Tomato Beer Sauce Food

TOMATO BEER

Steps:

• Mix the ice cold beverages and enjoy!
• A little ice is optional.

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

TOMATO BEER OR RED ROOSTER

Steps:

• Add a shot of tomato juice to the ale in a pilsner glass.
• Cook's Note: If you add a splash of hot sauce, this drink becomes a Ruddy Mary.

TOMATO BEER SAUCE

Steps:

• 1. take big sauce pot and add your olive oil with your onions and cook until translucent. Then add your garlic and cook until garlic is golden brown.
• 2. Add your 2 cans of diced tomatoes, add a can of water and let cook until your sauce comes to a simmer. When your sauce comes to a simmer add 2Tbsp of sugar, keep stirring until sugar is dissolved and add your basil leaves.
• 3. Add 2 Bottles of beer to the tomato sauce and let the sauce come to a boil then cook on med/low heat and you could add your cooked sausage or chicken, or just let cook on low if you are keeping the sauce plain.
• 4. while your sauce is cooking. Add 2 bottles of beer in a pot and fill the pot the rest of the way with water. Add salt to cut the bitterness. Cook on high when the water comes to a boil add your Pasta and cook until al dente.
• 5. Drain your pasta. Top your pasta with the delicious beer sauce, add some Parmesan cheese if desired and enjoy!!

TOMATO SAUCE

Steps:

• In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.

HOMEMADE TOMATO SAUCE

Steps:

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

CATAHOULA BRISKET IN SPICY BEER & TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Spice mix: Combine all ingredients; blend well.
• You will not need all of the mix.
• Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like).
• Season brisket with 3 tablespoons spice mix.
• Season flour with 4 tablespoons spice mix.
• Dust meat with seasoned flour.
• Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add meat; sear on both sides.
• Remove to a platter.
• Add remaining 2 tablespoons oil to pan.
• When hot, add onions, carrots, jalapeno and garlic.
• Cook, stirring occasionally, until onions are caramelized.
• Add Roma tomatoes; cook until they break down.
• Add canned tomatoes and chipotles.
• Season with salt and pepper.
• Cook to a stewlike consistency.
• Add beer and stock.
• Return meat to pot, cover loosely with foil; place in oven.
• Roast for 3 to 3 1/2 hours, until tender.
• Remove brisket; set aside.
• Reduce sauce until slightly thickened, then strain out solids.
• Transfer solids to a blender; liquefy with a small amount of sauce.
• Mix blended solids back into sauce.
• Add vinegar and lime juice.
• Adjust seasoning.
• Let meat rest for 10 minutes before slicing.
• When ready to serve, slice thinly and briefly reheat in sauce.

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.

TOMATO-SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper. Slice sausages thinly, if desired.