Simple Cherry Tomato And Basil Sauce Food

BASIL CHERRY TOMATOES

Steps:

• In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired.

CHERRY TOMATOES BASIL PASTA

Steps:

• Preheat a medium size skillet over medium low heat. Add a drizzle of olive oil ( or a splash of water, veggie stock or white wine for WFPB & Plantricious compliance) and sautee the garlic for about 30 seconds or so, just until it starts to release its aroma. Take good care not to burn it.
• Add the chili flakes and sliced tomatoes to the pan and hit them with a pinch of sea salt. Stir to combine. Cover with a lid and let them simmer until they start to burst and collapse.
• Squeeze the lemon over the tomato sauce and remove from heat. Season to taste or sea salt and stir in the fresh basil and remaining olive oil. (Remember to omit all oil for WFPB & Plantricious compliance).
• Meanwhile cook the pasta until al dente according to directions on the package. Make sure the pasta water is seasoned generously with sea salt and you do not overcook the noodles. Depending on the brand the capellini could be done as soon as it collapses in the water so make sure to test one right away.
• Drain the capellini and add them to the pan with the cherry tomato sauce. Using kitchen tongs make sure to coat them well without breaking.
• Serve with extra fresh basil on top + extra lemon wedges for garnish.

SIMPLE CHERRY TOMATO AND BASIL SAUCE

Steps:

• In a large pot of salted boiling water add pasta and cook until al dente. Stir pasta occasionally while cooking. Drain pasta and transfer to a large serving bowl.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, cherry tomatoes, diced tomatoes, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Gently stir the ingredients. As the cherry tomatoes warm up, they will begin to burst. Cook for 8 - 10 minutes occasionally stirring the sauce.
• Add the sauce to the pasta and toss well. Top the pasta with basil and freshly grated Parmesan. Serve immediately.

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

FRESH TOMATO BASIL SAUCE

Steps:

• In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
• Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
• Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

TOMATO & BASIL SAUCE

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

CHERRY TOMATO SAUCE

Steps:

• In a large skillet over medium-high heat, add the oil and heat through for about one minute.
• Add the garlic and cook for 1 minute until fragrant and softened.
• Add the tomatoes, salt, pepper, Italian seasoning, and fresh basil if you desire.
• Cook and stir sauce the sauce for 10-15 minutes. Allow the sauce to simmer on medium-low heat until the tomatoes burst.
• Mash the tomatoes using a mashing utensil until desired consistency. You can also use the back of a fork to mash the tomatoes.
• Garnish with fresh basil. Serve over pasta, with a side of bread, or add meat.

CHERRY TOMATO, PANCETTA AND BASIL SAUCE FOR PASTA

Steps:

• Preheat oven to 200c.
• Place garlic cloves on baking sheet and cook about 8 minutes.
• Add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. Remove from oven and keep warm.
• Heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta.
• Bring a pot of well salted water to the boil. Cook pasta of choice-tagliatelle is suggested. Drain then add immediately to the sauce ingredients.
• Add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese.

SIMPLE TOMATO AND BASIL SAUCE FOR PASTA

Steps:

• Heat the oil in a pan and fry the onions for about 2 minutes, and the garlic and fry for a further minute.
• Add the tomatoes, sugar, bay leaf, basil, tomato puree and salt and pepper.
• Bring to the boil then reduce heat and simmer for 10 minutes or until reduced by about half.
• Remove the bay leaf and serve.