Basicnomatosaucetomatofreetomatosauce Recipes

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

FAT FREE TOMATO SAUCE

Steps:

• Place the tomatos, veggies and herbs into a pan.
• Cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes).
• Allow to cool then whizz in a food processor.
• Put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking.
• Take care not to let sauce burn.
• Adjust seasoning.
• This sauce freezes well.

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.

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.

UNFUSSY BASIC TOMATO SAUCE (USING FRESH TOMATOES)

Steps:

• In a large pot, heat up the olive oil. Once warm, add the onions and cook slowly, on medium heat. Add about 1/2 tsp of sea salt. You want them to caramelize so low & slow is crucial or they may burn, this will take some time so start the onions off first and then work on your tomatoes.
• Once the onions are nicely cooked, add the garlic and dried herbs and cook for 5 minutes.
• Deglaze the pan with the wine and cook for 2 minutes more.
• Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.
• *Just how many tomatoes to use can be tricky. You want about 12 cups chopped and generally 1 large tomato will give you 1 cup, a medium tomato around 3/4 of a cup. You could also sub 2 of the large tins of tomatoes (28oz). If you do used tinned, you might want to add some sugar to cut the acidity.
• To skin a tomato, bring a large pot of water to boil. Once boiling, add the tomatoes in about 6 or 7 at a time. Leave them for about 20 seconds. Have a bowl of cold water with ice ready. Take them from the boiling bath to the cold bath to stop the cooking process. Repeat this for all the tomatoes. The skins have likely split by now and you can easily peel them off (or make a tiny split to start peeling).
• I seed tomatoes just using my hands to squeeze the seeds out, catch the juices with a strainer and then chop up what's left, discard the seeds.
• **If you opt to use fresh herbs, add them in towards the end.

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.