Homemade Tomato Basil Pasta Sauce Recipes

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Steps:

• use half the oil and gently fry garlic do not let it brown.
• add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes.
• bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced.
• If using fresh basil roughly chop and add now.
• Serve with pasta with grated parmasan cheese and freshly ground black pepper.
• Variations - button mushrooms, black olives can be added.

Steps:

• Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
• Add the minced garlic and cook for 2-3 more minutes.
• Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
• Stir in the tomatoes, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.

Steps:

• Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired.

Steps:

• Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat dressing in medium skillet on medium heat. Add garlic; cook and stir 2 min. Add tomatoes and basil; stir. Simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
• Drain spaghetti. Serve topped with tomato-basil sauce.

Steps:

• Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
• Add the minced garlic and cook for 2-3 more minutes.
• Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
• Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.

Steps:

• In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
• Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
• Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Steps:

• Dice all veg, press garlic and saute in stock pot with olive oil until slightly softened. Add diced tomatoes and tomato sauce along with sugar, salt, pepper, hot pepper flakes, parsley, and celery salt. (if you're using dried basil add it along with the other herbs) If you're using fresh basil, reserve 8 basil leaves to add at the end of cooking. Cook for 1 hour on medium heat. Keep an eye on the sauce and stir frequently. After the hour simmering add tomato paste and adjust salt and pepper to your taste. Cook for an additional 30 minutes on low.
• I choose to blend my sauce. I use an immersion blender directly in the pot and puree the sauce lightly. I then add the remaining basil leaves to the pot. When I serve this sauce on pasta, I drizzle Extra Virgin Olive Oil over the top. If you add the cream, add it right before you serve.
• This sauce lends well to Tomato Basil Soup. Add 2 Cups of the prepared sauce to 4 Cups Veggie or Chicken Stock, simmering until it's steaming hot.

Steps:

• Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
• Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

Steps:

• Cook pasta according to package directions; keep warm.
• Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender.
• Add remaining sauce ingredients.
• Bring to a boil; reduce heat to low.
• Simmer, uncovered, 10 minutes, stirring occasionally.
• Place beef steaks on grid over medium, ash-covered coals.
• Grill steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top loin steaks) for medium rare to medium doneness, turning once. Season with salt and pepper.
• Trim fat from steaks.
• (Cut top loin steaks crosswise in half.) Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks with pasta.

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.