THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
SNEAKY MOMMA'S TOMATO SAUCE
Make and share this Sneaky Momma's Tomato Sauce recipe from Food.com.
Provided by Serah B.
Categories Sauces
Time 1h20m
Yield 4 cups
Number Of Ingredients 16
Steps:
- Heat oil over medium and saute onion and red pepper until soft, about 5 minutes. Add garlic and saute about 1 more minute.
- Add tomatoes, tomato paste, basil, kale, carrot, parsley, oregano, thyme, and red pepper flakes.
- Bring to a boil, then reduce to low and simmer for one hour.
- Allow to cool slightly, then transfer to blender and blend until smooth.
- Add sugar, salt, pepper and reheat if necessary before serving. Freezes well.
Nutrition Facts : Calories 187.4, Fat 5, SaturatedFat 0.8, Sodium 824.9, Carbohydrate 34.6, Fiber 9.8, Sugar 18.8, Protein 7.8
MAMA LEONE'S ITALIAN TOMATO SAUCE (GOOD FOR MANY USES)
I grew up across the street from a real Mama Leone-an amazing Irish woman who had an Italian husband and a live-in Italian mother-in-law who taught her to cook. This awesome recipe was a neighbourhood favourite. It has been equally popular with everyone who has ever tasted it. It is an all-purpose Italian sauce. I usually make it for spaghetti and have added optional instructions for that purpose. Without the meat, it is vegan friendly. It's also a good pizza sauce base. You can add other herbs, spices and vegetables if you like, but we have always kept it simple. That's why once it was a lifesaver for a friend who is allergic to garlic. The sauce freezes extremely well.
Provided by Leggy Peggy
Categories Sauces
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients (except the meat and onions) in a large pot.
- Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
- Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
- The sauce needs to cook until it bloops-namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
- Remove and discard the chillies and bay leaves.
- What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
- Drain off any fat.
- Add meat mixture to cooked sauce and stir well.
- Heat the mixture well, then ladle over pasta.
MOM'S HOMEMADE TOMATO SOUP
Every summer , when the tomatoes started to ripen , until the first frost, we canned Tomatoes! Tomato Soup was MY favorite! This is the recipe my Mom used.
Provided by beachgams
Categories Onions
Time 31m
Yield 14 quarts, 28 serving(s)
Number Of Ingredients 10
Steps:
- 1.Wash and cut up tomatoes in large cooker(squish them up as you go)Chop onion, celery, parsly and add to tomatoes along with Bay leaf. Cook until tomatoes are completely juiced up.(once it comes to a boil aprox 15 minuets) Put through a sieve to seperate juice.
- 2. Rub flour and butter into a smooth paste and thin with tomatoe juice. Add to boiling juice , strirring to prevent scortching.
- 3. Add salt, sugar and pepper.
- 4. Fill clean jars to within 1 inch of top of jar. Put on cap , scewing band tight. Process in water bath for 15 minuets. Transfer jars to cool and seal. You will hear the lids "sing" as they seal.
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