AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA
NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).
Provided by Christina Conte
Categories Main Courses
Time 15m
Number Of Ingredients 7
Steps:
- Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
- Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
- Add the salt and continue to simmer at a fast pace, and stir often.
- The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
- Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
- Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
- Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.
Nutrition Facts : Calories 135 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4, Sodium 498 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
QUICK HOMEMADE TOMATO SAUCE
I needed a recipe for a quick tomato sauce and all I had was canned tomatoes. I found this online and it was perfect! I hardly want "slow" cooked sauce anymore!
Provided by HisPixie
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil over medium heat. Add chopped onions; you could also use shallots if you had them. Cook until soft, a few minutes. Add garlic and saute for about a minute.
- Add tomatoes, tomato paste, sugar, salt and pepper. Bring to boil, then reduce heat to the point where the sauce still simmers. Add dried herbs. Simmer for 15-20 minutes. (While it's simmering, you can smash the sauce up a bit with a ricer or pastry blender, to break up some of the tomatoes--depends on how chunky you like your sauce.) If using fresh basil, add now.
Nutrition Facts : Calories 135.6, Fat 7.2, SaturatedFat 1, Sodium 401.5, Carbohydrate 17.7, Fiber 3, Sugar 13.1, Protein 2.4
QUICK TOMATO SAUCE
Provided by Michael Chiarello : Food Network
Time 55m
Yield 2 1/4 cups
Number Of Ingredients 9
Steps:
- Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
- Heat the olive oil in a heavy saucepan over medium high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until lightly brown, about 2 minutes. Remove the jalapeno and reserve.
- Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil. Add the sun-dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red versus the pale blue red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking.
- Discard the bay leaf. Peel, seed and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat s they like to their plates.
- Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. The recipe may be increased proportionately.
HOMEMADE TOMATO SAUCE
A handy standby which goes with just about everything, and keeps for 3 months in the fridge
Provided by Good Food team
Time 55m
Yield Makes 400ml
Number Of Ingredients 10
Steps:
- Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
- Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.
Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Sodium 0.02 milligram of sodium
QUICK FRESH TOMATO SAUCE
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
Provided by David Tanis
Categories sauces and gravies
Time 30m
Yield About 2 1/2 cups
Number Of Ingredients 7
Steps:
- Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
- Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
- Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 12 grams
30 MINUTE TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, tomato paste, crushed tomato, dried oregano, dried basil, salt, pepper
Provided by Matt Ciampa
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a pot over medium heat, add the olive oil, onion, garlic, and tomato paste. Cook for 5-7 minutes or until the tomato paste has caramelized.
- Add the canned tomatoes, dried oregano, and dried basil. Reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness.
- Add salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY
Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese
Provided by Rie McClenny
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
- Peel the garlic cloves and finely chop.
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
- Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
- Add the red pepper flakes and stir to combine.
- Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
- Add the wine and cook for about 1 minute, just to burn off the alcohol.
- Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
- Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
- Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
- To serve, cook the spaghetti in a large pot of salted boiling water.
- Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams
EASY TOMATO SAUCE
Easy and yummy tomato sauce with few ingredients. Tasty.
Provided by Lima
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 14.8 g, Fat 16 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 436.5 mg, Sugar 1.9 g
10 MINUTE TOMATO SAUCE FROM AMERICA'S TEST KITCHEN
Fresh tasting pasta sauce using canned crushed tomatoes as described on America's Test Kitchens. Use either Muir Glenn or Tuttoroso crushed tomatoes because they use a lower processing temperature in the canning process and therefore are fresher tasting than other brands. Recipe Notes: According to the chefs, grating the onions instead of chopping allows them to carmelize more quickly. The butter is used because saturated fats helps the onions stay sweet. Olive oil contains unsaturated fats that react with an enzyme in the onion that can result in a bitter taste. Using crushed tomatoes is preferable to other forms. The chefs apparently expended a great deal of effort in developing this simple recipe so it is suggested that it be followed closely in order to acheive a fresh tasting sauce from canned tomatoes.
Provided by ks100
Categories Spaghetti
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Saute 2 minutes. Add oregano and 1/2 tsp salt. Cook with stirring 3 minutes until onions begin to brown. Add crushed garlic. Cook 30 seconds. Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering. Turn heat to medium low. Simmer 10 minutes. Remove from heat. Stir in olive oil and basil. Season with salt and pepper to taste. Serve over pasta.
Nutrition Facts : Calories 152, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 604.1, Carbohydrate 16.2, Fiber 4, Sugar 0.7, Protein 3.6
EASY CHUNKY TOMATO SAUCE
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 6
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.
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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