Fresh Tomato Sauce Food

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FRESH TOMATO SAUCE



Fresh Tomato Sauce image

This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe. If you have a food mill, you don't have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.

Provided by Martha Rose Shulman

Categories     brunch, dinner, easy, lunch, weekday, condiments, sauces and gravies, main course

Time 45m

Yield About 2 1/2 cups

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
2 to 3 garlic cloves, minced or thinly sliced (to taste)
3 pounds ripe tomatoes, quartered if you have a food mill, peeled, seeded, and diced if you don't
1/8 teaspoon sugar
2 sprigs of fresh basil, or 2 teaspoons fresh thyme leaves
1 tablespoon slivered fresh basil
Freshly ground pepper

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.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 7 grams

FRESH TOMATO PASTA SAUCE



Fresh Tomato Pasta Sauce image

This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!

Provided by Tisme

Categories     Sauces

Time 1h

Yield 7 cups

Number Of Ingredients 13

2 tablespoons olive oil
1 brown onion (large)
2 garlic cloves, crushed
2 kg medium tomatoes, peeled and chopped
1 teaspoon salt
1/2 cup dry red wine
2 teaspoons brown sugar
2 tablespoons tomato paste
2 tablespoons fresh basil leaves, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1/2 teaspoon cracked black peppercorns
2 bay leaves

Steps:

  • Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
  • Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
  • When cooled refrigerate for up to 3 days.
  • Use sauce as desired.

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

Provided by Nancy Fuller

Categories     condiment

Time 20m

Yield 4 cups

Number Of Ingredients 7

1/4 cup olive oil
1 teaspoon crushed red pepper flakes
3 cloves garlic, smashed and chopped
One 28-ounce jar crushed red tomatoes, canned at the peak of the season, or store-bought canned crushed tomatoes
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons fresh basil leaves

Steps:

  • Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.

TOMATO SAUCE



Tomato Sauce image

Provided by Alton Brown

Time 2h55m

Yield 4 cups

Number Of Ingredients 9

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

Steps:

  • Preheat oven to 325 degrees F.
  • In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables.

Provided by KARMELE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients 7

¼ cup olive oil
6 tomatoes, chopped
3 onions, minced
2 green bell peppers, minced
4 cloves garlic, minced
3 tablespoons white wine
salt and pepper to taste

Steps:

  • In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
  • Mix ingredients well; cover and simmer for 30 minutes. Serve.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 13.4 g, Fat 9.4 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 10.1 mg, Sugar 6.7 g

PASTA WITH FRESH TOMATO SAUCE



Pasta with Fresh Tomato Sauce image

Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Steps:

  • Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

QUICK FRESH TOMATO SAUCE



Quick Fresh Tomato Sauce image

In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.

Provided by David Tanis

Categories     sauces and gravies

Time 30m

Yield About 2 1/2 cups

Number Of Ingredients 7

5 pounds tomatoes
3/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf

Steps:

  • Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
  • Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
  • Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 12 grams

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

Delicious with anything from pasta to chicken & fish

Provided by harley121202

Time 5h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Firstly, skin the tomatoes. You can do this by either putting them on a fork and charring the skin over the flame of your hob. The skin will come off very easily. Or cut a small X in the base of the tomatoe, blanch in hot water for a minute (no longer) them put into iced water to stop them cooking then peel the skin off. I find the charring method more effective. Once the tomatoes are skinned, chop them into medium sized chunks. Fry the onion in 2 tbsp olive oil until translucent and softening but not browned. Add the garlic and fry for a couple more minutes. Add the tomato flesh AND juice. Try not to waste any of the juice. Add half of the ripped basil, setting the rest aside for later. Season. Leave on your smallest hob on a low flame, stirring occasionally, for at least 4 hours. I do mine in the morning and leave it on all day. I find the slower it cooks, the better it tastes. You want it to be a jam like consistency and quite thick. When cooked, add the rest of the ripped basil and mix through. Check for seasoning and serve as desired.
  • --------------------------------------------------------------------------------

HOMEMADE TOMATO SAUCE



Homemade Tomato Sauce image

This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.

Provided by MOLSON7

Categories     Tomato Pasta Sauce

Time 4h40m

Yield 6

Number Of Ingredients 13

10 ripe tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
¼ cup Burgundy wine
¼ cup chopped fresh basil
¼ teaspoon Italian seasoning
2 stalks celery
1 bay leaf
2 tablespoons tomato paste

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.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

Provided by Jill Silverman Hough

Categories     Sauce     Herb     Tomato     Stew     Low Fat     Vegetarian     Low Cal     Low Cholesterol     Bon Appétit

Yield Makes about six 1-pint jars

Number Of Ingredients 9

12 1/2 pounds red tomatoes, peeled, seeded, coarsely chopped (about 20 cups), divided
1 cup finely chopped shallots
1 tablespoon coarse kosher salt
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried marjoram
1 teaspoon dried rosemary, crushed slightly
1/2 teaspoon ground black pepper
Sugar (optional)
6 tablespoons bottled lemon juice (preferably organic)

Steps:

  • Combine 4 cups tomatoes and next 6 ingredients in large stockpot. Stir over medium-high heat until tomatoes begin to release juice, about 5 minutes. Bring to boil; reduce heat and simmer until mixture is thickened, stirring frequently, about 20 minutes. Add remaining tomatoes; increase heat to high and bring to rolling boil, stirring occasionally. Reduce heat to medium; simmer until mixture is reduced to 11 cups, stirring frequently, about 30 minutes. Season with more salt and pepper, and with sugar to taste, if desired.
  • Pour 1 tablespoon lemon juice into each of 6 hot clean 1-pint glass canning jars. Spoon sauce into jars, leaving 1/2-inch space at top. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 35 minutes. Cool jars completely. Store in cool dark place up to 1 year.

NO-COOK FRESH TOMATO SAUCE



No-Cook Fresh Tomato Sauce image

Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer

Provided by Taste of Home

Time 15m

Yield about 3-1/2 cups.

Number Of Ingredients 7

1-1/2 pounds assorted fresh tomatoes, coarsely chopped (about 4-1/2 cups)
1/3 cup minced fresh basil
1 tablespoon olive oil
2 garlic cloves, coarsely chopped
Salt and pepper to taste
Hot cooked angel hair pasta or spaghetti
Grated Parmesan cheese

Steps:

  • Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

A recipe from my Great Aunt's collection. This is one she clipped out of the paper, probably the Chicago Tribune. This contains some unusual ingredients - in particular saffron and ground coriander, and the recipe also calls for steeping a bundle of herbs in the sauce as it cooks. If saffron is too costly, you can substitute dried safflower or just leave it out. Makes 3 cups sauce.

Provided by HeatherFeather

Categories     Sauces

Time 1h15m

Yield 3 cups sauce, 8 serving(s)

Number Of Ingredients 15

1/3 cup minced fresh onion
2 fresh garlic cloves, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
3 lbs fresh plum tomatoes, peeled, seeded, chopped
6 sprigs fresh thyme or 1 teaspoon dried thyme
4 sprigs fresh parsley
1/2 bay leaf
1 inch fresh orange rind
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon black pepper
1/8 teaspoon fennel seed
1 pinch saffron
1 pinch ground coriander

Steps:

  • Saute onion and garlic in olive oil in a large saucepan until tender.
  • Stir in flour until smooth.
  • Add tomatoes.
  • Wrap thyme, parsley, bay leaf, and orange rind in cheesecloth, tie, and add to the pot.
  • Add all remaining ingredients.
  • Heat sauce to a simmer, then drop on the lid and simmer 10 minutes, stirring occasionally.
  • Remove lid and simmer another 25-30 minutes, or until sauce has thickened.
  • Remove the herb bouquet and chill sauce overnight (or freeze for later).
  • Heat again before serving over hot cooked pasta or meats.

Nutrition Facts : Calories 71.8, Fat 3.8, SaturatedFat 0.6, Sodium 154.7, Carbohydrate 9.1, Fiber 2.3, Sugar 4.8, Protein 1.8

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h30m

Yield Makes 9 cups

Number Of Ingredients 6

10 pounds beefsteak or plum tomatoes (or a combination)
1/4 cup olive oil
1 medium onion, coarsely grated
6 garlic cloves, smashed
Coarse salt and ground pepper
2 tablespoons tomato paste

Steps:

  • Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
  • When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
  • In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.
  • Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.

Nutrition Facts : Calories 116 g, Fat 5 g, Fiber 4 g, Protein 4 g

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From deliaonline.com


10 BEST HOMEMADE TOMATO SAUCE WITH FRESH TOMATOES RECIPES ...
Fresh Tomato Puttanesca Pasta Sauce Homemade and Yummy black pepper, anchovy paste, capers, fresh tomatoes, garlic, kalamata olives and 2 more 30-Minute Fresh Tomato Marinara Yup, Its Vegan
From yummly.com


FRESH TOMATO SAUCE - MYPLATE
In a large pan, heat the oil over medium high heat. Add onion, green pepper, carrots and garlic. Stir-fry until tender, about three minutes. 3. Add seasonings and tomatoes. Bring to a gentle boil. 4. Lower heat and simmer gently, uncovered, until tomatoes turn to a sauce, about 40 minutes. Serve over freshly cooked pasta.
From myplate.gov


LYDIA FRESH TOMATO SAUCE RECIPES
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 …
From tfrecipes.com


THE BEST FRESH TOMATO SAUCE – A SIMPLE PALATE
How to Make Fresh Tomato Sauce – Step by Step. First, saute onions and garlic in oil until soft. Remove from burner and set aside. Bring a large pot of water to a boil and carefully place tomatoes in water and boil for 3 minutes until they start to peel and wrinkle. Remove tomatoes with a slotted spoon and let cool.
From asimplepalate.com


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