Italian Seasoned Tomato Sauce Food

ITALIAN TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
• Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
• Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

SEASONED TOMATO SAUCE

Steps:

• Combine tomatoes, onion, garlic, oregano, sugar, pepper & bay leaves in a large stainless steel or enamel saucepan.
• Bring to a boil over high heat, reduce heat & boil gently, uncovered, until very thick, about 1 1/2 hours; stir frequently.
• Press through a food mill or coarse sieve to remove skins & seeds; add lemon juice & salt.
• Remove hot jars from the canning kettle & ladle sauce into jars leaving 1/2 inch of head space; remove any trapped air bubbles, readjust the head space, wipe rims & apply lids until finger tight.
• Transfer jars to the canner & set timer for 35 minutes when the water returns to a boil.

AUTHENTIC ITALIAN TOMATO SAUCE

Steps:

• In a large pot, sauté onion and garlic in olive oil.
• Empty plum tomatoes into large bowl and squash with your hands.
• Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

ITALIAN SEASONED TOMATO SAUCE

Steps:

• Wash tomatoes; drain.
• Peel, core and cut into small pieces; set aside.
• Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and
• seasonings
• Simmer about 2 hours, stirring occasionally.
• Press mixture through a sieve or food mill; discard seeds.
• Cook pulp in a large, uncovered saucepot over medium-high heat until
• sauce thickens, stirring to prevent sticking.
• Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.
• Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace.
• Wipe jar rim clean.
• Place lid on jar with sealing compound next to glass.
• Screw band down evenly and firmly just until a point of resistance is met.
• process 35 minute in a boiling water bath canner.

REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)

Steps:

• Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
• Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
• After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
• After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
• After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
• Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
• After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
• After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
• Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.

ITALIAN TOMATO SAUCE

Steps:

• Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
• Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I like to give the tomatoes a quick spin in the blender to break them down a bit, then add them to the pot.
• Continuing to cook, stirring occasionally, over medium heat, until it comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
• Add the parsley, then remove from the heat.
• Serve over pasta, in lasagna, or use it as a dipping sauce. I like to make double (or triple!) batches and freeze it in freezer bags.

MY ITALIAN SAUCE WITH FRESH TOMATOES

Steps:

• At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
• Have a stock pot filled with boiling water and another stock pot filled with ice water.
• Take the tomatos and quickly but all of them in the boiling water for 1 minute.
• Take out and transfer to the pot of ice water.
• After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
• Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
• To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
• Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
• Dice tomato after deseeding.
• Transfer all diced tomatos to a empty stockpot.
• Add all the ingredients and bring to a boil.
• Reduce once brought to a boil and let it cook 4 hours to all day if you can.
• Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.

SIMPLE SEASONED TOMATO SAUCE

Steps:

• In a large pot, heat oil over medium-high heat.
• Add onion and garlic and saute until soft and translucent--about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavour.
• I like my sauce a little spicier, so I add a few red pepper flakes.