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7 traditional tomato sauces for lovers of Italian cuisine

22 mayo, 2021

The gastronomy of Italy is one of the richest and most popular in the world, and its star product is undoubtedly pasta. We can enjoy a multitude of dishes with different varieties thanks to the typical recipes of each region of the country. If you are a true pasta lover you cannot miss these traditional tomato sauce recipes, essential to taste the authentic flavors of Italian cuisine. Do you dare to prepare them at home?

The Mediterranean diet is very present in the gastronomy of Italy, and that is why the tomato has a great role in many of its dishes. Pasta recipes, whether short, long, stuffed or baked, cannot be separated from their corresponding sauce, as it is an essential part of your kitchen. The secret of success is to use top quality ingredients, because only with a good product like Kumato® tomatoes will we ensure maximum flavor.

Quick Baked Kumato® Tomato Sauce

  • Ingredients: 12 Kumato® tomatoes, 60 ml of extra virgin olive oil, 3-4 cloves of garlic, a pinch of salt and black pepper.

  • Elaboration: We start by preheating the oven to 200ºC and greasing a tray. We wash the Kumato®, cut them in half and peel the garlic cloves. We remove the seeds from the tomatoes and squeeze the juice, reserving it. Place the tomatoes face down on the tray, add the garlic cloves and roast for about 15-20 minutes, stirring from time to time so that they do not stick. Let it cool for about 10 minutes and remove the skin. Blend the tomatoes, garlic, the juices from the tray and the reserved juice with a blender. Add salt and pepper to taste and add some fresh herbs if you wish.

Tomato sauce for tortellini

  • Ingredients: 1 tablespoon of extra virgin olive oil, 290 g of bacon, 2 medium onions, 2 tablespoons of minced garlic, 1250 g of Kumato® tomatoes, 3 tablespoons of tomato puree, 2 tablespoons of chopped fresh parsley, 2 tablespoons of oregano or chopped fresh basil, salt, black pepper, about 500 g of stuffed tortellini, 125 ml of grated Parmesan cheese.

  • Elaboration: Cut the bacon into cubes and chop the onions well. Peel the Kumato® tomatoes, remove the pulp and chop them. Heat the olive oil in a large frying pan over medium-high heat and fry the bacon for about 3 minutes. Add the chopped onion and cook until caramelized. Add the minced garlic and fry for a couple more minutes. Add the tomatoes, the tomato puree and mix well. Let cook for about 15-25 minutes, stirring from time to time, until the tomatoes have lost their shape and we have a thick sauce. Season with salt and pepper and add the fresh herbs. We prepare the tortellini separately following the instructions on the package and divide it into pasta dishes with a portion of sauce. Garnish with the cheese and a touch of chopped herbs.

Arrabbiata sauce

Arrabbiata sauces
  • Ingredients: 400 g of Kumato® tomatoes, 2 cloves of garlic, 3 tablespoons of extra virgin olive oil, 3 chillies or cayenne, 2 tablespoons of fresh parsley, 100 g of grated pecorino or parmesan cheese, a pinch of salt.

  • Elaboration: We start by peeling the Kumato® tomatoes. To do this, we make a cross-shaped cut at the base, blanch them in boiling water for about 10 seconds, remove and let cool in very cold water with ice. Next we peel them and cut them into cubes. Heat the olive oil in a pan and add the minced garlic and the finely chopped chilli or cayenne. Cook over medium heat until golden brown, add the tomatoes and mix well. Add a little salt and cook for about 20 minutes, until the sauce thickens. Add the chopped parsley, serve with our favorite pasta and grated cheese to taste.

Salsa alla norma

Salsa alla Norma
  • Ingredients: 2 aubergines, 3 whole garlic cloves, 500 g of Kumato® tomatoes, 100 g of ricotta cheese, 1 tablespoon of fresh basil, 4 tablespoons of extra virgin olive oil, black pepper and salt.

  • Elaboration: Cut the aubergines into 2-3 mm thick slices and fry them in olive oil over medium heat, until they are golden brown. Remove and let the oil drain on kitchen paper. We prepare the tomatoes, we make a cross-shaped cut and blanch them in boiling water for about 10 seconds, letting them cool in ice water. We peel them, remove the seeds and chop well. Heat a background of olive oil in a frying pan and brown the whole garlic. Remove and add the tomatoes, a little basil and season. Let it reduce to a simmer for at least half an hour. At the end of cooking, add the aubergines, ricotta cheese and fresh basil to taste.

Amatriciana sauce

Amatriciana Sauce
  • Ingredients: 1 onion, 100 g of pork dewlap, 1 tablespoon of lard, 1 kg of Kumato® tomatoes, black pepper, salt, 100 g of grated Pecorino or Parmesan cheese.

  • Elaboration: We peel the Kumato® tomatoes with the prior blanching technique. We make a cross-shaped cut at the base, soak them for a few seconds in boiling water and cool them in a container with ice water. We remove the skin and the seeds and chop them. We also chop the onion and the pork dewlap and brown them in a pan with the lard. Add the tomatoes, add a pinch of salt and plenty of black pepper. Cook over high heat for about 20 minutes, stirring from time to time, until the tomato is undone and the sauce is thick. Add the grated cheese before serving over long pasta.

Puttanesca sauce

Puttanesca sauce
  • Ingredients: 500 g of Kumato® tomatoes, 1 chilli, 1 clove of garlic, 6 tablespoons of extra virgin olive oil, 100 g of anchovies, 100 g of pitted black olives, 50 g of capers, 1 tablespoon of tomato concentrate.

  • Elaboration: We start by heating the olive oil in a wide frying pan and add the minced chilli and garlic clove. Add the chopped anchovies, stirring well until they begin to unravel. Chop the tomatoes, remove the seeds and add them to the pan, along with the tomato paste. Bring to a boil, cover and cook for about 15 minutes. Meanwhile, we chop the olives into large pieces and rinse the capers so that they are not too salty. Add them to the sauce, lower the heat and cook slowly for another 30 minutes, until it thickens.

Bolognese sauce

Bolognese sauce
  • Ingredients: 250 g of minced pork, 100 g of bacon, 3 tablespoons of extra virgin olive oil, 1 spring onion, 1 small carrot, 1 stalk of celery, 1 clove of garlic, 1 clove, 1 pinch of cinnamon, 1 pinch of nutmeg, 2 fresh sage leaves, 1 branch of fresh rosemary, 1 glass of white wine, 400 g of Kumato® tomatoes, 75 g of butter, salt and pepper.

  • Elaboration: We peel the tomatoes, boiling them with a cross-shaped cut for 10 seconds and cooling them in ice water. We remove the seeds and chop them. Finely chop the chives, carrots, celery and garlic. Heat the oil in a saucepan and brown the meat with the chopped bacon. When it takes color, we add the vegetables, spices and fresh herbs. We add a splash of wine and salt and pepper. Let it cook for 15 minutes, add the tomatoes, the butter and the rest of the wine. We lower the heat, cover and let it cook slowly for at least an hour, stirring from time to time.

Go ahead and prepare your own sauces with tomato tomatoes Kumato® to get pasta dishes with all the flavor of Italy. With these basic tomato sauce recipes You can accompany all your favorite pastas and enjoy authentic Italian cuisine at home. What is your favorite tomato sauce?

Cooking with Kumato®