Basic Tomato Sauce Food

BASIC TOMATO SAUCE

Steps:

• Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
• Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don't bother.) Bring to the boil and simmer gently for 1 hour.
• Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
• Pick the basil or marjoram and roughly chop, then add to the pan.
• Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

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.

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.

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.

BASIC TOMATO SAUCE

Steps:

• 1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
• 2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.

EASY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

SIMPLE TOMATO SAUCE

Steps:

• In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook 30 seconds.
• Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
• Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.

HOMEMADE TOMATO SAUCE

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.

TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

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).

BASIC TOMATO SAUCE

Steps:

• In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
• Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.

BASIC TOMATO SAUCE

Steps:

• In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook for 5 minutes more, or until the carrot is quite soft. With your hands, crush the tomatoes and add them with their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is as thick as hot cereal. Season with salt and serve. This sauce holds for 1 week in the refrigerator or for up to 6 months in the freezer.