CHUNKY VEGETABLE SAUCE
Steps:
- Finely chop 4 shallots, 1 carrot and 1 celery stalk. Saute in a skillet over medium heat with 2 tablespoons butter and 2 thyme sprigs, about 6 minutes. Add 1/3 cup white wine and boil until evaporated, then add 4 cups Perfect Marinara Sauce (see Cook's Note) and cook 3 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Toss with pappardelle.
- Photograph Kang Kim
CANNED CHUNKY TOMATO AND VEGETABLE SAUCE
I wanted a thick tomato sauce with lots of summer vegetables but without jalapenos or hot spices. I needed something with simple flavours for a pasta sauce or as a base for other dishes. Since I didn't find one, I made up my own and here it is.Note that in my method you don't process the jars after filling so it is relatively quick to do.
Provided by joanna_giselle
Categories Sauces
Time 2h10m
Yield 9 370 ml jars
Number Of Ingredients 10
Steps:
- Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
- Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
- Peel and chop the onion and peel and mince the garlic.
- Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
- Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
- Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
- When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
- Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
- Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
- Repeat until all the jars are filled.
- When the jars have cooled turn the right way up and store.
- This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
- Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.
Nutrition Facts : Calories 84.1, Fat 0.9, SaturatedFat 0.2, Sodium 1575, Carbohydrate 18.4, Fiber 5.8, Sugar 11.7, Protein 4.3
CHUNKY TOMATO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.
VEGETABLE SAUCE
Make and share this Vegetable Sauce recipe from Food.com.
Provided by yewoinfamilycooking
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Clean, rinse and chop the vegetables.
- In a big cooking pan, mix all ingredients together except salt and black.
- Cook it for 15 minutes.
- Add black pepper and salt to taste; cook for five minutes; remove from heat.
- P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.
Nutrition Facts : Calories 163.8, Fat 10.7, SaturatedFat 1.5, Sodium 368.2, Carbohydrate 16.9, Fiber 4.5, Sugar 9.2, Protein 2.8
CHUNKY PASTA SAUCE
Your kitchen will smell heavenly when it's time to dish up this hearty meal. With beef, pork and lots of veggies over pasta, this dish has it all. Add the extra 1/2 cup water if you want your sauce a bit thinner. -Christy Hinrichs of Parkville, Missouri
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.
Nutrition Facts : Fat 12 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 621 mg sodium, Carbohydrate 52 g carbohydrate, Fiber 7 g fiber, Protein 24 g protein.
CHUNKY VEGETABLE SPAGHETTI
You can have a veggie-packed, homemade spaghetti dinner on your table in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and drain spaghetti as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.
Nutrition Facts : Calories 470, Carbohydrate 84 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 12 g, TransFat 0 g
RIGATONI WITH CHUNKY VEGETABLE SAUCE
Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.
Nutrition Facts : Calories 390 g, Fat 6 g, Fiber 5 g, Protein 14 g
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- In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
- Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
- Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.
THE BEST CHUNKY VEGETABLE MARINARA SAUCE
From fitfoodienutter.com
5/5 (7)Total Time 1 hrCategory Dinner, Lunch, Side DishCalories 146 per serving
- In a frying pan, heat up the olive oil until sizzling. Sautee onion and garlic over medium heat for a couple of minutes until slightly softened and translucent.
- Add carrots, courgette, leek, bell pepper, mushrooms into the pan and sautee for a further 5-7 minutes until the vegetables have slightly softened.
- Stir in tomato puree, smoked paprika, chilli flakes (if using), tinned tomatoes, vegetable stock, fresh basil and bring to a gentle boil. Cover with a lid and simmer for 30-40 mins until the sauce is reduced to the desired consistency. If the sauce is too thick, add water as needed. Taste the sauce at this stage & season with salt & pepper. If the sauce is a little too acidic, add coconut sugar to reduce the acidity.
- Using a hand blender or a food processor, blitz or pulse the sauce for a few seconds depending on how chunky or smooth you prefer it. When the sauce is at room temperature, transfer into Tupperware. Store in the fridge for up to 5 days or freeze for up to 4 months. If freezing, you might want to divide the sauce into separate individual serving portion sizes.
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