Tomato sauce for Pasta (with Commanderia)
Commanderia Tomato Sauce for Pasta Recipe from Cyprus
Introduction
Tomato sauce is a versatile and delicious addition to many dishes, especially pasta. This recipe for Tomato sauce for Pasta with Commanderia adds a unique twist with the addition of Commanderia, a sweet Cypriot dessert wine. The combination of tomatoes, onions, garlic, and herbs creates a rich and flavorful sauce that is sure to impress your guests.
History
The origins of tomato sauce can be traced back to Italy, where it is a staple in many traditional dishes. The addition of Commanderia to this recipe adds a Cypriot twist, bringing a touch of sweetness and complexity to the sauce.
Ingredients
How to prepare
- Slice the onions and optional garlic to your desired thickness. For a smooth sauce, finely chop them. For a chunkier sauce, cut them in half from root to stem and then slice them into rings. Fry them gently with a pinch of sugar in olive oil until they become translucent.
- Add either tomato puree or fresh, skinned tomatoes, or both if you prefer a stronger sauce. If using tomato puree, fry it first until you see it break (change color and emulsify). For fresh tomatoes, use twice the amount of onions. For tomato puree, use half the amount of onions.
- Continue frying gently until the oil and tomatoes blend together and the sauce thickens with a richer color.
- Next, add a large dash of Commanderia (usually half a wine glass for 2 medium-sized onions). Adjust the amount according to your taste preference. Adding Commanderia after the fresh tomatoes reduces sweetness and enhances the overall flavor. Season sparingly with mixed herbs, optional celery salt, and black pepper.
- If desired, add a stock cube (chicken or vegetable) dissolved in water. Alternatively, season with salt. If using salt, it is recommended to add it earlier when adding the tomatoes. Cook for an additional 10 minutes, or simmer all day if desired. If the sauce becomes too dry or starts sticking to the pan, simply add more water.
- The original recipe can be found at [http://www.windowoncyprus.com/recipes.htm] in the Recipe section of A Window on Cyprus. Permission to reproduce has been granted by the author.
Variations
- For a vegetarian version, omit the stock cube and use vegetable stock instead.
- Add cooked ground beef or Italian sausage for a heartier sauce.
- Stir in a handful of olives or capers for a briny twist.
Cooking Tips & Tricks
For a smoother sauce, finely chop the onions and garlic. For a chunkier sauce, slice them into rings.
- Fry the onions and garlic gently with a pinch of sugar to bring out their natural sweetness.
- Use fresh, skinned tomatoes for a brighter, fresher flavor, or tomato puree for a richer, more intense sauce.
- Adjust the amount of Commanderia to suit your taste preferences. Adding it after the fresh tomatoes reduces sweetness and enhances the overall flavor.
- Season the sauce with mixed herbs, celery salt, and black pepper for added depth of flavor.
Serving Suggestions
Serve this Tomato sauce for Pasta with Commanderia over your favorite pasta, such as spaghetti or penne. Garnish with fresh basil and grated Parmesan cheese for a delicious finishing touch.
Cooking Techniques
Simmer the sauce gently to allow the flavors to meld together and the sauce to thicken.
Ingredient Substitutions
If you don't have Commanderia, you can substitute with a sweet white wine or sherry.
Make Ahead Tips
This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Presentation Ideas
Serve the Tomato sauce for Pasta with Commanderia in a large serving bowl, garnished with fresh herbs and a drizzle of olive oil.
Pairing Recommendations
Pair this sauce with a glass of Commanderia or a light red wine, such as Pinot Noir.
Storage and Reheating Instructions
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information
Calories per serving
120 per serving
Carbohydrates
15g per serving
Fats
5g per serving
Proteins
2g per serving
Vitamins and minerals
This sauce is rich in vitamin C, vitamin A, and potassium.
Alergens
This recipe contains no common allergens.
Summary
This Tomato sauce for Pasta with Commanderia is a flavorful and nutritious addition to your meal. It is low in calories and fats, making it a healthy choice for those watching their weight.
Summary
- This Tomato sauce for Pasta with Commanderia is a delicious and unique twist on a classic recipe. The addition of Commanderia adds a touch of sweetness and complexity to the sauce, making it a perfect pairing for your favorite pasta dish. Enjoy!
How did I get this recipe?
I remember the joy I felt when I first stumbled upon this recipe for tomato sauce for pasta with Commanderia. It was many years ago, when I was just a young girl living in the small village of Limassol, Cyprus. My grandmother, who was known for her exceptional cooking skills, had passed down the recipe to my mother, and now it was my turn to learn the secret to making this delicious sauce.
I had always watched in awe as my grandmother effortlessly prepared meals that were full of flavor and tradition. She had a way of combining simple ingredients to create dishes that were nothing short of spectacular. And the tomato sauce for pasta with Commanderia was no exception.
One hot summer day, my grandmother invited me into her kitchen to teach me how to make the sauce. As we stood side by side at the stove, she began to explain the process to me in her gentle voice.
"First, we start with fresh tomatoes," she said, handing me a basket of ripe, red fruit. "These are the key to a flavorful sauce. We will need to peel and chop them before we can begin."
I watched as she expertly peeled the skin off the tomatoes and diced them into small pieces. She then added them to a pot with a splash of olive oil and began to sauté them until they were soft and fragrant.
Next, she poured in a generous amount of Commanderia, a sweet, fortified wine that was a staple in Cypriot cooking. The aroma that filled the kitchen was intoxicating, and I could hardly wait to taste the finished product.
As the sauce simmered on the stove, my grandmother added a sprinkle of dried oregano, a pinch of salt, and a dash of freshly ground black pepper. She stirred the mixture gently, allowing the flavors to meld together and create a rich, savory sauce.
After letting the sauce simmer for a while longer, my grandmother declared it ready to serve. She cooked a pot of pasta until it was al dente, then ladled the tomato sauce over the top, sprinkling it with a handful of freshly grated Parmesan cheese.
I took my first bite of the pasta, and my taste buds exploded with delight. The sauce was rich and tangy, with a hint of sweetness from the Commanderia. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a recipe that would become a family favorite for years to come.
From that day on, I made the tomato sauce for pasta with Commanderia whenever I wanted to impress my friends or family with a delicious meal. It became a signature dish of mine, and I was always happy to share the recipe with anyone who asked.
As the years went by, I continued to refine the recipe, adding my own touches and variations to make it truly my own. But no matter how many times I made it, the sauce always brought back memories of that hot summer day in my grandmother's kitchen, learning the secrets of Cypriot cooking from a woman who had mastered the art.
Now, as I pass the recipe down to my own children and grandchildren, I know that the tradition will live on for generations to come. And every time we gather around the table to enjoy a bowl of pasta with tomato sauce and Commanderia, I will be reminded of the love and joy that went into creating this delicious dish.
Categories
| Celery Salt Recipes | Cypriot Appetizers | Cypriot Recipes |