Garlic Tomato Sauce Recipes

Steps:

• In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
• Stir in the tomato paste and cook for 3 minutes.
• Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
• Mash the roasted garlic cloves.
• Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
• For a smooth sauce use in immersion blender.

Steps:

• Add olive oil, minced garlic cloves, and chili flakes to a cold frying pan.
• Heat to medium/high. Do NOT brown the garlic!
• As soon as the aroma of the garlic and chili flakes begins to escape, add the canned tomatoes, salt and 1/2 the basil.
• Bring to a boil.
• Add water.
• Lower heat and simmer for at least 1 hour.
• Reduce sauce by half.
• When ready to serve, garnish each plate with leftover fresh basil.
• Serve over your favourite pasta shape.

Steps:

• Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
• Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.