TOMATO PEPPER SAUCE
Passed down from my grandparents, this recipe is a great way to use the extra tomato and peppers from the garden! Quick, easy and also very healthy! A nice warm lunch for the veggie lover! Makes its own sauce and can be canned for the winter months. Serve over sliced fresh buttered bread and a few shakes of salt and pepper.
Provided by rubybegonia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.
- Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 9.9 g, Fat 0.4 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 9.1 mg, Sugar 6.2 g
PASTA WITH PEPPER AND TOMATO SAUCE
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
- Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
- Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
- Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
SWEET PEPPERS IN TOMATO SAUCE (DADS RECIPE)
My dad lives in the state of WVa, and every year, he loves to grow a hugh garden, and then make tons of recipes out of his garden vegetables and then can them in his canning kitchen. Many of his canning recipes are his own creation. This recipe is his most favorite, and he is always telling me that he has to make this recipe...
Provided by Brenda Downey
Categories Other Sauces
Number Of Ingredients 7
Steps:
- 1. Remove seed and veins from peppers and cut into strips.
- 2. Fry peppers in batches in oil until about half cooked.
- 3. Drain peppers from oil and set aside.
- 4. Combine ingredients and bring to a boil.
- 5. Add peppers and cook until tender (about 2 hours on low simmer).
- 6. After it has simmered, fill clean sterilized jars to within 1 inch of top of jar. Put on cap, screw the band 'fingertip' tight. If too tight, then air cannot escape the jars while boiling or canning process.
- 7. Process in water bath: Add filled and sealed jars in simmering water inside canner, and then bring up water temperature to a steady rolling boil. Make sure the water level is at least one inch over top of jars too. Also, add lid over canner while processing. Process 35 minutes for pints. Process 45 minutes for quarts. Remove from canner. Let cool in draft-free area (cover with towels to be sure). Let sit for 24 hours to cool down before storing. Check lids to be sure they are sealed. (Press center of lid with your finger. If it moves and makes a "click", the jar is not sealed.)
TOMATO SAUCE WITH PEPPERS
Provided by Pierre Franey
Categories side dish
Time 15m
Yield about 2 1/4 cups
Number Of Ingredients 7
Steps:
- Blend tomatoes thoroughly in food processor or electric blender.
- Heat oil in sauce pan and add garlic and peppers. Cook, stirring occasionally, about 3 minutes. Do not brown.
- Add tomatoes, oregano, salt and pepper. Simmer, uncovered, about seven minutes.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 318 milligrams, Sugar 3 grams
GREEN PEPPERS WITH TOMATO SAUCE
Adopted! No comments from original poster. QDM: I will make this recipe and try to make the instructions a little clearer on amounts and procedures. Am not, however, grating the tomatos. Will do a dice, instead. Will post, after some experimentation. I agree with Lauralie, there is no reason to peel the tomatoes unless you really object to the skins.
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the peppers well and then drain them.
- Place olive oil in a frying pan and heat the oil.
- Put some salt on the green peppers.
- Place the green peppers in the olive oil.
- Make sure you turn the green peppers over until they are brown on both sides.
- Remove the green peppers from the frying pan.
- Peel the tomato skin off of the tomatoes.
- Grate the two tomatoes.
- Take the two onions and chop into small pieces place in the olive oil until brown.
- Add the grated tomatoes to the onions.
- Take the two garlic cloves chop into small pieces, and then add to the frying pan.
- Add some parsley.
- Place on low and add salt and pepper.
- Now pour the sauce over the green peppers.
ROASTED RED PEPPER AND TOMATO PASTA SAUCE
My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.
Provided by KitchenKelly
Categories Sauces
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
- Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
- Place whole red pepper in dish and place in oven.
- Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
- Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
- Meanwhile, pour can of diced tomatoes in blender.
- Add balsamic vinegar, salt, sugar and red pepper flakes.
- Squeeze cloves out of garlic head (you can leave the skins on).
- Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
- Place pepper in blender.
- Puree mixture until blended.
- Stir in cornstarch.
- Heat up on stove when ready to eat or store in container and freeze for later.
TOMATO-PEPPER SAUCE
Serve this peppery tomato sauce with our Spinach Roulade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Place peppers directly over a gas-stove burner on high heat. As each section turns puffy and black, turn with tongs to prevent overcooking. (Or place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover with plastic wrap. Let sweat until cool enough to handle, about 15 minutes. Transfer to work surface. Peel off blackened skin; discard. Halve; discard seeds. Roughly chop flesh; set aside.
- Heat oil in a large saucepan over medium-low heat. Add onion, garlic, and pepper flakes. Cook until onion is tender, about 8 minutes. Add tomatoes, tomato sauce, stock, oregano, and peppers. Bring to a gentle simmer; cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper; serve. The sauce can be made ahead and refrigerated for up to 2 days, or frozen up to 1 month.
Nutrition Facts : Calories 92 g, Fat 3 g, Fiber 4 g, Protein 3 g, Sodium 703 g
STUFFED GREEN PEPPERS WITH TOMATO SAUCE
Steps:
- Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
- Preheat oven to 350 degrees F.
- Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
- Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
- Coarsely grind the chicken and transfer to a large bowl. Reserve.
- In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
- Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
- Reserve as stuffing for Green Peppers with Tomato Sauce.
- Yield: about 4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: Makes 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: Makes about 2 quarts
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
RED-HOT TOMATO SAUCE
Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3 to 4 minutes. Add garlic, and cook, stirring another minute.
- Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 cups cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving.
TOMATO AND PEPPER SIRLOIN STEAK
The beefy sauce and zippy peppers in this dish offer an amazing amount of flavor for under 300 calories. -Gayle Tarkowski, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.
Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
ROASTED RED PEPPER TOMATO SAUCE
Steps:
- Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
GRILLED RED PEPPER-TOMATO SAUCE
Steps:
- Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.
RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE
Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture
Provided by Sara Buenfeld
Categories Dinner
Time 18m
Number Of Ingredients 7
Steps:
- First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
- Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
- Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.
Nutrition Facts : Calories 538 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.1 milligram of sodium
TOMATO & RED PEPPER SAUCE
Great with pasta or my meatballs or over chicken or fish
Provided by harley121202
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cook the onions in a little oil until softened and translucent. Add the garlic and cook for a further minute, then add the peppers and cook for a further 5 minutes. Add the tinned tomatoes, red wine, herbs and season well. Mix thoroughly and simmer down for 20 mins or so.
- Squeeze the baby plum tomatoes between your fingers and rip the flesh into 3 or 4 pieces, adding the flesh and the juice to the sauce. Cook down a little more. If you want the sauce for fish or chicken, you need to cook it down to a thick consistency. If it is for pasta on its own you want it a bit runnier. If it is for pasta and meatballs you want it runnier still as it needs to coat the pasta as well as the meatballs. Use your judgement. Whichever way you are serving this sauce it is great with freshly grated parmesan over the top!
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