Pasta With Chunky Tomato Sauce Food

EASY CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

PASTA WITH CHUNKY TOMATO BLACK BEAN SAUCE

Steps:

• Cook pasta as instructed on the packet, drain, and set aside.
• While the pasta is cooking, heat olive oil in a saucepan on medium heat and add minced garlic. Saute until translucent, then add chopped onions and saute until soft and starting to turn brown.
• Add cooked black beans, saute for a minute, then add half of the water (1/2 cup if you're using the original measurements of this recipe) and bring to the boil. Lower heat and simmer for about 5 minutes.
• Now mush the black beans right there in the saucepan with a fork or a ricer to blend in with the water to create a thick sauce. You can leave some beans whole depending on your choice -- this is your creation.
• Once some or all the beans are mooshed to satisfaction and the concoction is nice and thick, add the tomato paste and saute for a minute to remove its rawness. Then add the chopped tomatoes, remaining water, and sugar (to reduce the acidity of the tomatoes) and mix well.
• Add salt and pepper to taste. I generally prefer to do this as you go along, adding small amounts of salt and pepper to each stage of sauteing.
• Allow the sauce to bubble nicely and simmer for about 5-10 minutes or until it is satisfactorily thick.
• Now it's time to throw in the sliced olives, swirl around, then add the fresh basil and thyme and mix gently. Let simmer for a minute, then add the cooked pasta and mix well, ensuring that all the pasta is well covered by the sauce.
• Remove the saucepan from the hob and let it sit for a minute away from the heat. Now if you're using the sour cream or Greek yogurt, this is when you would add it in and mix gently. Do not add this while the saucepan is still on the flame/burner or it might curdle. Well, even if it does, it's not going to taste bad, it's just going to look a bit odd, but will still taste just as good -- honest.
• That's it -- all done. Garnish with some fresh basil leaves if you've got some lying around and serve hot.

CHUNKY SAUSAGE & TOMATO PASTA

Steps:

• Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
• Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
• While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

ISRAELI COUSCOUS WITH CHUNKY TOMATO SAUCE

Steps:

• In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
• Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
• Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
• Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
• Roughly chop tomatoes and add to saucepan with their juice.
• Add basil, thyme and red pepper flakes.
• Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
• Season sauce with salt and pepper and pour over couscous. Serve immediately.

CHUNKY ITALIAN SPAGHETTI SAUCE

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

CANNED CHUNKY TOMATO AND VEGETABLE SAUCE

Steps:

• Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
• Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
• Peel and chop the onion and peel and mince the garlic.
• Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
• Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
• Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
• When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
• Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
• Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
• Repeat until all the jars are filled.
• When the jars have cooled turn the right way up and store.
• This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
• Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.