A Two Minute Sauce With A Winter Tomato Recipes

30 MINUTE TOMATO SAUCE RECIPE BY TASTY

30 Minute Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, tomato paste, crushed tomato, dried oregano, dried basil, salt, pepper

Provided by Matt Ciampa

Categories Dinner

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
⅓ cup onion, diced
2 cloves garlic, minced
5 tablespoons tomato paste
28 oz crushed tomato
1 teaspoon dried oregano
1 teaspoon dried basil
salt, to taste
pepper, to taste

Steps:

In a pot over medium heat, add the olive oil, onion, garlic, and tomato paste. Cook for 5-7 minutes or until the tomato paste has caramelized.
Add the canned tomatoes, dried oregano, and dried basil. Reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness.
Add salt and pepper to taste.
Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams

2½ HOUR TOMATO SAUCE RECIPE BY TASTY

2½ Hour Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, garlic, small onion, tomato, salt, dried oregano, dried basil, bay leaf, fresh basil, pepper, sugar

Provided by Matt Ciampa

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

Ingredients

¼ cup olive oil
2 cloves garlic, crushed
1 small onion, halved
56 oz tomato, whole canned
2 teaspoons salt, plus more to taste
1 teaspoon dried oregano
1 dried basil
1 bay leaf
¼ cup fresh basil, chopped
pepper, to taste
sugar, to taste

Steps:

In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
Add the tomatoes with their juice, and crush with the back of a spoon.
Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.
Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams

WINTER TOMATO SAUCE

Winter Tomato Sauce image

Yield Makes 6 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 large garlic cloves, minced
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
1 bay leaf
3 tablespoons olive oil
2/3 cup dry red wine
3 tablespoons tomato paste
two 28- to 32-ounce cans whole Italian tomatoes, drained, reserving juice, and chopped

Steps:

In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, oregano, bay leaf, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened and add wine. Boil wine until most is evaporated and stir in tomato paste and tomatoes with reserved juice.
Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.

A TWO MINUTE SAUCE WITH A "WINTER" TOMATO

A Two Minute Sauce with a

Though I'm reluctant to use out-of-season, commercially produced fresh tomatoes in a sauce, tomatoes from hothouses are a decent alternative. I sometimes dice up such a tomato for a quick skillet sauce, where the texture and color of the flesh are enjoyable, giving a dish acidity and freshness. A good example is the Sauce of Anchovies, Capers, and Fresh Tomatoes on page 91\. Here is an even simpler one, for which a ripe market tomato will do, even in winter. Try this simple sauce with Shrimp and Tomato Ravioli (page 182), or tagliatelle, or capellini.

Number Of Ingredients 0

Ingredients

Steps:

For 1 1/2 pound of pasta, dice up a cup or so of tomato pieces (without seeds-or skin, if you are willing to peel the tomatoes). Slice 3 plump garlic cloves. Shred 2 tablespoons of fresh basil.
Toast the garlic slices in 2 tablespoons of extra-virgin olive oil for 1 minute in a fairly large skillet. Scatter in the diced tomato, sprinkle on a pinch of salt and a pinch of peperoncino, and toss the pieces for 1 more minute, just barely cooking them. Turn off the heat and stir in the basil leaves and the cooked pasta with 3 or 4 tablespoons of the pasta water. Toss all, then add grated cheese-Parmigiano-Reggiano, Grana Padano, or Pecorino Romano.

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