Leafy Tomato Sauce Food

LEAFY TOMATO SAUCE

Leafy Tomato Sauce image

Provided by Harold Mcgee

Categories dinner, one pot, pastas, appetizer, main course

Time 1h30m

Yield About 2 quarts

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
5 pounds fresh tomatoes, halved
Salt
10 to 15 tomato leaves from unsprayed plants
Cooked pasta for serving

Steps:

In a large pot, heat olive oil on medium heat, add onion and garlic, and cook until soft, about 10 minutes.
Add tomatoes, turn heat to high and bring to a boil, stirring and mashing to break up tomatoes. Turn heat down and simmer, uncovered, until mixture has thickened, about an hour.
Pass mixture through a food mill or coarse strainer to remove skins and seeds. Return sauce to pot and season with salt to taste. Ten minutes before serving, heat to a simmer and stir whole tomato leaves into sauce. Ladle sauce onto cooked pasta; let leaves stay behind in pot.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 232 milligrams, Sugar 3 grams

SIMPLE TOMATO SAUCE

Simple Tomato Sauce image

Provided by Giada De Laurentiis

Time 1h35m

Yield 6 cups

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered 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 half 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.

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