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.
EASY TOMATO SAUCE
Steps:
- In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.
Nutrition Facts : Calories 94 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 0 milligrams, Sodium 476 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 3 grams
THEODORE KYRIAKOU'S TOMATO SAUCE
This is Greek chef and restaurateur Theodore Kyriakou's recipe for a tomato sauce to use when a tomato sauce is called for in a Greek recipe. But you could, of course, use it whenever you need a tomato sauce. Of this recipe he says, "This sauce will keep for months provided that every time you spoon some out you, you make good the olive oil seal across the top by smoothing out the solid oil with the back of a spoon." I am posting this for the 2005 Zaar World Tour. The quantity of sauce this recipe makes will, of course, depend on the size of your jars. Obviously, this is also a recipe that can be made in larger quantities when tomatoes are at their best; and I am confident that it would freeze extremely well. I've successfully frozen other tomato sauce based recipes, without any loss in flavour or quality.
Provided by bluemoon downunder
Categories Sauces
Time 1h25m
Yield 3 jars tomato sauce
Number Of Ingredients 8
Steps:
- Skin the tomatoes by scoring them and dropping them into boiling water and counting to 10 before removing them. Drain, rub the skin off, de-seed and roughly chop.
- Add the tomatoes to a large pot with garlic, bay leaves and cinnamon.
- Add enough water to barely cover them and bring them to the boil; skim, then turn the heat down and cook for 20 minutes, skimming occasionally.
- Add the shallots and continue to cook, uncovered, until they are soft, about 35-45 minutes. By then the tomatoes should have lost most of their liquid and the sauce should be beginning to thicken.
- Season to taste and stir in 200 ml (just over 3/4 cup) of olive oil, and cook for 15-20 minutes.
- Remove the sauce from the heat and while it is still hot, put it into a sterilised preserving jar. Float the remaining olive oil across the surface of the sauce to act as a seal.
- Allow to cool and store in the fridge where it will keep for 3-4 months.
Nutrition Facts : Calories 771.7, Fat 67.7, SaturatedFat 9.5, Sodium 45.4, Carbohydrate 41.5, Fiber 8.1, Sugar 17.6, Protein 8.2
THEODORE KYRIAKOU'S MUSTARD MAYONNAISE
This tangy mayonnaise is from Greek chef and restaurateur Theodore Kyriakou's book 'Real Greek Food', which he co-authored with food writer Charles Campion. Theodore Kyriakou is widely considered to be the finest Greek chef in Britain. I am posting this recipe for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Sauces
Time 5m
Yield 1 jug
Number Of Ingredients 8
Steps:
- Making the mayonnaise in a Mixing Bowl with a Whisk: Start by mixing together the mustard and lemon juice in a bowl; add 2 egg yolks and mix well; mix the 2 lots of oil together in a jug and start to add them a drop at a time to the egg mixture, while continuing to whisk; finally, add the white wine vinegar and then the remaining whole egg; and season to taste.
- Making the mayonnaise in a food processor: Start by processing together the mustard and lemon juice, add the 2 egg yolks and process again so that all the ingredients are mixed well together; mix the 2 lots of oil together in a jug and start to add them in a gentle stream while the processor is running; finally, add the white wine vinegar and then the remaining whole egg; and season to taste, and process for a few moments to ensure that all the ingredients are well-combined.
Nutrition Facts : Calories 4328.3, Fat 474.3, SaturatedFat 51.2, Cholesterol 558.4, Sodium 190.5, Carbohydrate 11, Fiber 3.7, Sugar 3.1, Protein 22.9
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
CREVETTES WITH FETA AND TOMATO SAUCE
Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) tells us that "As soon as the first warm sunshine comes after winter and the restaurants start to put tables outside, this is their star dish.... As with most prawn dishes, you should start with the largest, freshest prawns you can buy. Fresh prawns are glossy, they smell of the sea without a hint of ammonia and do not need rinsing." This recipe is from 'real Greek food', which Theodore Kyriakou co-authored with food writer Charles Campion. I am posting it for the 2005 Zaar World Tour. You may want to use Theodore Kyriakou's Tomato Sauce Recipe #142236, when making this recipe.
Provided by bluemoon downunder
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/Gas 4.
- Pour the tomato sauce into a large flat oven dish and pour the tomato sauce into it, scatter the feta on top and put it into the oven for 5 minutes until the feta begins to melt.
- Heat 25 ml (just short of 1 tablespoon) of olive oil in a frying pan, add the spring onions, garlic and thyme; and gently sauté for 5 minutes or until the onions are soft, then stir them into the tomato sauce in the oven dish. Return the dish to the oven to keep warm.
- Put the pan back on the heat, add the remaining olive oil and sear the crevettes (or prawns) for 2 or 3 minutes. Then flame the pan with the Ouzo.
- When the flames have died down, add the crevettes and the pan juices to the oven dish full of tomato sauce. Season with black pepper and mix everything together and return to the oven for a further 10 minutes to allow the flavours to amalgamate.
- Remove the dish from the oven, and pour the extra virgin olive oil over the top.
- Allow the dish to cool a little before serving so that it can be eaten by hand with crisp bread.
Nutrition Facts : Calories 409, Fat 31.5, SaturatedFat 11.9, Cholesterol 92.1, Sodium 1736.9, Carbohydrate 17.9, Fiber 3.1, Sugar 10.7, Protein 16.5
ISMIR MEATBALLS IN TOMATO SAUCE
When Greek chef Theodore Kyriakou first opened his London restaurant The Real Greek, this dish was one of his "runaway successes, despite a heated debate among all concerned as to just what they should be called in English. Were they meatballs, dumplings or even rissoles?" Whatever their name, they are delicious, and like all his recipes, this recipe retains "the true essence of Greek food (and its) traditional ingredients". And like all his recipes, this is a recipe for those who want to make authentic recipes, not those in which half the ingredients are pre-packaged shortcuts. His recipes may take a little longer to make, but the reward is in the flavour and aroma of the finished dish. I am posting this recipe for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Start by making the meatballs so that you can rest them while you are making the sauce. Knead the minced lamb with breadcrumbs, powdered cumin, chopped onion, garlic, olives and the beaten egg. Season the mixture with salt and the freshly ground black pepper.
- Wet your hands and mould the mixture into spheres, about 2-cm in diameter (2.5-cm = 1 inch), and leave them in the fridge for the flavours to meld.
- To make the sauce, add the jar of passata, 80 ml (1/3 cup) olive oil and the sugar to a large non-reactive saucepan, and pass the tomatoes and their juice through a sieve into the pan. They will add extra flavour to the ready-made passata.
- Season with salt and the freshly ground pepper, add the muslin-wrapped spices and leave the sauce to simmer for 30 minutes; and remember to skim it regularly.
- Add the onions to the pan and allow the sauce to simmer for another hour until they are cooked, then cook for another 20 minutes.
- Blanch the remaining cracked olives in boiling water for 2 minutes and add them to the tomato sauce. Place the lid on the pan, and leave them to simmer gently.
- Roll the meatballs in flour and fry them in a little olive oil to brown them and firm them before they are added to the sauce.
- Place the yoghurt in a small bowl or jug and add the cumin seeds and stir well. Cover, and leave in the fridge.
- Bring the sauce to simmering point, add the meatballs and leave to simmer with the lid on until cooked, about 15 minutes.
- Serve the meatballs on boiled, long-grain rice, with the sauce in which they were cooked, with the cool, cumin yoghurt on the side.
Nutrition Facts : Calories 959.9, Fat 65.5, SaturatedFat 18, Cholesterol 132.2, Sodium 2026.1, Carbohydrate 63.9, Fiber 8.1, Sugar 12.3, Protein 32.5
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