Tomato And Sage Sauce Food

PUMPKIN MEATBALLS WITH CINNAMON-SAGE TOMATO SAUCE

Steps:

• Using a fork, mix together the turkey, pumpkin puree, sage, sugar, cinnamon, salt, black pepper, nutmeg, ginger, garlic powder and egg in a large bowl. Refrigerate for at least 30 minutes to help firm.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Form the turkey mixture into evenly sized (approximately 1.5-inch) meatballs. You should end up with about 22 in total. Note: If they're fussy, you can smooth them into a rounded shape once they're on the baking sheet.
• Bake the meatballs for 15 minutes on one side. Carefully turn them over and bake for an additional 15 minutes. Add the meatballs to a pot of simmering Cinnamon-Sage Tomato Sauce. Cover and simmer for another 10 to 15 minutes, allowing the meatballs to soak up the yummy sauce flavor. Serve with the Spaghetti Squash "Pasta."
• Add the broth, tomato sauce, pumpkin puree, basil, garlic powder, cinnamon and sage to a large pot and mix well. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes. Season with salt and pepper to taste. Sprinkle on some crushed red pepper to kick up the heat if desired.
• Microwave the spaghetti squash to soften slightly, about 4 minutes.
• Slice off the ends of the squash, then slice in half lengthwise. Scoop out the seeds and pulp. Place the squash cut-side down in a baking dish with an inch of water. Microwave for 9 to 10 minutes. Once cool, use a fork to scrape out spaghetti-like strands.

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.

TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
• Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

ROASTED CHERRY TOMATO & SAGE SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Combine tomatoes, onion, garlic, sage, 1 tablespoon oil, vinegar, salt and pepper in a 9-by-13-inch metal pan. Roast, stirring once halfway through, until the tomatoes and onion are tender, 15 to 20 minutes.
• Lightly mash the tomatoes to release their juices. Stir in the remaining 2 tablespoons oil. Serve warm.

PORK CHOPS IN TOMATO SAGE SAUCE

Steps:

• Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.
• Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.
• Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.
• Cook mixture over medium-high heat until butter melts.
• Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.
• Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes.
• Divide tomato sauce between pans, spreading over chops.
• Reduce heat, cover and simmer until chops are tender, about 30 minutes longer.
• Degrease sauce; adding reserved tomato juice if you like a thinner sauce.
• Season with salt and pepper.
• Transfer chops to a platter, and spoon sauce over.
• Sprinkle with mnced sage and reserve.

FRESH TOMATO CREAM SAUCE

Steps:

• Melt the butter in a large skillet. Add the onions and cook until slightly softened.
• Add the garlic, basil, rosemary, and white wine. Simmer for 5 minutes.
• Add the diced tomatoes. Cook for 10 minutes, until the tomatoes have softened.
• Add the heavy cream. Gently simmer, stirring occasionally, until the sauce has thickened slightly, about another 10 minutes.
• Remove from heat, and season to taste with salt and pepper. Serve over freshly cooked pasta.

CANNELLINI WITH TOMATO-SAGE SAUCE

Steps:

• For beans:
• Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
• Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
• For sauce:
• Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
• Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

CAPER AND TOMATO BUTTER SAUCE

Steps:

• In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.

PORK CHOPS WITH TOMATO-SAGE GRAVY

Steps:

• Preheat the oven to 350°F (180°C).
• Place the flour in a shallow bowl. In a separate small bowl, combine the seasoned salt, salt, garlic powder, onion powder, black pepper, and cayenne and mix well. Rub the spice mixture onto both sides of the pork chops. Stir any excess seasoning into the flour.
• Dredge the seasoned pork chops in the flour, shaking off any excess. Set the remaining flour aside for use in the gravy.
• In a large cast-iron skillet over medium heat, warm the oil until hot. Place 3 pork chops in the skillet and cook until browned, about 4 minutes. Flip and cook on the other side until evenly colored, about 4 minutes more. Move the pork chops to a paper towel-lined plate to drain. Repeat with the remaining chops.
• To make the gravy, pour off all but 1/4 cup of oil. Whisk 1/4 cup of the remaining flour into the drippings in the skillet over medium heat, cooking until it forms a paste.
• Whisk in the chicken broth, garlic, and tomatoes and cook until the gravy thickens, 2 to 5 minutes. Return the pork chops to the skillet, reduce the heat to medium-low, and simmer for 5 minutes to let the flavors meld. Add the chopped sage and cover the skillet with an oven safe lid or foil.
• Move the skillet to the oven and bake until the meat is tender, about 30 minutes. If the gravy is too thick, stir in 1/4 to 1/3 cup water and bake for 5 minutes more, covered.
• Remove from the oven and let the chops rest for at least 10 minutes. Garnish with sage leaves and serve.