FRESH PLUM TOMATO SAUCE
Steps:
- Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside. Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes. Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using. Read more at: http://www.foodnetwork.com/recipes/fresh-plum-tomato-sauce-recipe.html?oc=linkback
ITALIAN PLUM TOMATO SAUCE
This is a delicious Italian Plum Tomato Sauce. Serve it over your favorite pasta, or like my husband, he eats it just by itself.
Provided by Gia Peterkin Trower
Categories Other Sauces
Time 2h
Number Of Ingredients 9
Steps:
- 1. Wash and score your tomatoes by making a slit across the bottom like an x.
- 2. Bring a large pot of salted water to boiling. Add the tomatoes to the boiling water for about 1-1/2 minutes.
- 3. Using a ladle, remove the tomatoes and place them in a strainer. Let cool.
- 4. The tomatoes will peel very easily.
- 5. Using a cutting board, dice all the tomatoes, keeping the juices.
- 6. In a large skillet, add olive oil and brown the garlic. Add your chopped onion and cook until tender.
- 7. Add your diced tomatoes along with the juice.
- 8. Add salt, pepper, pinch of sugar, crushed red pepper and oregano. Add the bunch of basil leaves. This gives the sauce a nice flavor and color.
- 9. Cook down tomatoes on medium heat, breaking some down. Continue cooking down until sauce thickens, about 45 minutes.
- 10. Add a drizzle of olive oil to the tomatoes.
PLUM TOMATO SAUCE
Homemade plum tomato sauce using canned tomatoes.
Provided by scordo.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a medium pot over medium heat for 4 to 5 minutes. Add olive oil, onion, and garlic and season with salt and pepper. Saute until translucent, 5 to 7 minutes. Stir in crushed tomatoes.
- Bring mixture to a boil; reduce heat to low and let simmer. Add sugar, oregano, 1 teaspoon pepper, and 1 teaspoon kosher salt; mix well. Let simmer, uncovered, until desired consistency is reached, 35 to 45 minutes, stirring every 15 minutes.
- Place a food mill on top of a large bowl. Transfer mixture to the food mill and process, working in batches if needed.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 21.1 g, Fat 7.4 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 1081.4 mg, Sugar 12 g
ROASTED PLUM TOMATO SAUCE
Provided by Food Network
Time 40m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper.
FRESH PLUM TOMATO SAUCE
This is the closest recipe I've found to the deliciously simple tomato sauces I've tried in Italy. Since in the States our tomatoes aren't sweetened by rich, volcanic soil, a little bit of sugar helps make the sauce more vibrant.
Provided by rachas6
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
- Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.
Nutrition Facts : Calories 117 calories, Carbohydrate 17 g, Fat 5.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 1569.6 mg, Sugar 11.2 g
QUICK FRESH TOMATO SAUCE
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
Provided by David Tanis
Categories sauces and gravies
Time 30m
Yield About 2 1/2 cups
Number Of Ingredients 7
Steps:
- Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
- Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
- Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 12 grams
FRESH GARDEN TOMATO SAUCE
I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
- Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
- Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
- Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g
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