TOMATO AND BASIL PASTA SAUCE
A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.
Provided by Carolyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.
Nutrition Facts : Calories 155 calories, Carbohydrate 14.9 g, Fat 10.5 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 8.9 g
TOMATO & BASIL SAUCE
Save time and money with this simple and tasty sauce, great with pasta, meat or fish
Provided by Good Food team
Categories Lunch, Main course, Pasta
Time 15m
Yield Makes 350ml
Number Of Ingredients 14
Steps:
- Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
- Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
- To finish, tear a few basil leaves, then stir into the sauce.
- Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
- Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
- To finish, tear a few basil leaves, then stir into the sauce.
Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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
TOMATO-BASIL SAUCE
Provided by Tyler Florence
Yield 2 cups
Number Of Ingredients 7
Steps:
- Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired.
HOMEMADE TOMATO BASIL PASTA SAUCE
This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!
Provided by Kayleigh Whipps
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.1 g, Cholesterol 7.6 mg, Fat 4.5 g, Fiber 2.3 g, Protein 2 g, SaturatedFat 2 g, Sodium 483.3 mg, Sugar 4.8 g
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
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