Super Flavorful Fresh Tomato Sauce Food

FRESH TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

THE BEST FRESH TOMATO SAUCE

Steps:

• Sauté onions & garlic: Heat your sauce pot with oil, then saute diced onions and minced garlic until soft (about 3-5 minutes). Remove from burner and set aside.
• Boil tomatoes: Then bring a large pot of water to a boil for blanching. In shifts, drop tomatoes into water while boiling until they begin to wrinkle and peel (about 2-3 minutes). Use a slotted spoon to remove tomatoes and place on sheet pan to cool.
• Peel cooled tomatoes: Use hands to peel the skin from tomatoes. Use a pairing knife to carefully remove the hard tomato core. Roughly chop up tomatoes and add to pot with the onions and garlic.
• Simmer: Add tomato paste and pinch of salt, let tomatoes simmer on LOW for up to 2 hours - stir often.
• Season with herbs: When sauce is finished, season with salt to taste, add a dash of black pepper, and stir in chopped fresh basil. Enjoy! See notes for storing tips.

SUPER FLAVORFUL FRESH TOMATO SAUCE

Steps:

• Heat the olive oil in a large sauce pot over low heat. Then add in the garlic and onions and sweat for 5 minutes.
• Turn the heat up to medium-low, stir in the salt, pepper, tomato paste and warm water, and bring to a simmer.
• Then add in the tomatoes, stir to combine, cover and simmer for 10 minutes.
• Uncover, and remove from heat. Stir in the basil, parsley and oregano.
• Ladle the sauce into a blender (or use a hand blender) and pulse until you've reached your desired consistency.
• Taste and season with more salt if desired.
• Can be used right away or store in an airtight container in the refrigerator for up to 3 days or freezer up to 6 months.

HOMEMADE TOMATO SAUCE I

Steps:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.