GARDEN VEGETABLE TOMATO SAUCE
I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 16 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper
Provided by Matthew Johnson
Categories Sides
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
- Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
- Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
- Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
- Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
- Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
- Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
- Enjoy!
Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
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
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
CANNED CHUNKY TOMATO AND VEGETABLE SAUCE
I wanted a thick tomato sauce with lots of summer vegetables but without jalapenos or hot spices. I needed something with simple flavours for a pasta sauce or as a base for other dishes. Since I didn't find one, I made up my own and here it is.Note that in my method you don't process the jars after filling so it is relatively quick to do.
Provided by joanna_giselle
Categories Sauces
Time 2h10m
Yield 9 370 ml jars
Number Of Ingredients 10
Steps:
- Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
- Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
- Peel and chop the onion and peel and mince the garlic.
- Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
- Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
- Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
- When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
- Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
- Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
- Repeat until all the jars are filled.
- When the jars have cooled turn the right way up and store.
- This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
- Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.
Nutrition Facts : Calories 84.1, Fat 0.9, SaturatedFat 0.2, Sodium 1575, Carbohydrate 18.4, Fiber 5.8, Sugar 11.7, Protein 4.3
TOMATO-VEGETABLE SAUCE
Provided by Barbara Kafka
Categories quick, condiments
Time 23m
Yield 3 1/2 cups, enough for 3 pounds of dry pasta
Number Of Ingredients 11
Steps:
- In a food processor, finely chop garlic, celery, onion, red pepper and parsley. In a 2-quart souffle dish, combine chopped vegetables with olive oil. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 4 minutes, stirring once.
- While vegetables are cooking, coarsely chop tomatoes in liquid in food processor. Add to chopped vegetables along with seasonings. Cook, uncovered, at 10 percent power for 7 minutes, stirring twice.
- Stir in heavy cream. Taste and adjust seasoning. Serve with spaghettini or linguine.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 4 grams
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