Easy But Super Good Tomato Sauce Food

THE BEST TOMATO SAUCE

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.

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).

THE SIMPLEST TOMATO SAUCE EVER (MARCELLA HAZAN)

Steps:

• Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
• Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
• Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
• Discard the onion.

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.

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.

EASY (BUT SUPER GOOD) TOMATO SAUCE

Steps:

• Mix all ingredients together and enjoy!
• NOTE: Try to cut up the stewed tomato's that are in the can, they have a tendency to be bigger portions and this sauce taste so good with a little bit of real tomato in the bite!

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.

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.