Amaranth With Tomato Type Sauce Food

THE BEST TOMATO SAUCE

The Best Tomato Sauce image

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

Ingredients

1/2 cup extra-virgin olive oil
6 cloves garlic
1 medium onion, diced
One 28-ounce can whole San Marzano tomatoes
One 28-ounce can crushed tomatoes
One 14-ounce can tomato sauce
2 tablespoons tomato paste
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 piece Parmesan rind, optional
1 sprig basil

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.

HOMEMADE TOMATO SAUCE

Homemade Tomato Sauce image

This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.

Provided by MOLSON7

Categories Tomato Pasta Sauce

Time 4h40m

Yield 6

Number Of Ingredients 13

Ingredients

10 ripe tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
¼ cup Burgundy wine
¼ cup chopped fresh basil
¼ teaspoon Italian seasoning
2 stalks celery
1 bay leaf
2 tablespoons tomato paste

Steps:

Bring a large pot of water to a boil. Prepare a large bowl of ice water.
Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf 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

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Basic Nomato Sauce (Tomato Free Tomato Sauce) image

This recipe comes from the Interstitial Cystitis Network site at www.ic-network.com/bev/april00. We enjoy it just as much in spaghetti and enchiladas as tomato sauce. One batch makes the equivalent of 2 larges cans of tomato sauce (4 cups) so I use half the batch and freeze the other half in a freezer bag for next time. I find that I have to add about 25 percent more spice than I did when I used tomatoes.

Provided by Chef 616082

Categories Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

6 carrots, peeled and diced
1 small beet, peeled and diced
1 large onion, diced
3 celery ribs, diced
1 bay leaf, whole
1 1/2 cups water

Steps:

Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

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