Tomato Sauce Recipe 475 Food

AUTHENTIC ITALIAN TOMATO SAUCE

Steps:

• In a large pot, sauté onion and garlic in olive oil.
• Empty plum tomatoes into large bowl and squash with your hands.
• Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

BASIC TOMATO SAUCE

Steps:

• Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)
• Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn't catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).

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.

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 SAUCE

Steps:

• Cook Onions and Garlic in 2-6tbs of olive oil depending on how rich you want it.
• Optional: Remove inner stem of tomato.
• Crush tomatoes with your hands and add to pot, you can all add them to the pot and then mash them with a potato masher.
• Add wine and carrot which should be cut into 4 large pieces.
• Add Salt, Pepper and Red Pepper Flakes.
• Cook on medium for 1.5hrs-2hrs until it is reduced by half and thick.
• Add basil leaves 30minutes before it is done cooking.

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

TOMATO SAUCE

Steps:

• Preheat oven to 325 degrees F.
• In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

FRESH TOMATO SAUCE

Steps:

• Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.

GREAT BASIC TOMATO SAUCE

Steps:

• If I want to use this as a the basis for a meat sauce or chilli sauce I don't usually bother to peel the tomatoes, when I want a silky smooth sauce that runs beautifully I do peel them.
• You choose Peel tomatoes by covering with boiling water in a bowl for 5 minutes if you want the"smooth" recipe.
• Chop tomotoes into evenly sized pieces.
• Heat olive oil and sauté garlic and onion until soft.
• Add tomatoes, tomato pureé, Basil, salt and pepper.
• Simmer gently got 30-40 until it reduces a little.
• Serve as is, or put in a blender until smooth.
• For Chilli sauce, add 1/4-1/2 teaspoon chilli powder (to your preference) or fresh chillies.
• Adding browned minced meat makes a nice easy sauce for over pasta.

FRESH TOMATO SAUCE

Steps:

• Peeling tomatoes: Drop tomatoes into a pot of boiling water for 1-2 minutes. Take them out of the pot and immediately drop into ice water. After they're cooled a bit you will be able to peel the skin off with the help of a paring knife.
• Place chopped tomatoes in a colander, sprinkle with salt, and let drain for 30 minutes.
• Heat oil in a medium sauté pan. Sauté onion in oil for 5 minutes. Add garlic and red pepper flake for last minute. Add tomatoes, basil, salt, pepper and sugar. Allow to simmer slowly for 30 minutes. Add parsley at the end. Adjust seasonings to your taste.