CLASSIC TOMATO SAUCE
I found this recipe on Cooking.com. Since finding RecipeZaar, this is my "go to" web site, so I'm posting here for safe keeping! I haven't tried this recipe yet, but will soon. Too many tomatoes and not enough time to can them all! Note **If you don't have fresh tomatoes use three 14-1/2 oz cans whole Italian-style tomatoes. *** Can also use oregano or parsley in place of basil. ****Serving size is based on 2 Tablespoons
Provided by kittycatmom
Categories < 30 Mins
Time 25m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- Peel, seed, and finely chop the fresh plum tomatoes, if using.
- In a large saucepan or Dutch oven, heat olive oil or cooking oil over medium heat.
- Add fresh or undrained canned tomatoes, garlic, salt (omit if using canned
- tomatoes), sugar, and pepper. Bring to boiling; reduce heat.
- Simmer, uncovered, for about 20 minutes, or to desired consistency.
- Place about half of the sauce in a food processor bowl or blender container; process or blend till smooth. Return blended tomato mixture to saucepan. Stir in basil, oregano, or parsley. Cook for 5 minutes more.
Nutrition Facts : Calories 18.4, Fat 1, SaturatedFat 0.1, Sodium 39.2, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 0.5
CLASSIC TOMATO BASIL SAUCE
Provided by Kelsey Nixon
Time 1h15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Cut an X in the bottom of each tomato and blanch in a large pot of boiling water for 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. Cook garlic in oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add tomatoes, red pepper flakes, season with salt and pepper and add fresh basil. Cover and simmer for 1 hour, stirring occasionally.
CLASSIC TOMATO SAUCE
Since everyone has his or her version of this sauce, we spent a lot of time getting this one right. No surprise, the best results came from using the best ingredients. When it comes to tomato sauce, using poor quality canned tomatoes can leave an acidic or tinny taste in your mouth. So while it is a bit more expensive, we like to use Pomi brand chopped tomatoes (you know, the ones that come in a box). The sauce starts with a careful "sweating" of onions (cooking them slowly, until translucent but not brown, to extract as much flavor as possible), and the flavor continues to build from a nice, long, low-heat simmering after the tomatoes are added.
Provided by Daniel Holzman
Yield Makes 7 cups
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
- Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
AUTHENTIC ITALIAN TOMATO SAUCE
This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!
Provided by InMemoryofBrats
Categories Sauces
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, sauté onion and garlic in olive oil.
- Empty plum tomatoes into large bowl and squash with your hands.
- Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ITALIAN TOMATO SAUCE
Perfect for bolognese, pasta bakes and pizza sauce
Provided by phuddy48
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the Olive oil in a Large frying pan/Skillet until very hot.
- Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.
- Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.
- Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
- Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.
CLASSIC TOMATO SAUCE
Serve this tomato sauce recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook" with Classic Beef Meatballs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 7 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, bay leaf, oregano, garlic, and salt. Cook, stirring often, until onion is soft and translucent, about 10 minutes. Add tomato paste and continue cooking 5 minutes more.
- Add tomatoes and cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer for 1 hour, stirring every 5 minutes or so to prevent burning. Season with salt, if desired. Remove bay leaf before serving.
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- Add Olive Oil and Onions. Use a wide skillet or a wide-bottomed pot. Start with plenty of olive oil and add diced onion. Sauté until translucent and very soft.
- Season. Season the onions with salt so they release their liquids. This will help to bring out the natural sweetness of the onions. Take your time with this — it’s the first step in layering good flavor.
- Crush Tomatoes. Open a can of whole, peeled tomatoes and crush them with clean hands. The pros like to use San Marzano tomatoes for the best flavor.
- Add the Tomatoes and Simmer. Add the tomatoes to the garlic and onions. Taste and season. Simmer for about 20 minutes until the flavors come together.
- Add Flavor and Spice. We're making a basic tomato sauce here. If you want to mix it up, try adding chili flakes, capers or olives while it simmers.
- Enjoy! And those are the basics for homemade tomato sauce. If you like a smoother sauce, just purée in a blender when you're done cooking. Use it with pasta or as an ingredient in stews like cacciatore.
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#30-minutes-or-less #time-to-make #preparation #for-large-groups #number-of-servings
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