Fresh Plum Tomato Sauce Recipes

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

Steps:

• Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
• Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
• Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.

Steps:

• Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper.

Steps:

• Combine 4 cups tomatoes and next 6 ingredients in large stockpot. Stir over medium-high heat until tomatoes begin to release juice, about 5 minutes. Bring to boil; reduce heat and simmer until mixture is thickened, stirring frequently, about 20 minutes. Add remaining tomatoes; increase heat to high and bring to rolling boil, stirring occasionally. Reduce heat to medium; simmer until mixture is reduced to 11 cups, stirring frequently, about 30 minutes. Season with more salt and pepper, and with sugar to taste, if desired.
• Pour 1 tablespoon lemon juice into each of 6 hot clean 1-pint glass canning jars. Spoon sauce into jars, leaving 1/2-inch space at top. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 35 minutes. Cool jars completely. Store in cool dark place up to 1 year.

Steps:

• Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
• Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
• Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Steps:

• 1. Wash and score your tomatoes by making a slit across the bottom like an x.
• 2. Bring a large pot of salted water to boiling. Add the tomatoes to the boiling water for about 1-1/2 minutes.
• 3. Using a ladle, remove the tomatoes and place them in a strainer. Let cool.
• 4. The tomatoes will peel very easily.
• 5. Using a cutting board, dice all the tomatoes, keeping the juices.
• 6. In a large skillet, add olive oil and brown the garlic. Add your chopped onion and cook until tender.
• 7. Add your diced tomatoes along with the juice.
• 8. Add salt, pepper, pinch of sugar, crushed red pepper and oregano. Add the bunch of basil leaves. This gives the sauce a nice flavor and color.
• 9. Cook down tomatoes on medium heat, breaking some down. Continue cooking down until sauce thickens, about 45 minutes.
• 10. Add a drizzle of olive oil to the tomatoes.

Steps:

• Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
• Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.