
1 pound fresh mozzarella, sliced 1/8-inch thick
1 bunch fresh basil leaves, chopped
140g Parmigiano Reggiano cheese, grated
1/4 cup fresh bread crumbs, lightly toasted under broiler
salt and pepper
Preheat the oven to 450 degrees F.
Oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered for about 20 minutes. Serves 4.
2 cloves garlic, finely sliced
½ cup conserva di pomodoro/tomato sauce
Sprinkle on a Pizza dough (for full recipe please check Simply Recipes the listed ingredients and bake in oven for around 20 minutes at 220° C or until the crust is browned.
Pappa al pomodoro
1/2 cup good olive oil
2 cloves garlic
3 cups (1-inch) diced ciabatta cubes, crusts removed
2 (28-ounce) conserva di pomodoro/tomato sauce
4 cups chicken or vegetable stock, preferably homemade
1 cup chopped fresh basil leaves
Salt and pepper
Toast the bread in oven for 200° C. Once done, rub the garlic on the bread. Warm the tomato sauce and place in another skillet the bread’s slices, and pour the tomato sauce and the broth to cover, add salt and pepper and cook at low heat until broth reduces. Stir often. Once cooked, add basil leaves and serve.
600 gr beef, sliced
2 cloves garlic
400 ml conserva di pomodoro/tomato sauce
Extra virgin olive oil
Warm the olive oil and the garlic on low heat in a wide skillet. Add the tomato sauce, the oregano, salt and once warmed up a bit place the slices and add it to the sauce so that they are covered. Cover with a lid and cook for 5-6 minutes per side.
Gnocchi alla Sorrentina
100 gr Parmigiano Reggiano Cheese
1 Kg potatoes gnocchi
250 mozzarella cheese, diced
700 ml conserva di pomodoro/tomato sauce
Boil the gnocchi until they come back on the surface (it means they are ready). Season them adding the tomato sauce, the mozzarella and the Parmigiano Reggiano cheese and grill them until the Parmigiano browns and serve.
Tagged with: #ITALIAN FOOD
Swide will take you on a gustative journey of Italy’s regions through their typical dishes, one recipe at the thanks to La Cucina Italiana. This week we are headed to Tuscany, Central Italy, to teach you how to make pappa al pomodoro.
The origin of Piadina Romagnola, possibly one of the most characteristic Italian breads, told by possibly its biggest fan.