Filetto di Pomodoro

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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 had to cook it! 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 on 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 jars them to use throughout the 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 had to cook it! 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 on 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 jars them to use throughout the 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 large batch so you can keep it on hand 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 had to cook it! 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 on 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 jars them to use throughout the year.
Print WW Personal Points
4.80 from 10 votes
Did you make this recipe?

Filetto di Pomodoro

91 Cals 0.5 Protein 15.5 Carbs 2 Fats
Total Time: 1 hr
Yield: 8 servings
CUISINE: Italian
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 had to cook it! 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 on 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 jars them to use throughout the year.

Ingredients

  • 2 28 oz cans imported crushed tomatoes (Tuttoroso)
  • 3 cloves garlic, smashed
  • 1 tbsp olive oil
  • 1/2 large onion finely chopped
  • 1 cup carrots, finely chopped
  • 1/2 cup fat free chicken stock
  • fresh basil

Instructions

  • Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
  • Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.
  • Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.

Nutrition

Serving: 1cup, Calories: 91kcal, Carbohydrates: 15.5g, Protein: 0.5g, Fat: 2g, Fiber: 3.5g
WW Points Plus: 2
Keywords: Freezer Meals, Gluten Free, low carb, Paleo, Whole 30 Recipes

 

 

Leave a Reply

Your email address will not be published.

Rate this Recipe:




103 comments

  1. if Julia makes it in the summer, when tomatoes are peak and plentiful, why does her recipe call for canned tomatoes????

    I was looking for a sauce recipe made with fresh plum seasonal tomatoes. Need to know how chunky to dice, how long to cook down etc etc. other tips… de-seed? de-skin? Yes canned is surely easier!!!

    Also, shouldn’t garlic go in after the onions are softened? I always give the onions a good head start.

    Love the baking soda tip.

  2. This sounds delicios. Can you please tell me what olive oil you use. I can’t wait to try it.Thank you

  3. Do you take the smashed garlic out of the sauce after cooking it or do you blend it in with an immersion blender or blender or food processor?

  4. Absolutely delicious! So easy to make. 

  5. This was fabulous!
    No sweetener necessary.
    I’ve tried other low~point, homemade sauces and 
    didn’t like any of them.
    I could eat this straight from the pan!
    Thank you for the delicious recipe. 

  6. Can you make this in the instant pot?

  7. This has to be the best sauce I have ever made. Its simple to made and has tons of flavor
    Thank you Gina for another great recipe

  8. Hi Gina! I’m about to make this sauce for the second time (it’s delicious!) but I realized I only have ‘fire-roasted’ crushed tomatoes in my pantry. Do you think that would change the flavor of the sauce in a negative way? 

  9. Hi Gina!!!    

    Is this recipe safe for canning? I like to make things in bulk and use as needed since I’m a single mom and it makes my grocery trips as sparse as possible.   

    Thank you!! 

  10. Helpful tip from my Sicilian mother – grate the carrots. That way you still get the added veggie and sweetness without the worry of their size and cooking them all the way through. She found this especially helpful for the picky eating kids and adults in our family. They don’t know it’s in there! 

  11. Pingback: QUICK BAKED CHICKEN PARMESAN – harbilirecipes