Summer Tomato Sauce Recipes

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SUMMER FRESH TOMATO SAUCE

This sauce is wonderful to make with your garden-fresh tomatoes. You do not have to cook it! Serve it 1 pound of fettuccine or over your favorite type of pasta! Prep time does not include the several hours you let the sauce sit at room temperature.

Provided by CookingONTheSide

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12



Summer Fresh Tomato Sauce image

Steps:

  • In a bowl, combine peeled, cubed tomatoes, softened butter, and olive oil, and red wine vinegar. Add mozzarella cheese to the mixture.
  • Crush garlic clove and add to mixture.
  • Add dried oregano, parsley and basil.
  • Add salt and pepper to taste.
  • Place sauce in a plastic container with a tight lid and shake vigorously.
  • Let it sit at room temperature for several hours.
  • Serve over a pound of pasta and top with Romano cheese, if desired.

Nutrition Facts : Calories 187.5, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 108.7, Carbohydrate 5.6, Fiber 1.7, Sugar 3.6, Protein 1.4

6 large tomatoes, cubed, peeled and garden fresh (run under warm water and then peel)
1/2 cup butter, softened
4 tablespoons olive oil (very good quality)
red wine vinegar, dash
1/2 ball fresh mozzarella cheese, cubed
1 garlic clove, crushed
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1/2 cup fresh basil, chopped
salt, to taste
pepper, to taste
freshly grated romano cheese (optional)

SUMMER TOMATO SAUCE

Nothing is easier on a hot summer day than this recipe. Only fresh tomatoes, please. It's a hit with everyone who has had it!!! Cook time includes 2 hours to marinate.

Provided by Pat McCardle

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9



Summer Tomato Sauce image

Steps:

  • Combine all the ingredients, except the pasta.
  • Marinate for at least 2 hours.
  • The longer, the better.
  • Marinate at room temperature.
  • Cook the pasta in salted water until"al dente".
  • Drain thouroughly& transfer to a bowl.
  • Add the sauce and toss.
  • Adjust your seasonings to taste and serve with extra parmesan cheese.
  • You may use spaghetti, zitis, shells or rotini.

2 lbs ripe tomatoes, peeled & diced
6 tablespoons olive oil
1 teaspoon dried oregano
1 tablespoon dried parsley (optional)
1 tablespoon dried basil
1 garlic clove, peeled & minced
3 tablespoons grated parmesan cheese, plus more for the table
salt & pepper
1 lb good quality pasta

PENNE WITH SUMMER TOMATO SAUCE WITH FRESH MOZZARELLA AND BASIL

Provided by Bobby Flay

Categories     main-dish

Time 20m

Number Of Ingredients 9



Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil image

Steps:

  • In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.

4 ripe tomatoes, seeded and diced
4 cloves garlic, finely sliced
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1/4 cup basil chiffonade
Salt
1 pound penne, cooked al dente
1/2 pound fresh mozzarella, cubed

PENNE WITH SUMMER TOMATO SAUCE WITH FRESH MOZZARELLA AND BASIL

Provided by Bobby Flay

Categories     side-dish

Number Of Ingredients 9



Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil image

Steps:

  • In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.

4 ripe tomatoes, seeded and diced
4 cloves garlic, finely sliced
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1/4 cup basil chiffonade
Salt
1 pound penne, cooked al dente
1/2 pound fresh mozzarella, cubed

HOMEMADE TOMATO SAUCE

This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.

Provided by MOLSON7

Categories     Tomato Pasta Sauce

Time 4h40m

Yield 6

Number Of Ingredients 13



Homemade Tomato Sauce image

Steps:

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

Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g

10 ripe tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
¼ cup Burgundy wine
¼ cup chopped fresh basil
¼ teaspoon Italian seasoning
2 stalks celery
1 bay leaf
2 tablespoons tomato paste

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