Saritas Multi Purpose 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:

• On medium high, melt butter in small sauce pan. Add the onions, bell pepper and tomato. Let veggies saute in butter for about 2-3 minutes.
• Add Tomato sauce, ketchup and water. Stir and add the cumin. Add salt to taste, add cilantro and let simmer for about 5-7 minutes or until the sauce has thickened enough to cover the back of a metal spoon when dipped in the sauce.
• Serve on top of cabbage salads or on the side as a dipping sauce.

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:

• Chop or grind all ingredients together, then blend in portions until smooth. Press through a strainer to remove any pulp.
• In a very large kettle (12 quart or larger) bring mixture to a boil over medium heat. Boil gently, uncovered for about 5 hours. Stir often to prevent scorching.
• Mixture should be thick enough to mound on a spoon.
• Ladle onto 5 "Fruit Roll" sheets and dry at 140º until crisp, 8 to 10 hours. Powder in a blender.
• Add different amounts of water to your powder mixture to make:.
• Tomato Paste - 1 teaspoon powder and 1 teaspoon water.
• Tomato Sauce - 1 teaspoon powder and 3 teaspoons water.
• Tomato Soup - 1 teaspoon powder and 2 teaspoons cream.
• Tomato Juice - 1 teaspoon powder and 1/2 cup water or more.
• Adjust amount of water to taste for soup and juice.

Steps:

• Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat.
• Stir frequently until onion is softened, about 4 minutes.
• Stir in vinegar and simmer over moderately low heat about 1 minute.
• Add tomatoes with juice and brown sugar.
• Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes.
• Cool slightly.
• Puree sauce in blender or food processor until smooth.
• Be careful when blending hot liquids.
• Serve at room temp or slightly warmer.

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:

• Saute onions med heat until quite brown.
• add garlic and cook only a little.
• add tomato juice and sugar and cook 15-20mins.
• Add vinegar and seasoning and cook 2 -3 minutes.

Steps:

• Sautee the garlic in olive oil until it starts to sizzle, about 1 minute.
• Add the tomatoes, cover, bring to a boil, add salt.
• Reduce to a simmer, let cook for 20-25 minutes.
• Add a handful of fresh basil (or substitute parsley), to taste.
• Enjoy!