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
4.82 from 11 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:




105 comments

  1. Pingback: Skinnytaste Dinner Plan (Week 85) – Agayalord

  2. I put this in the weight watcher calculator and it says 3 smart points. I wonder why!

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  3. Just bought the new cookbook. I love it. Are the ww smart points available somewhere for each recipe?
    Thank you!

  4. Hi was wondering if you knew how much sugar was in this? It looks great but I have to enter sugar for my nutrition calculator. 

    • I don’t think there is any sugar in this recipe. If there were it would be listed as an ingredient. She probably puts in the carrot to counteract the sometimes acidy tomatoes. At the same time it sneaks some veggies into the kids.😊

    • Sorry, I didn’t see in the end of the recipe Gina suggested a Tbs of sugar if the tomatoes had a bitter taste. She suggested 1/2 tsp of baking soda as a calorie free alternative. I find that the shredded carrot does the trick😊

  5. Pingback: Baked Chicken Parmesan – DarkGraves Family Favorites

  6. I just have to tell you that I adore this recipe. I have used it in so many other recipes it is crazy, however, it is wonderful on its own over some spaghetti squash! This time, I froze a few servings to have as a quick fix for me when my family wants something less WW SP friendly for dinner. THANK YOU!

  7. How could you cook this in the crockpot? For how long/high or low?

  8. great recipe, how do you freeze your sauce?

  9. i could drink this sauce! i have been a follower for a year or so… but the past few months i have been using your recipes on a regular basis. i have never been much of a cook but i have to say that i have improved. 🙂 i love the fact that they are lower cal/fat as well. thank u for inspiring me…

  10. addicted to your site!

  11. This is very tasty! I am not a huge fan of carrots and I couldn't quite get them soft even with a little extra simmering so I was thinking maybe next time I will shred them. Overall, very yummy. I am making this for the spinach manicotti (first try so wish me luck! haha) and I'm sure the homemade sauce will make all the difference! Thank you for all your posts and replies!

  12. Hey there, I tried this recipe today and it was really yummy. What a nice clean taste which I love in a pasta sauce. I have been following your site and have made a few recipes and plan to try many more. Keep up the great work and Happy Holidays 🙂

  13. Wow!! Have made this sauce for the Chicken parm., and also as a dip for the baked cheesesticks!! So delicious…your site has changed my eating and cooking for the better. Thank you so much for all of these wonderful recipies.

    Kasi

  14. Made this sauce, it was BLAND. I chopped and chopped and the sauce was too soupy. Had to reduce the liquid by 1/3 and then had to continue cooking it until it started looking like a sauze instead of soup.

  15. How long do you cook it in the crockpot for? And on what setting?

  16. Our family LOVED this recipe! I used fresh tomatoes from our garden. I'm seriously thinking about buying cases of tomatoes from the farmer's market so I can freeze a ton of this sauce to last all winter! The only thing I did differently was to let it cook for a few hours, which really helped it thicken up. YUM!

    • When You used fresh tomatoes did you measure out 28 oz.? Or how did you measure out your tomatoes? Thanks!!

  17. Just made this and it was excellent. I added the Tbsp of sugar to cut acidity, it added a nice sweetness overall.

  18. HI,
    I looked online and found that Tuttorosso is owned by Red Gold. We do not have Tuttorosso brand available here, but we do have Red-Gold tomatoes. Does anyone know if they have the same taste?
    Thanks,

  19. I made one batch of this sauce a few weeks ago, and we love it! I'm always forgetting to thaw things ahead of time, though, so I'd really like to can this sauce instead of freeze it. Do you have any recommendations for canning?

  20. Hi Gina, do we measure 1 cup of carrots before or after they are chopped? I know its a silly question!