Plum Tomato And Sage Sauce Food

PLUM TOMATO AND SAGE SAUCE

Steps:

• In 10-inch skillet, heat olive oil over medium-low heat. Add onion and cook until very tender and slightly golden, about 15 minutes.
• To onion in skillet, add chopped tomatoes with their juice, chicken broth, and white wine; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring and pressing tomatoes with back of slotted spoon occasionally during cooking to crush them.
• Remove cover and simmer tomato mixture 25 to 30 minutes longer, stirring occasionally, until sauce has reduced and thickened slightly. Stir in butter, sage, and salt. Serve with shredded cheese if you like.

ROASTED PLUM TOMATO SAUCE

Steps:

• Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper.

FRESH PLUM TOMATO SAUCE

Steps:

• Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
• Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
• Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.

FRESH PLUM TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
• Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.

ARUGULA AND PLUM TOMATO SAUCE

Steps:

• Heat oil and butter in a medium skillet over low heat; stir in the garlic; saute 1 minute.
• Add the tomatoes and heat to boiling, about 5 minutes.
• Stir in the arugula and simmer, stirring, until wilted and sauce is slightly reduced, about 3 minutes.
• Season with salt and pepper. Toss hot pasta with the sauce.
• Serve topped with Parmesan cheese.

EASY CHICKEN IN PLUM TOMATO SAUCE

Steps:

• remove skin from chicken.
• heat 1 tablespoon of olive oil and butter in a pan over medium heat.
• add chicken pieces, season with salt and pepper.
• cook for 8 minutes, turn chicken pieces over and cook for 8 minutes.
• remove chicken from pan and keep warn.
• heat 1 tablespoon of olive oil in frying pan.
• add onions and garlic, cooking until onions are soft.
• add yellow peppers and tomatoes, red pepper flakes, saffron.
• cook for 5 minutes.
• pour in wine and cook for 7 minutes.
• combine chicken with tomato mixture.
• sprinkle with parsley flakes.
• serve with cooked potatoes.