Grilled Tomato Sauce With Garlic Food

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

GRILLED-TOMATO SAUCE

Steps:

• Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush grill and the tomatoes with oil. Season tomatoes with salt and pepper.
• Grill tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel tomatoes; discard skins.
• Put tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. Sauce can be refrigerated in an airtight container, up to 3 days.

GRILLED TOMATO SAUCE WITH GARLIC

Steps:

• Toss the tomatoes with a little oil to coat them, then grill, broil, or sear in a heavy skillet until wrinkled and charred in places.
• Toast the oregano in a dry skillet until fragrant, then remove to a dish.
• Toss the garlic cloves with enough oil to coat lightly, then put them in the same skillet. Cover and cook over medium heat, shaking the pan occasionally, until browned on the outside and tender when pressed. Peel the garlic when cool enough to handle.
• Puree the tomatoes and garlic in a blender until smooth. Heat 2 tbls. oil in a wide, deep skillet over medium high heat. Pour in the tomato sauce and add the oregano. Simmer the sauce, stirring frequently, until it's thickened, about 10 minutes. Season with salt to taste.
• Variation:.
• Grilled Tomato Sauce with Chiles.
• Toast 2 ancho chiles in a 300*F. oven until puffed and fragrant, about 3 minutes. Remove the stems, seeds, and veins, tear the pods into pieces, and puree in a blender with the tomatoes and garlic.

GARLICKY GRILLED FLATBREAD STRIPS WITH FRESH TOMATO SAUCE

Steps:

• Preheat a grill to medium-high heat. In a medium bowl, stir the chopped tomatoes with 1 tablespoon olive oil, the vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss well and let stand to become juicy and soft while you make the pizza.
• Divide the dough into 2 pieces. Stretch each piece of dough into a large rectangle on a lightly floured work surface using your hands or a rolling pin, about 10-inches long by 6-inches wide. Transfer to the back of a large baking sheet using your hands and reshape the rectangle, if necessary. In a small bowl, mix the remaining 3 tablespoons oil with the grated garlic and lightly brush the top of each piece of dough.
• Working with one piece of dough at a time, place the dough, oiled-side down, on the grill until the dough puffs and the bottom is lightly charred with deep grill marks, 2 to 3 minutes. Flip the dough, using heatproof tongs and a spatula. Brush what is now the top of the pizza with half the oil and sprinkle with half the Parmesan. Grill until the cheese is melted and the pizza is crisped, about 2 minutes. Transfer to a large cutting board. Repeat with the second dough rectangle.
• Cut the grilled pizza into 2-inch wide strips and cut each in half crosswise. Mash the tomato mixture, using a potato masher, to form a chunky sauce and stir in the basil. Serve the flatbread strips with the tomato sauce on the side.

BACON, ONION, GARLIC & TOMATO SAUCE

Steps:

• Cut bacon slices into 4 pieces and cook over medium heat in a large sauce pan. You may have to do this in 2 batches.
• Cook bacon until a golden brown, but NOT crispy. You do not want any burnt edges.
• Remove bacon and place on paper towels to absorb fat.
• Add roughly diced onions and cook on medium heat until translucent.
• Add your garlic and continue cooking until onions appear to start turning golden brown.
• Strain mixture with a sieve over a bowl, as you want to reverse the bacon fat.
• Put mixture back into pan and add a half of the diced tomatoes.
• Cook, toss and turn for about 5 minutes.
• Return bacon and bacon fat back into mixture and heat through.
• Pour over your favourite pasta and sprinkle with cheese and fresh basil leaves.

GRILLED SPICE-RUBBED PORK WITH TOMATO GARLIC SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
• Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne, and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl. Pat pork dry and add to spiced oil in bowl, turning to coat.
• Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until thermometer inserted diagonally 2 inches into thickest end of meat registers 150°F, 16 to 18 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. (Internal temperature will rise to 160°F while pork stands.)
• Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer until sauce is slightly thickened, about 10 minutes. Slice pork and serve with sauce.

GRILLED TOMATO SAUCE

Steps:

• Core each tomato and cut an X in it's base. In a bowl, toss the tomatoes and bell pepper with 1 to 2 tablespoons of the olive oil; season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the tomatoes on the hot grill, X-side up and away from direct heat, with the red pepper. Cover the grill and cook, turning the bell pepper to char evenly all over. Cook the tomatoes for 8 to 10 minutes. When the bell pepper's skin is blistered and blackened all the way around (about 15 minutes), put the pepper in a bowl and cover to steam and loosen the skin. Take the tomatoes off the heat and let cool to room temperature.
• Peel the grilled vegetables. Halve the tomatoes horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices.
• Seed the bell pepper and slice off the ribs; discard the seeds and ribs. Finely dice the bell pepper; set aside. Heat the remaining 2 tablespoons olive oil in a cast-iron skillet (if you're cooking at the grill) or in a large sauté pan (if you're working at your stove) over medium heat until hot. Add the onion, season with 1/2 teaspoon of the salt, and sauté until softened, about 2 minutes. Add the garlic and oregano and stir. Add the tomatoes and their juice and bring to a boil over high heat. Decrease the heat to medium and simmer until thickened, about 10 minutes. Add the bell pepper and simmer for another minute. Add the vinegar. Season to taste with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and finish with parsley.
• Keep warm until ready to serve or let cool, cover, and refrigerate. Store this in an airtight container in your fridge for 4 to 5 days or in your freezer for up to 2 months.

SPAGHETTI WITH TOMATO GARLIC SAUCE

Steps:

• Heat the oil and sauté until onions turn translucent. Add the garlic and cook for 1-2 minutes.
• Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low.
• Add the spices 5-10 minutes before turning the heat off.
• Meanwhile cook and drain the pasta.
• Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes.
• Ready to serve.
• I like to add some pepper on my plate!

PASTA WITH GRILLED TOMATO AND SCALLION SAUCE

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer.
• Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper.
• Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute.
• Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the scallions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions.
• Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce.
• Season the pasta with salt and pepper and serve immediately.

KUWAITI DAQOOS (TOMATO, GARLIC, CILANTRO SAUCE)

Steps:

• Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil).
• Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato.
• Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste.
• Serve hot with roast chicken or grilled fish and rice.