All Purpose Tomato Sauce Base Recipes

Steps:

• In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.

Steps:

• Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
• Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
• Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.

Steps:

• Scoop out the seeds from the pumpkin, and slice. Cook lightly in the microwave until soft. Cool.
• Roughly slice the peppers, onions and garlic. Lightly cook in a large dutch oven, until soft.
• Blend the tomatoes in a blender or food processor, then add cubes of zucchini and pumpkin, a bit at a time.
• Add the blended ingredients to the cooked peppers and onion.
• Cook down until the sauce for several hours until desired consistency.
• Cool, then freeze in plastic tubs or ziploc bags.

Steps:

• Heat oil in a pot over medium-high. When it shimmers, add onion; season with 1 tablespoon salt. Cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes (if onion colors too quickly, reduce heat to medium). Stir in garlic and red-pepper flakes; cook until fragrant, about 30 seconds.
• Add puréed tomatoes and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened slightly and reduced to 6 cups, 20 to 25 minutes. Remove from heat and stir in butter until melted and sauce is uniform in color. If not using it immediately, let the sauce cool to room temperature, then refrigerate it in an airtight container for up to five days, or freeze for up to three months.

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.