FRESH TOMATO BASIL SAUCE
A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!
Provided by MINDIM
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
- Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
- Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.8 g, Fat 20.6 g, Fiber 8.8 g, Protein 6.9 g, SaturatedFat 2.8 g, Sodium 69.5 mg, Sugar 24 g
RUSTIC MARINARA SAUCE
I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!
Provided by NMP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
- Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 21.4 g, Fat 18.4 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 835.8 mg, Sugar 12.4 g
RUSTIC TOMATO-BASIL SAUCE
This is one of my favorite recipes that I threw together one Friday during lent when we had no fish in the house and I had to come up with some dinner. It's simple, easy and very flavorful. When I cook, I like flavor...for instance, if I'm adding garlic then I need to be able to taste it! You might want to slightly decrease some of the spices based on your personal preferences. This sauce ends up being quite sweet, so adjust accordingly.
Provided by Joey D from NYC
Categories One Dish Meal
Time 1h
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of EVOO in a sauce pan over low heat. Add garlic and stir continuously until soft. Do not let garlic start to brown; this releases a lot of bitterness and you'll be better off starting over.
- Add crushed tomatoes to sauce pan and turn heat up slightly to medium-low, stirring frequently. Add sugar to the tomatoes. At the same time, add 2 remaining tablespoons of EVOO to a pan and sautee onion and green pepper over medium-low heat until softened, stirring frequently for about 7-10 minutes.
- Add onion and green pepper with EVOO from the pan to the tomatoes and garlic and mix well.
- Add remaining ingredients (oregano, basil, salt, pepper, bay leaves, fennel seeds) and let simmer for about 45 minutes, stirring occasionally so as not to let ingredients settle or burn at the bottom and to promote flavor.
- Serve over your favorite pasta, garnish with fresh parsley and grated cheese of your choice (if desired), as well as some crusty Italian bread.
- ***Hint: If you lightly toss your pasta in olive oil after draining it, it will hold more sauce more easily while you're eating it.
Nutrition Facts : Calories 164.3, Fat 9.4, SaturatedFat 1.3, Sodium 289.4, Carbohydrate 19.6, Fiber 2.8, Sugar 5.8, Protein 3.1
BASIC TOMATO-BASIL SAUCE
Even if you've never canned before, the ease and simplicity of using this sauce will encourage you to preserve its flavor with a boiling-water bath! Grab a jar off the shelf and dinner is ready in minutes! From Southern Living magazine. This would make a great gift, in a basket with pasta, a wooden spoon, some wine.....
Provided by Sharon123
Categories Sauces
Time 2h55m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Wash tomatoes.
- Dip each tomato in boiling water 30 to 60 seconds or until skins split.
- Plunge immediately into ice water; core, peel, and quarter tomatoes.
- Place 4 cups of tomatoes in a large stockpot; crush tomatoes.
- Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.
- Reduce heat, and simmer, uncovered, 2 hours.
- Remove from heat; stir in basil.
- Add 1 tbls.
- lemon juice and 1/2 tsp.
- salt to each pint jar.
- Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.
- Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.
- Cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 35 minutes.
- Yield: 6 pints.
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- In a food processor bowl fitted with a metal blade, place the basil leaves and garlic cloves. Pulse until both are coarsely chopped. Add enough olive oil until your desired sauce consistency is achieved.
- To store: Cover the surface of the sauce with a thin layer of oil oil. Store the sauce in an airtight container in the refrigerator or in the freezer. Stir to recombine the ingredients prior to use.
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