Mrs Ss Tomato Sauce Recipes

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

Steps:

• Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
• Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.

Steps:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

Steps:

• In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
• In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
• In a small bowl, soak the bread crumbs in the milk until softened.
• In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
• Use about 2 cups of sauce for each pound of pasta.