Miranda Magagninis Basic Tomato Sauce Recipes

Steps:

• Peel and chop separately the onion, shallots and garlic. Set aside.
• Heat oil in heavy-bottomed saucepan over medium heat. Add a few pieces (about 1 teaspoon) chopped onion to the oil. When they sizzle, add the remaining chopped onions and cook, stirring occasionally, until the onions are transparent (approximately 10 minutes).
• Add shallots and peperoncino and stir well. Cook an additional 5 minutes, or until the mixture starts to turn golden-yellow.
• Add minced garlic. Stir well. Cook briefly, for about 2 minutes.
• Add liquid from tomatoes. With your fingers, break up tomatoes in can - or pulse in food processor until coarsely chopped. Add tomatoes to saucepan.
• When mixture starts to simmer, add salt, black pepper and chopped basil. Stir well. Simmer, uncovered, 20 to 30 minutes. When done, turn off heat and stir in parsley before serving. Pass a bowl of freshly grated parmigiano reggiano cheese.

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil. When the oil shimmers, add onions and a pinch of salt. Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes.
• In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes. Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides. Add the water to tomatoes in bowl and set aside.
• Once onions are soft and golden, add garlic and cook, stirring, until it threatens to turn golden, about 90 seconds. Add tomato paste, if using, and cook until color deepens, about 3 minutes. Add tomatoes and season with salt. If using, add basil stems and red-pepper flakes. Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes.
• Taste and adjust seasoning with salt and add remaining 2 tablespoons oil. Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor. Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.

Steps:

• In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook 30 seconds.
• Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
• Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.

Steps:

• Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)
• Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn't catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).

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:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.