Fast Fresh Tomato Sauce Recipes

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
• Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
• When cooled refrigerate for up to 3 days.
• Use sauce as desired.

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
• Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
• Stir balsamic vinegar into the sauce.

Steps:

• In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

Steps:

• In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.
• Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.

Steps:

• Put the olive oil in a 10- or 12-inch skillet over medium-high heat. Add the garlic and, when the slices have colored slightly, after about 2 minutes, the tomatoes, along with some salt and pepper.
• Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes. Use immediately or cover and refrigerate for up to several days (reheat before serving).
• A terrific sauce for grilled fish, just shockingly good. In step 2, combine about 1/2 cup of the cooked tomato liquid in a bowl with 1/4 cup miso and 1 tablespoon rice vinegar and whisk to blend. Stir back into the sauce just before serving.