GARDEN TOMATO SAUCE
This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this sauce later on in the winter. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into a garden-fresh sauce any time of the year. For pizza sauce: In Step 2, cook until thickened to about the consistency of pizza sauce, 1 1/2 to 2 hours. Remove from the heat, transfer to a blender, add 2 tablespoons tomato paste and blend until smooth.
Provided by EatingWell Test Kitchen
Categories Healthy Tomato Sauce Recipes
Time 2h25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 72 calories, Carbohydrate 8.9 g, Fat 3.9 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 348.7 mg, Sugar 5.3 g
HOW TO MAKE GARDEN FRESH TOMATO SAUCE STEP BY STEP
Learn how to make a delicious pasta sauce using fresh garden tomatoes.
Provided by Deborah Mele
Categories How To Tutorials
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup, Sodium 61 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
FRESH TOMATO MARINARA SAUCE
A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.
Provided by KerriWarmus
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
- Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
- Stir balsamic vinegar into the sauce.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.5 g, Fat 7.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 402.9 mg, Sugar 10.5 g
FRESH GARDEN TOMATO SAUCE
I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Time 35m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g
HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE
Use your garden-fresh veggies and herbs in the summer or use your garden veggies and herbs that are frozen for winter use. Except for onions and garlic, which generally lose flavor when frozen raw, I freeze my extra summer crops (note that tomatoes should be allowed to ripen before freezing) and make a large pot of this soup in the winter. I came up with this by simply throwing things in an 8qt pot. I've since made it 4 more times and it really hits the spot on a cold winter day. It's gotten from those who've gotten some of my extras that didn't fit in my freezer (I tend to make as much as I need to use up my extra tomatoes).
Provided by Susan 2
Categories Vegetable
Time 2h40m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 16
Steps:
- Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot.
- Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later).
- Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool.
- Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup.
- If you don't have a food mill you can also make this a semi-chunky soup, but I'd recommend a smaller dice for onions, carrots, celery and red peppers.
- To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.
Nutrition Facts : Calories 161, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.9, Sodium 1601.9, Carbohydrate 25.7, Fiber 6.6, Sugar 14.8, Protein 6.9
GARDEN FRESH SPAGHETTI SAUCE
Made from fresh San Marzano tomatoes from the garden. This sauce is great when served over hommade pasta.
Provided by kelly
Time 5h
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
- 1/2 and run the tomatoes through a food processor or blender.
- Saute onion and galic in the olive out.
- Add red wine.
- Add tomato sauce from step 2.
- Add oregano, basil, salt and pepper.
- Let simmer. The length of time will depend on how thick you want the sauce.
GARDEN FRESH TOMATO SAUCE
When your garden is overloading you with the fresh rich jewels , tomatoes. This a recipe to use up those tomatoes.
Provided by Muddyboots
Categories Onions
Time 40m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 47.5, Fat 2, SaturatedFat 0.3, Sodium 8.7, Carbohydrate 7.1, Fiber 2.1, Sugar 4.5, Protein 1.6
GARDEN TOMATO SAUCE
This sauce is wonderful and keeps well. Lovely on pork chops, ribs, burgers, and pot roast. It is so flavourful. Don't forget to baste often while cooking meat.
Provided by Baby Kato
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 249.9, Fat 14.2, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 30.7, Fiber 3.2, Sugar 24.1, Protein 2.2
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