MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
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.
NIKKI'S FAMOUS TOMATO SAUCE
This is my family's favorite tomato sauce recipe--it's so delicious. A real kid pleaser. It can be used in many dishes and great for freezing.
Provided by nikki ciciretto
Categories Sauces
Time 1h7m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Chopped onion, garlic and place in large pot
- Open cans and pour in turn on to high
- Add in seasonings and stir till blended.
- When boils turn to low heat let simmer 30 minutes.
- Check seasoning and add sugar if acidic.
- Also feel free to add more seasoning like salt, or try other seasoning like oregano or rosemary.
- Can let simmer all day or just 30 minutes.
- Also great for freezing, just place in airtight containers--lasts 3 months.
Nutrition Facts : Calories 32.9, Fat 0.2, Sodium 670.4, Carbohydrate 7.8, Fiber 1.5, Sugar 4.6, Protein 1.2
TOMATO SAUCE
Make and share this Tomato Sauce recipe from Food.com.
Provided by Nikki Dinki Cooking
Categories Vegetable
Time 1h35m
Yield 1 Large pot of sauce, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Onions and Garlic in 2-6tbs of olive oil depending on how rich you want it.
- Optional: Remove inner stem of tomato.
- Crush tomatoes with your hands and add to pot, you can all add them to the pot and then mash them with a potato masher.
- Add wine and carrot which should be cut into 4 large pieces.
- Add Salt, Pepper and Red Pepper Flakes.
- Cook on medium for 1.5hrs-2hrs until it is reduced by half and thick.
- Add basil leaves 30minutes before it is done cooking.
Nutrition Facts : Calories 191.5, Fat 1.4, SaturatedFat 0.2, Sodium 48.9, Carbohydrate 37.3, Fiber 9.7, Sugar 21, Protein 7.3
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