Pantry Friendly Tomato Sauce Food

PANTRY FRIENDLY TOMATO SAUCE

Pantry Friendly Tomato Sauce image

Provided by Alton Brown

Time 1h25m

Yield 1.5 quarts

Number Of Ingredients 14

Ingredients

2 (28-ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained
1/2 cup white wine
Kosher salt and black pepper, to taste

Steps:

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.
Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.

WEGMANS COPYCAT LASAGNA SOUP RECIPE

Wegmans Copycat Lasagna Soup Recipe image

This Lasagna Soup recipe is hearty, creamy, and tastes like all the best parts of lasagna, minus the hassle and it only takes one pot to make!Please note that the nutritional information uses turkey sausage for calculation purposes.

Provided by Rebecca Lindamood

Categories Main Course Main Dish Soup

Number Of Ingredients 12

Ingredients

1 pound bulk Italian sausage (turkey or pork)
1 onion (peeled and diced)
1 carrot (scrubbed or peeled and diced)
4 cloves garlic (peeled and minced)
1 jar marinara or spaghetti sauce
1 can diced tomatoes or tomato puree (28 ounces)
8 cups chicken broth (or beef broth)
3 cups campanelle pasta (or broken lasagna noodles, rotini, elbows, small shells, or other small shaped noodles)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 teaspoon granulated garlic (or garlic powder)
fresh parsley and basil

Steps:

Press the sausage into the bottom of a large soup pot into a patty. Place the pot over medium high heat and let cook for 4 minutes undisturbed, then use a spoon to break up the sausage.
Add the diced onion and carrot and stir into the sausage. Continue cooking until the sausage is well browned. Add the garlic and cook for 1 minute, or until fragrant.
Add the marinara or spaghetti sauce, diced tomatoes or tomato puree, and broth, and raise the heat to high, bringing the mixture to a boil.
Drop the heat to medium low and simmer until the carrots are tender. Stir in the pasta and cook until the pasta is tender.
In a small mixing bowl, smash together the ricotta cheese, mozzarella, and granulated garlic. Remove the soup from the heat and stir in the cheese mixture until evenly distributed.
If desired, garnish with fresh parsley and/or basil.

Nutrition Facts : Calories 374 kcal, Carbohydrate 40 g, Protein 25 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 69 mg, Sodium 1837 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CASHEW SAUCE

Cashew Sauce image

Provided by Alton Brown

Categories condiment

Time 25m

Yield approximately 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup cashew butter, recipe follows
3/4 cup coconut milk
1/4 teaspoon cayenne pepper
Salt, optional
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt

Steps:

Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

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