Uncooked Tomato Sauce Food

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

RAW TOMATO SAUCE

Steps:

• Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze 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.

UNCOOKED TOMATO SAUCE

Steps:

• Pour olive oil into a bowl, add garlic. Mince together the basil and parsley, add to bowl.
• Dice tomatoes, or halve the grape tomatoes. Add to bowl. Season with salt, pepper and sugar if desired. Better if allowed to sit for a few hours before using.
• Serve with crusty bread as bruschetta or on pasta.

UNCOOKED FRESH TOMATO SAUCE

Steps:

• Boil several quarts of water in a deep pot. Score the tomatoes top and bottom with an ''x,'' just breaking the skin, and add the tomatoes to the water. Let the water return to the boil and continue boiling 30 seconds. Remove the tomatoes, run them under cold water and peel off the skins.
• Slice the tomatoes in half crosswise, place a sieve over a bowl and, holding each half over the sieve, push the seeds and juice out and into the sieve. Press out the juice and save for another use.
• Lightly sprinkle the cut surfaces of the tomatoes with salt and let them stand 10 minutes. Gently squeeze them to get rid of any additional juice and coarsely chop the tomatoes.
• Put the tomatoes into a bowl and add lemon juice, garlic, basil, salt and pepper, adjusting seasonings to taste.
• Serve over hot, very thin pasta (capellini, for example), garnishing each serving with a sprig of basil and grated Parmesan.

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

QUICK FRESH TOMATO SAUCE

Steps:

• Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
• Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
• Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.