Homemade Garden Tomato Sauce Recipes

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.

Steps:

• Blanch the tomatoes in boiling water for a minute or two. Remove them from boiling water and run under cold tap water. Remove peels. Chop tomatoes into small pieces. Set aside.
• In a large pot, heat olive oil over medium-high heat. Add garlic until fragrant, about one minute. Add chopped onions and sautee for about three minutes. Add ground turkey and cook for about two to three minutes. Add chopped red and green peppers and mushrooms and cook until veggies are tender and turkey is browned.
• Add chopped tomatoes to pot and stir. Bring to a boil and add sugar.
• Add spices (salt, pepper, red pepper flakes, oregano, basil, onion powder, paprika, and garlic powder). Adjust amounts according to personal preference. Stir sauce and reduce heat to medium-low to low.
• Allow sauce to simmer for about 45 minutes to an hour.
• After sauce has simmered for a while, add one half a can of tomato paste to thicken it. Stir well and allow to simmer for about twenty minutes more.
• Serve with pasta and grated parmesan cheese.

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.

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.