Tomato Pesto Cocktail Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
• Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
• Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

Steps:

• Tip: If you don't want to invest in an entire bottle of cognac, you can purchase small "sample" sized bottles of it at the liquor store. I was able to find 50 milliliter (approximately 1/4 cup) bottles of V.S. Hennessey cognac-among other offerings: white rum, whiskey, etc. -fyi.
• In a small skillet, heat the olive oil over medium heat.
• Add the onion and gently sautè until light golden brown and slightly caramelized; approximately 10 minutes. DO NOT cook over too high of heat! Reduce heat if necessary.
• The objective is to caramelize the onions, not burn them.
• Increase heat to medium; add the diced tomatoes, salt and pepper.
• Continue cooking until the mixture has softened and all liquid released by the tomatoes has evaporated. The mixture should be thickened after about 15-20 minutes of cooking.
• Scrape the tomato mixture into a mixing bowl and set aside to cool.
• Stir in the mayonnaise, pesto and cognac. Taste and adjust seasonings if necessary.
• Chill until ready to serve. Yield is estimated.

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Steps:

• Mix together all the ingredients in a small bowl until well blended. Taste and add more lemon juice or hot sauce as needed. Cocktail sauce will keep in the refrigerator in a covered container for at least 2 weeks.

Steps:

• Preheat the oven to 450 degrees. Place the tomatoes on a baking sheet skin side down. Roast until the tomatoes become soft and fragrant, about 20 minutes. Let stand until cool enough to handle; then chop coarsely.
• Heat 2 teaspoons of the olive oil in a large pot over medium-high heat. Add 1 clove of the garlic and the onion and cook, stirring often, until softened, about 5 minutes. Add the tomatoes with all of their liquid. Reduce heat and simmer for 30 minutes. Stir in the red-pepper flakes, salt and pepper. Taste and add more salt if needed.
• Meanwhile, bring a small pot of water to the boil. Add the basil leaves and blanch for 5 seconds. Drain and rinse under cold running water. Drain well. Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water. Blend until pureed, stopping several times to scrape down the sides of the jar.
• Just before serving, spoon the pesto on top of the tomato sauce and swirl it in to create a marbled effect. Serve over cooked pasta.