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.
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
HOMEMADE TOMATO SAUCE
A handy standby which goes with just about everything, and keeps for 3 months in the fridge
Provided by Good Food team
Time 55m
Yield Makes 400ml
Number Of Ingredients 10
Steps:
- Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
- Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.
Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Sodium 0.02 milligram of sodium
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery 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
HOMEMADE TOMATO SAUCE II
Try the real thing. Delicious tomato, onion and garlic sauce with herbs.
Provided by MIRELLA CINA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 17.8 g, Fat 9.6 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 844 mg, Sugar 4.6 g
TOMATO SAUCE
Based on a recipe from Lydie Marshall's cookbook, Slow-Cooked Comfort. In her intro to the recipe she says, "For most of the year I make a chunky tomato sauce for stews and casseroles with canned tomatoes, with excellent results. In September when the Roma (plum) tomatoes are in season, I make batches and freeze them in 1-pint plastic bags." Prep and cooking times reflect choosing the fresh tomatoes option, which take longer than canned tomatoes.
Provided by mersaydees
Categories Vegetable
Time 1h15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- For sauce made with canned tomatoes:.
- In a heavy-bottomed pan, heat the oil and add canned chopped tomatoes with their juices.
- Stir in the sugar, salt, red pepper flakes, and oregano and bring to high simmer.
- Cover partially and cook over medium heat for about 15-20 minutes; occasionally mash the tomatoes into the cooking juices.
- For sauce made with fresh tomatoes:.
- Place tomatoes in a large bowl and pour boiling water over them. Allow to stand until skins come off easily, about 10 minutes (plum tomatoes have thick skins).
- Using same ingredients as above, cook tomatoes, cover the pot tightly and simmer for 45 minutes. Fresh tomatoes take longer to cook than canned ones.
- Occasionally, remove the lid and allow the condensation to drip back into the sauce.
- With a wooden spoon, mash the tomatoes.
Nutrition Facts : Calories 200.3, Fat 14.3, SaturatedFat 2, Sodium 1183, Carbohydrate 17.9, Fiber 5, Sugar 12.6, Protein 3.5
FRESH TOMATO SAUCE
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
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
HOMEMADE TOMATO SAUCE
Make and share this Homemade Tomato Sauce recipe from Food.com.
Provided by Becca Miller
Categories Sauces
Time 1h10m
Yield 2-3 cups, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, add butter, brown sugar, and onions, cook on medium high heat until onions are soft and caramelized.
- Add tomatoes in a single layer, along with garlic.
- Pour in enough stock to cover tomatoes 2/3 of the way up.
- Stir in tomato paste until desolved.
- Occasionally roll over tomatoes for even cooking, until the skins of the tomato start to fall off.
- With a wooden spoon crush tomatoes, and continue to stir until tomatoes break down into bite sized piece and the stock has reduced by about half.
- Now, break out the siv and put it on top of a large bowl.
- Now, ladle in some of the sauce and push through the siv with a wooden spoon, occasionally scraping the bottom of the siv. You'll notice that the onion, tomato, and even the big chunks of garlic get pushed through, leaving behind the tomato skins.
- Do this in batches till you've sivved all of the sauce.
- If the sauce is still too thin, return to the sauce pan and reduce until desired thickness.
- Turn off heat and stir in extra virgin olive oil, Italian seasoning, and salt and pepper to taste.
Nutrition Facts : Calories 185.5, Fat 13.6, SaturatedFat 3.4, Cholesterol 7.6, Sodium 581.3, Carbohydrate 14.4, Fiber 1.8, Sugar 10.8, Protein 3.2
HOMEMADE BASIC ITALIAN TOMATO SAUCE
Perfect Italian Tomato Sauce recipe, great with pasta and as a pizza sauce. Taken from my Udemy "Cooking Italian for Beginners" course.
Provided by Azlin Bloor
Categories Sauces
Time 8m
Number Of Ingredients 6
Steps:
- Heat the oil on medium high heat in a frying pan.
- Fry the garlic for about 15 seconds.
- Add the chopped tomatoes, stir well and bring back to boil.
- Mash the tomatoes with a potato masher, if you like or leave as is.
- Add salt and pepper and simmer for another 5 minutes.
- That's it, you now have a gorgeous tomato sauce bursting with flavours that will make all the difference on your pizza.
Nutrition Facts : Calories 163 kcal, Sugar 5 g, Sodium 314 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 9 g, Fiber 2 g, Protein 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
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- Strain half of the mixture through a coarse sieve into a bowl, and then the other half. Use a spoon to push sauce through the sieve and extract as much liquid as possible. Discard solids.
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- 4. Add the raw tomatoes along with their juices, the stock, ham bone, and herb bouquet. Bring to a boil, cover with lid, and transfer to the oven. Simmer in the oven, covered loosely for two hours. Alternatively, you can transfer the sauce to a slow cooker and cook on low heat for 4 hours.
EASY HOMEMADE TOMATO SAUCE - ERREN'S KITCHEN
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Ratings 82Calories 123 per servingCategory Sauce
- Heat 2 tablespoons of the olive oil in a large saucepan on medium heat and saute the onion, celery, and carrots until they are soft and no liquid is being released from them.
- In the middle of the softened vegetables, form a well, add the remaining olive oil, followed by the garlic. Allow the garlic to brown slightly (being careful not to let it burn).
HOMEMADE TOMATO SAUCE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Tomato Sauce RecipesCalories 60 per servingTotal Time 1 hr
- Preheat broiler. Lightly brush tomatoes and bell pepper with 1 tablespoon of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper; set aside.
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Servings 6Total Time 2 hrs 30 minsCategory Tomato
- In a large pot, combine the tomatoes with the water, cover and cook over moderate heat until the tomatoes are softened and soupy, about 15 minutes. Set a food mill over a very large bowl. Add the tomatoes and puree them into the bowl. You should have about 18 cups.
- Wipe out the pot and heat the olive oil in it. Add the garlic and crushed red pepper and cook over very low heat until softened, about 1 minute. Add the tomato puree, basil and sugar and season with salt and pepper. Simmer over low heat until the sauce is thickened and reduced to 12 cups, about 2 hours. Discard the basil. Let the sauce cool, then pour into six 1-pint plastic containers and freeze for up to 4 months.
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Cuisine ItalianEstimated Reading Time 1 minCategory Main CourseTotal Time 50 mins
- Heat 1 Tbs of olive oil in a large stockpot. Add the garlic and brown over medium heat. As soon at the edges of the garlic turn a light brown add the can of tomatoes.
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Estimated Reading Time 2 mins
- Add Olive Oil and Onions. Use a wide skillet or a wide-bottomed pot. Start with plenty of olive oil and add diced onion. Sauté until translucent and very soft.
- Season. Season the onions with salt so they release their liquids. This will help to bring out the natural sweetness of the onions. Take your time with this — it’s the first step in layering good flavor.
- Crush Tomatoes. Open a can of whole, peeled tomatoes and crush them with clean hands. The pros like to use San Marzano tomatoes for the best flavor.
- Add the Tomatoes and Simmer. Add the tomatoes to the garlic and onions. Taste and season. Simmer for about 20 minutes until the flavors come together.
- Add Flavor and Spice. We're making a basic tomato sauce here. If you want to mix it up, try adding chili flakes, capers or olives while it simmers.
- Enjoy! And those are the basics for homemade tomato sauce. If you like a smoother sauce, just purée in a blender when you're done cooking. Use it with pasta or as an ingredient in stews like cacciatore.
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- Ingredients You'll Need. Tomatoes (about 5 to 6 pounds for every quart of sauce that you want to make) Chopped onions (1 medium onion per 1 quart of sauce)
- Blanch the Tomatoes. Start by plunging your tomatoes into boiling water for 1 to 2 minutes. This will loosen their skins, so they're much easier to remove later.
- Remove the Skins, Stems, and Seeds. Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes).
- Saute the Onion and Garlic. Add about a 1/4 cup of olive oil to a large pot. Then, saute the onions and garlic until they're soft (a few minutes should do it).
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