Fresh Garden Tomato Sauce Food

HOW TO MAKE GARDEN FRESH TOMATO SAUCE STEP BY STEP

Steps:

• Bring a pot of water to a boil.
• To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 2 to 3 minutes or until you see the skins begin to slip off.
• Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
• Use a small, sharp knife, and peel off the skins and cut in half.
• Cut out the small core and then use your finger tips to scoop out most of the seeds.
• Cut the tomatoes into thin strips or coarse dice.
• In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent.
• Add the garlic and cook a minute or two just until fragrant.
• Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened.
• Stir in the remaining basil, and use to top your favorite cooked pasta.

GARDEN TOMATO SAUCE

Steps:

• If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
• Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.

FRESH GARDEN TOMATO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
• Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
• Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
• Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

GARDEN FRESH TOMATO SAUCE

Steps:

• Heat oil in nonstick frying pan and add minced garlic. Cook about 1 minute. If you have a food mill just quarter tomatoes , if you don't peel, seed and dice. . Add tomatoes to pan with sugar and 1/2 teaspoon basil and 1/2 teaspoon salt and bring to a simmer. Reduce heat to medium low and cook 20-30 minutes stirring often so as not to stick. If tomatoes very juicy might take longer. Toward the end taste add more seasoning if needed.
• Pulse the sauce in a food processor with a steel blade. If using a food mill put through medium blade.

GARDEN TOMATO SAUCE

Steps:

• Cook onions and garlic in oil.
• Add all remaining ingredients except for green peppers.
• Boil, stirring often till most of the liquid has evaporated (about 30 minutes).
• Add peppers and continue cooking until sauce has reached thickness you desire.
• Enjoy!