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Filomena Sauce

I made this delicious sauce that I really kind of just threw together. So when thinking of what to name it, I thought why not honor my grandmother Filomena who really is the inspiration for my love of cooking, and cooking for others? I googled Filomena sauce and would you believe there was a similar type sauce with the same name? The only difference is theirs didn’t have prosciutto in it. Lately I am finding Passata at Lidl and I am buying tons of it. Passata is a type of tomato purée made from fresh, in-season tomatoes that's often used as a base for pasta sauces, soups, stews, and other dishes.


You will need:


2 cups cherry tomatoes sliced in half

4 slices chopped prosciutto ( roll up, slice longways down the middle then slice into pieces)

2 minced garlic cloves

Olive oil

1 minced shallot

1 cup Passatta or plain tomato sauce ( Tutteroso)

Sea salt

1 tsp red pepper flakes

Chopped basil and parsley


Coat bottom of pot with olive oil and heat. Add garlic and red pepper flakes. Once garlic is light brown, add proscuitto and cook for about 5 minutes. Add tomatoes and cook until they soften a bit. Add Passatta or sauce. Stir and cover, simmering for 30 minutes. Stir in herbs at end and simmer for another 5 minutes. Add in cooked, drained hot pasta and serve immediately.



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