Fresh Tomato Sauce With Fine Port Wine Food

THE BEST FRESH TOMATO SAUCE

Steps:

• Sauté onions & garlic: Heat your sauce pot with oil, then saute diced onions and minced garlic until soft (about 3-5 minutes). Remove from burner and set aside.
• Boil tomatoes: Then bring a large pot of water to a boil for blanching. In shifts, drop tomatoes into water while boiling until they begin to wrinkle and peel (about 2-3 minutes). Use a slotted spoon to remove tomatoes and place on sheet pan to cool.
• Peel cooled tomatoes: Use hands to peel the skin from tomatoes. Use a pairing knife to carefully remove the hard tomato core. Roughly chop up tomatoes and add to pot with the onions and garlic.
• Simmer: Add tomato paste and pinch of salt, let tomatoes simmer on LOW for up to 2 hours - stir often.
• Season with herbs: When sauce is finished, season with salt to taste, add a dash of black pepper, and stir in chopped fresh basil. Enjoy! See notes for storing tips.

SUPER FLAVORFUL FRESH TOMATO SAUCE

Steps:

• Heat the olive oil in a large sauce pot over low heat. Then add in the garlic and onions and sweat for 5 minutes.
• Turn the heat up to medium-low, stir in the salt, pepper, tomato paste and warm water, and bring to a simmer.
• Then add in the tomatoes, stir to combine, cover and simmer for 10 minutes.
• Uncover, and remove from heat. Stir in the basil, parsley and oregano.
• Ladle the sauce into a blender (or use a hand blender) and pulse until you've reached your desired consistency.
• Taste and season with more salt if desired.
• Can be used right away or store in an airtight container in the refrigerator for up to 3 days or freezer up to 6 months.

HOMEMADE TOMATO SAUCE I

Steps:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

FRESH TOMATO SAUCE

Steps:

• In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn't scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.
• If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.

FRESH TOMATO SAUCE WITH FINE PORT WINE

Steps:

• In a medium sauce pan, heat garlic and sauté garlic.
• Add onion, sauté over low heat until golden (about 8 minutes).
• Add all other ingredients, stir, and heat to boil.
• Reduce heat and simmer, stirring occasionally for 30 to 45 minutes.
• Let cool and puree sauce with hand mixer if smoother sauce is desired.
• Delicious on pizza or pasta.