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.
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
SUMMER FRESH TOMATO SAUCE
This sauce is wonderful to make with your garden-fresh tomatoes. You do not have to cook it! Serve it 1 pound of fettuccine or over your favorite type of pasta! Prep time does not include the several hours you let the sauce sit at room temperature.
Provided by CookingONTheSide
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine peeled, cubed tomatoes, softened butter, and olive oil, and red wine vinegar. Add mozzarella cheese to the mixture.
- Crush garlic clove and add to mixture.
- Add dried oregano, parsley and basil.
- Add salt and pepper to taste.
- Place sauce in a plastic container with a tight lid and shake vigorously.
- Let it sit at room temperature for several hours.
- Serve over a pound of pasta and top with Romano cheese, if desired.
Nutrition Facts : Calories 187.5, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 108.7, Carbohydrate 5.6, Fiber 1.7, Sugar 3.6, Protein 1.4
SUMMER TOMATO SAUCE
Nothing is easier on a hot summer day than this recipe. Only fresh tomatoes, please. It's a hit with everyone who has had it!!! Cook time includes 2 hours to marinate.
Provided by Pat McCardle
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients, except the pasta.
- Marinate for at least 2 hours.
- The longer, the better.
- Marinate at room temperature.
- Cook the pasta in salted water until"al dente".
- Drain thouroughly& transfer to a bowl.
- Add the sauce and toss.
- Adjust your seasonings to taste and serve with extra parmesan cheese.
- You may use spaghetti, zitis, shells or rotini.
QUICK FRESH TOMATO SAUCE
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
Provided by David Tanis
Categories sauces and gravies
Time 30m
Yield About 2 1/2 cups
Number Of Ingredients 7
Steps:
- Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
- Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
- Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 12 grams
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