Spicy Tomato Sauce Martha Stewart Food

SPICY TOMATO SAUCE (MARTHA STEWART)

Steps:

• In a large skillet, heat oil over medium heat.
• Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
• Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
• Raise heat and bring to a boil.
• Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
• Cook unitl sauce thickens, about 25 minutes.
• Remove from heat, transfer to a service dish, and garnish with parsley.

SPICY TOMATO SAUCE WITH PANCETTA

Steps:

• Heat oil in a heavy medium pot over medium heat. Cook pancetta, stirring often, until golden and fat has rendered, about 8 minutes. Add onion and red-pepper flakes, and cook, stirring occasionally, until tender, 10 to 12 minutes.
• Stir in chopped tomatoes with juice, and add salt. Simmer gently, stirring occasionally, until sauce is thick, about 25 minutes.

EGGS IN SPICY TOMATO SAUCE

Steps:

• Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.
• Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
• Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.
• Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.

SPICY TOMATO SAUCE

Steps:

• In a large skillet, heat olive oil over medium heat. Add garlic and cook slowly until golden brown on all sides, about 10 minutes.
• Add tomatoes and their juice (do this carefully to keep oil from spattering), red-pepper flakes, and salt and pepper to taste; raise heat and bring to a boil. Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
• Cook until sauce thickens, about 25 minutes. Remove from heat, transfer to a serving dish, and garnish with parsley.

BASIC SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

SPICY ROMESCO DIPPING SAUCE

Steps:

• Roast bell pepper directly over a gas flame, or on a rimmed baking sheet directly under the broiler, turning several times, until blackened all over, about 10 minutes. Transfer to a bowl or resealable plastic bag; cover or seal and let stand 10 minutes. Remove stem and seeds, then peel and discard blackened skin (a paper towel makes quick work of this). Tear pepper into pieces.
• Pulse garlic and almonds in a food processor until finely chopped. Add roasted pepper, tomatoes, vinegar, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Purée until smooth. With motor running, slowly add oil through feed tube until combined, a few seconds. Serve, or refrigerate in an airtight container up to 5 days.

CREAMY TOMATO SAUCE

Steps:

• Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper.
• Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.

SPAGHETTI WITH TOMATO SAUCE (MARTHA STEWART)

Steps:

• In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
• In a separate pot, prepare the tomatoes by bringing a pot of water to a boil and peeling and seeding. Add 2 tablespoons salt to water to loosen skins. Cut a small X on bottom of each tomato and drop one or two into boiling water just until skin begins to curl. Lift out of water and drop into ice-water bath to stop the cooking. Return to boiling water of skins do not slip right off. Use a sharp knife to cut the outside fleshy part of the tomatoes into large pieces and cut them into strips. *If using whole canned tomatoes make sure you strain before adding to the pan.
• Drop spaghetti into boiling salted water and stir. Cook until al dente, about 11 minutes.
• Place a 12 inch saute pan over medium heat, and add the oil.
• Add the garlic to the pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add the red-pepper flakes and remaining 1/4 teaspoon salt. Cook until the garlic is medium golden, about 1 minute.
• Increase heat to high. Tilting pan at an angle, add the reserved tomatoes. Cook, swirling pan occasionally, until the tomatoes begin to break down (pear tomatoes will burst and canned tomatoes will thicken).
• Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry when pasta is added. Add pasta to sauce in saute pan. Cook until the sauce begins to cling to the pasta, 3 to 4 minutes.
• Stir in the basil and cook 30 seconds more.
• Divide among bowls, and sprinkle with cheese, if desired. Serve.

SPAGHETTI AND TOMATO SAUCE 101

Steps:

• Cover and bring 3 quarts of salted water to a boil in a large stockpot.
• If using cherry tomatoes, wash and stem. If using vine-ripened tomatoes, prepare an ice-water bath; bring a large pot of water to a boil. Using a paring knife, score nonstem end of each tomato with a shallow x. Blanch tomatoes in boiling water for 30 seconds. With a slotted spoon, transfer tomatoes to ice bath (keep water simmering). Using a chefs knife, cut flesh into 1/4-inch strips; set aside. Press cores of tomatoes through a sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill fitted with a fine disk.
• Drop pasta into boiling water; stir. Cook until al dente, about 11 minutes.
• Meanwhile, place a 12-inch skillet over medium heat; add oil. Add garlic; cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and 1/4 teaspoon salt. Cook until the garlic is medium golden, about 1 minute.
• Increase heat to high. Tilting pan at an angle, add tomato strips and pulp from sieve. Cook, swirling pan occasionally, until tomatoes begin to break down, cherry tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using cherry tomatoes, mash a few with a spoon (if they start to get too dry, add a little water from the pasta stockpot).
• Drain pasta in a colander, reserving 1 cup cooking liquid in case the sauce gets too dry. Add pasta to sauce; cook until sauce clings to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls; sprinkle with cheese, if using. Serve.