Spanish Tomato Sauce With Garlic And Orange Food

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL

Spanish-Style Tomato Toast with Garlic and Olive Oil image

Provided by Rebekah Peppler

Categories Sandwich Appetizer Breakfast Kid-Friendly Quick & Easy Lunch Spring Summer Anchovy Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 6 Servings

Number Of Ingredients 6

Ingredients

6 oil-packed anchovy fillets, finely chopped
1/3 cup extra-virgin olive oil
1 pound very ripe tomatoes (about 3 medium)
2 garlic cloves, halved
6 thick slices crusty white bread (such as country bread), well toasted
Smoked sea salt

Steps:

Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.

VERSATILE SOFRITO SAUCE

Versatile Sofrito Sauce image

This delicious tomato sofrito sauce recipe is for one of the most traditional Spanish sauces. Sofrito is a great base for sauces, soups, and stews.

Provided by Lisa & Tony Sierra

Categories Sauce

Time 25m

Yield 32

Number Of Ingredients 6

Ingredients

1 medium yellow onion
2 large cloves garlic
1 long green pepper (Anaheim or bell)
3 tablespoons extra-virgin olive oil
1 28-ounce can crushed tomatoes (or 5 to 6 large ripe tomatoes, diced)
1 teaspoon sweet paprika

Steps:

Enjoy!

Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 46 mg, Sugar 1 g, Fat 2 g, ServingSize 3-4 cups (24-32 servings), UnsaturatedFat 0 g

TOMATO SAUCE WITH GARLIC AND ORANGE

Tomato Sauce with Garlic and Orange image

From the Mediterranean coast of Spain comes this distinctive sauce, whose flavors are reminiscent of bouillabaisse. Not surprisingly, it's often served on grilled fish, but it is equally good on chicken and incredible over pork. If possible, use strong-tasting oranges-Valencias are a good choice-not overly sweet ones like navels. In Spain, the oranges used for this are very acidic, even bitter.

Yield makes about 2 cups

Number Of Ingredients 6

Ingredients

3 tablespoons extra virgin olive oil
10 garlic cloves, peeled and lightly smashed
2 cups cored and chopped fresh or canned tomato, with liquid
Pinch of cayenne or 1/2 teaspoon paprika
Salt and black pepper to taste
1 orange, sliced

Steps:

Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned, 5 to 10 minutes. Add the tomato and stir, then the remaining ingredients.
Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty. Remove the orange (and, if you must, the garlic), and serve hot. (The sauce may be covered and refrigerated for up to a couple of days before reheating; add a bit of water if it seems too thick when you reheat.)

SPANISH TOMATO SAUCE WITH GARLIC AND ORANGE

Spanish Tomato Sauce With Garlic and Orange image

Received in email - will try when my San Marzanos ripen. This may be just the thing for canned tomatoes next winter when citrus comes into season but will splurge for at least one summer orange to try her out with fresh tomatoes. Received in email from gourmet_recipes_from_around_the_world.

Provided by Busters friend

Categories Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons extra virgin olive oil
10 garlic cloves, peeled and lightly smashed
2 cups tomatoes, cored and chopped with liquid
1 pinch cayenne (1/2 teaspoons paprika OK)
salt, to taste
black pepper, to taste
1 orange, sliced

Steps:

Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned (but do not burn!), 5 to 10 minutes. Add the tomato and stir, then remaining ingredients.
Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty.
Remove the orange, and serve hot.

Nutrition Facts : Calories 132.6, Fat 10.4, SaturatedFat 1.4, Sodium 6, Carbohydrate 9.9, Fiber 2, Sugar 5.5, Protein 1.6

EASY AUTHENTIC MEXICAN RICE

Easy Authentic Mexican Rice image

This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.

Provided by PattyBluebird

Categories Side Dish Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

¼ cup canola oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce

Steps:

Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Julia Child's Provençale Tomato Sauce image

This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.

Provided by Julia Moskin

Categories dinner, one pot, main course

Time 1h30m

Yield About 1 quart

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2/3 cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
1/8 teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
1/4 teaspoon fennel seeds
1/2 teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste (optional)

Steps:

In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams

SPANISH RICE USING TOMATO SAUCE

Spanish Rice Using Tomato Sauce image

Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.

Provided by Debbie R.

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups rice
2 cups chicken broth or 2 cups vegetable broth
1 cup tomato sauce
3 minced garlic cloves
1/4 cup chopped onion
2 tablespoons oil

Steps:

In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
Turn heat to low and cover. Let simmer for 20 minutes.
Fluff with fork.

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Spanish Tomato Sauce With Garlic And Orange Food

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL

VERSATILE SOFRITO SAUCE

This delicious tomato sofrito sauce recipe is for one of the most traditional Spanish sauces. Sofrito is a great base for sauces, soups, and stews.

TOMATO SAUCE WITH GARLIC AND ORANGE

SPANISH TOMATO SAUCE WITH GARLIC AND ORANGE

Received in email - will try when my San Marzanos ripen. This may be just the thing for canned tomatoes next winter when citrus comes into season but will splurge for at least one summer orange to try her out with fresh tomatoes. Received in email from gourmet_recipes_from_around_the_world.

EASY AUTHENTIC MEXICAN RICE

JULIA CHILD'S PROVENçALE TOMATO SAUCE

SPANISH RICE USING TOMATO SAUCE

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