THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
GRATED TOMATO SAUCE
When late-season and bruised tomatoes show up at the market, stock up.
Provided by Ashley Christensen
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that's left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
- Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5-10 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.
- Sauce can be made 3 days ahead. Let cool; cover and chill.
THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY
Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese
Provided by Rie McClenny
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
- Peel the garlic cloves and finely chop.
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
- Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
- Add the red pepper flakes and stir to combine.
- Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
- Add the wine and cook for about 1 minute, just to burn off the alcohol.
- Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
- Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
- Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
- To serve, cook the spaghetti in a large pot of salted boiling water.
- Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams
TOMATO-BUTTER PASTA
When you have ripe, perfect tomatoes that you want to enjoy without much fuss, this is the pasta to make. (If your tomatoes are tasteless, your pasta will be too, so don't try this with the off-season grocery store variety.) It's inspired by pan con tomate, in which grated tomato and its juices are spooned onto garlic toasts. Here, with vigorous stirring, grated tomato and cold butter form a glossy, light, pretty-in-pink sauce that tastes of sweet, just-cooked tomato. The red-pepper flakes, garlic, basil and Parmesan bring out the flavor of the tomato, and while there are plenty of other ways to embellish further, you don't need to: This is lazy, easy summer cooking at its best. (P.S. Leftovers make a great room-temperature pasta salad.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
- Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.
SIMPLE TOMATO SAUCE
Provided by Giada De Laurentiis
Time 1h35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
QUICK FRESH TOMATO SAUCE
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
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
More about "grated tomato sauce food"
43 TOMATO SAUCE RECIPES FOR ALL YOUR PASTA-ADJACENT NEEDS
From bonappetit.com
Estimated Reading Time 5 mins
- Quick Tomato Chicken Curry. The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper.
- Saucy Chicken Puttanesca. Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. View Recipe.
- Fall-Apart Caramelized Cabbage. This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender. View Recipe.
- Tomato-Braised Rotisserie Chicken. Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise. View Recipe.
- One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth. Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
- Fresh Tomato Eggs in Purgatory with Chickpeas. Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.
- Mussels in Spicy Tomato Broth. Plus mayo bread, because we can. View Recipe.
- Pressure-Cooker Gigante Beans in Tomato Sauce. Gigante beans are our favorites, but almost any bean will be delicious this way. View Recipe.
- Spicy Tomato-Braised Pork With Herbed Polenta. If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.
- Double-Tomato Focaccia. This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.
GRATED TOMATO SAUCE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (9)Author Ashley ChristensenServings 3Estimated Reading Time 1 min
- Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
- Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.
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