TEN MINUTE TOMATO SAUCE
Provided by Alex Guarnaschelli
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- My mother used to make this sauce and throw browned pork chops in for a few minutes and serve them swimming in the sauce. I love, as well, to add a steak or two for extra fun!
- In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic slices and season with salt and pepper, to taste. Cook for about 2 minutes then add the fresh tomato, sugar and oregano. Stir to blend and add the canned tomatoes. Cook for an additional few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves.
- After the sauce has finished cooking, cook the steaks using your preferred method. Add the steaks to the hot sauce and allow it to sit for at least 10 minutes before serving.
20 MINUTE TOMATO SAUCE
Although delicious alone over pasta, you can easily change this sauce by adding ground beef, sausage, or meatballs. Keep the ingredients in your pantry and you always have a quick meal on hand. Makes: 4 cups Prep Time: 10 minutes Cook Time: 20 minutes Ready In: 30 minutes Servings:
Provided by cookin mama
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan. Bring to a boil, stirring occasionally.
- Reduce heat and continue to stir occasionally until sauce is thickened, about 20 minutes.
- Remove bay leaf and serve hot over pasta with additional grated cheese, if desired.
Nutrition Facts : Calories 99.5, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.5, Sodium 724.6, Carbohydrate 18.8, Fiber 4.4, Sugar 6.5, Protein 4.6
SUNDAY STASH MARINARA SAUCE
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Provided by Anya Hoffman
Categories Sauce Garlic Onion Oregano Tomato Small Plates Kid-Friendly Sunday Stash
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
- Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
- Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.
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