Basic Tomato Basil Sauce Food

TOMATO BASIL SAUCE

Steps:

• Heat the olive oil or butter in a medium sized sauce pan.
• Add the diced onion and crushed garlic, cook until the onion is soft and translucent, about 5-7 minutes.
• Add the tomatoes and bring to the sauce to a boil.
• Reduce the heat and add the basil - some can be chopped, but you can also add the stalks (they add flavor) and remove the stalks when the sauce is done. Add the sugar if using, you can also add the salt and pepper.
• Cook the sauce over low heat for at least 30 minutes. Stir the sauce frequently with a wooden spoon and use the spoon to press and help breakdown the chunky tomato pieces.
• For a smoother sauce you can use a hand held blender to break down the tomatoes if using whole or diced tomatoes. If you let the sauce cook for longer the tomatoes will naturally break down, or if you prefer a more chunky consistency you can skip the blender step.
• Once the consistency suits your preference, the sauce is done and ready to use. For an extra taste of freshness you can add some freshly chopped basil when serving the sauce.

TOMATO & BASIL SAUCE

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.

TOMATO AND BASIL PASTA SAUCE

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.

BASIC TOMATO-BASIL SAUCE

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.

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

FRESH TOMATO BASIL SAUCE

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.

TOMATO-BASIL SAUCE

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.

BASIC TOMATO SAUCE

Steps:

• Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)
• Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn't catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).

MARIO BATALI'S BASIC TOMATO SAUCE

Steps:

• saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
• add the thyme and carrot and cook 5 minutes more.
• add the tomatoes.
• bring to a boil, lower the heat and simmer for 30 minutes.
• season with salt to taste.
• serve immediately.
• the sauce may br refrigerated for up to one week or frozen for up to 6 months.

GREAT BASIC TOMATO SAUCE

Steps:

• If I want to use this as a the basis for a meat sauce or chilli sauce I don't usually bother to peel the tomatoes, when I want a silky smooth sauce that runs beautifully I do peel them.
• You choose Peel tomatoes by covering with boiling water in a bowl for 5 minutes if you want the"smooth" recipe.
• Chop tomotoes into evenly sized pieces.
• Heat olive oil and sauté garlic and onion until soft.
• Add tomatoes, tomato pureé, Basil, salt and pepper.
• Simmer gently got 30-40 until it reduces a little.
• Serve as is, or put in a blender until smooth.
• For Chilli sauce, add 1/4-1/2 teaspoon chilli powder (to your preference) or fresh chillies.
• Adding browned minced meat makes a nice easy sauce for over pasta.

TOMATO-BASIL SAUCE

Steps:

• Sauté fresh veggies till softened then add remaining ingredients.
• Bring it all to a boil,then add meatballs or ground beef, Italian sausage, chicken pieces, spare ribs and simmer for a couple of hours.
• (Don't be shy to use fresh herbs in place of dried, an added handful fresh chopped parsley would go nicely too).

BASIC TOMATO SAUCE

Steps:

• In a 3-quart saucepan, heat theolive oil oover medium heat.
• Add the onion and garlic and cook until soft and light golden brown, about 8-10 minutes.
• Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft.
• Add the tomatoes and juice and bring to a boil, stirring often.
• Lower the heat and simmer for 30 minutes, until as thick as hot cereal.
• Season with salt and serve.
• This sauce holds one week in the refrigerator or up to 6 months in the freezer.

TOMATO AND BASIL PASTA SAUCE

Steps:

• use half the oil and gently fry garlic do not let it brown.
• add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes.
• bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced.
• If using fresh basil roughly chop and add now.
• Serve with pasta with grated parmasan cheese and freshly ground black pepper.
• Variations - button mushrooms, black olives can be added.

TOMATO-BASIL SAUCE

Steps:

• Put large pot of water on to boil for penne.
• Salt boiling water and cook penne to al dente.
• Heat a medium pot on stove top over medium low to medium heat.
• Add extra-virgin olive oil, garlic and onion for the tomato basil sauce.
• Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions.
• After 15 minutes, stir in tomatoes and raise heat to warm tomatoes.
• Season with salt and pepper.
• Stir in basil and wilt it into the sauce.
• Remove sauce from heat.
• When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.