HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
GARLICKY TOMATO SAUCE
I've used this on pizza, but it works really well on pasta too!
Provided by Lynn Socko @lynnsocko
Categories Other Sauces
Number Of Ingredients 4
Steps:
- NOTE: You can use garlic infused butter or olive oil. If so, omit the clove of garlic. Melt and heat butter and olive oil over low heat. Add tomatoes and garlic. Be careful not to cook on too high of heat or garlic will burn.
- Saute for about 20-30 min, mashing tomatoes with a spatula every few minutes. Tomatoes should look somewhat like jelly once they are done. Drain, if too much juice is left after cooking.
ROMANTIC GARLIC TOMATO SAUCE
This is my signature sauce. The aroma will waft through your house and make everyone anticipate the meal! It's light but REALLY delicious! I have added meatballs or sausage to this recipe, but it's wonderful as is!
Provided by ms.susan
Categories Sauces
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 122.2, Fat 7.3, SaturatedFat 1, Sodium 1021.4, Carbohydrate 14.7, Fiber 3.4, Sugar 7.4, Protein 2.1
GARLIC TOMATO SAUCE
Provided by Marina Riccardi
Categories Sauce Garlic Tomato Kid-Friendly Family Reunion Simmer Boil Gourmet Italy Small Plates
Yield Makes about 3 cups (enough for 1 pound of spaghetti)
Number Of Ingredients 4
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.
THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
CHICKEN WITH GARLIC-TOMATO SAUCE
My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
BEST EVER ROASTED GARLIC TOMATO SAUCE
A Rich Intense Sauce filled with sweet red peppers, sweet onions, earthy mushrooms, savory herbs and of course creamy roasted garlic. Don't hesitate with the garlic use it all. A foundation for so many yummy dishes - pizzas, pasta, chicken, and fish, or use in a Parmesan dish of choice.
Provided by Rita1652
Categories Low Protein
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
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TOMATO-GARLIC SAUCE - SAVOR THE BEST
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4.7/5 (3)Total Time 1 hr 40 minsCategory SaucesCalories 59 per serving
- In a large saucepan, heat the olive oil and cook the onions over medium heat, stirring frequently, for 7-8 minutes.
- When the onions are soft and transparent but not brown, add the garlic and cook for another 1-2 minutes, stirring constantly.
- Stir in the diced tomatoes and their liquid, the tomato paste, the red wine, thyme, oregano, basil, bay leaf, sugar, salt and pepper. Bring the sauce to a boil, turn the heat to low and simmer for one hour.
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5/5 Total Time 30 mins
- In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season the sauce with salt; keep warm.
- Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water, then drain well.
- Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve.
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- Crush the garlic to a smooth paste. In a small bowl, combine the garlic, salt and egg yolk. Slowly whisk in the oil in a thin stream to make a thick, smooth mayonnaise. Set aside.
- In a bowl, crumble the saffron threads into 1 tablespoon of water. Steep for at least 10 minutes.
- In a medium nonreactive saucepan, combine the tomatoes and stock. Cover and simmer gently over moderate heat for 10 minutes to blend the flavors and reduce. Puree the tomato mixture by pushing it through a coarse strainer set over a bowl. Stir in the saffron and its liquid.
- Return the tomato sauce to the saucepan and bring to a simmer over moderate heat. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the tomato sauce and bring to a simmer over moderate heat, whisking to dissolve the browned bits.) Off the heat, slowly whisk in the mayonnaise. Season with salt and pepper. Rewarm gently, if necessary, whisking constantly. Do not let the sauce boil or it will curdle.
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