Pasta Sauce Provencale Recipes

Steps:

• Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Steps:

• In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Steps:

• Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely if using fresh tomatoes.
• Heat oil in heavy pot; add onions and cook until transparent. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook.
• Remove parsley, bay leaf and orange peel. Freeze. To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash. Allow 2 to 3 ounces dried spaghetti per person.

Steps:

• finely chop the garlic, and slice the onions. Add to a pan and sweat.
• Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
• For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce

Steps:

• In a 2-3 qt saucepan over medium high heat heat the oil until it almost smokes, about 4-5 minutes.
• Carefully add the tomatoes, olives and garlic.
• cook stirring frequently, until the tomatoes are soft, about 8-10 minutes.
• Add the salt, honey parsley, pepper, and thyme.
• Reduce the heat to low and cook, uncovered for 30 minutes.

Steps:

• Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.