Bevs Own Tomato Sauce Recipes

HOMEMADE TOMATO SAUCE

Homemade Tomato Sauce image

This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.

Provided by MOLSON7

Categories Tomato Pasta Sauce

Time 4h40m

Yield 6

Number Of Ingredients 13

Ingredients

10 ripe tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
¼ cup Burgundy wine
¼ cup chopped fresh basil
¼ teaspoon Italian seasoning
2 stalks celery
1 bay leaf
2 tablespoons tomato paste

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.

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

BEV'S OWN TOMATO SAUCE

Bev's Own Tomato Sauce image

After doing a search for tomato sauce and not finding exactly what I was looking for, I came up with this tasty little concoction. It very simple, and you probably have all the ingredients on hand.

Provided by Bev I Am

Categories Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
1 medium red onion, chopped
1 medium carrot, finely grated
3 tablespoons extra virgin olive oil
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 bay leaves
1 teaspoon oregano (or 1 TBS fresh, chopped)
1 teaspoon basil (or 1 TBS fresh, chopped)
1 teaspoon salt
black pepper, freshly ground, to taste
1/4 cup sun-dried tomato, drained and chopped
1/2 cup marsala wine
1/2 cup water

Steps:

In a heavy sauce pan heat olive oil, over medium high heat.
Add onion and cook until soft.
Add garlic and carrot and continue cooking until garlic just begins to turn color.
Add crushed tomato and tomato paste, bring to a boil.
Add bay leaves, basil, oregano, salt and pepper (to taste).
Add Marsala wine and water, return to boil.
Stir in sun-dried tomato.
After returing to a boil, turn down heat to simmer.
Allow to simmer while stirring every now and then for about 30 minutes or until thickened.
Adjust spices to suit your taste.
Serves 4-6.

Nutrition Facts : Calories 330.2, Fat 10.8, SaturatedFat 1.5, Sodium 1435.9, Carbohydrate 31.4, Fiber 6, Sugar 16.8, Protein 4.5

BEV'S SPAGHETTI SAUCE

Bev's Spaghetti Sauce image

This is a recipe I have developed over a number of years. This is the only spaghetti sauce my family will request! Very easy to make. I hope your family enjoys it as much as mine does!

Provided by Bev I Am

Categories Sauces

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs ground beef
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced (to taste)
2 bay leaves
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt (, or to taste)
ground pepper
1 (6 ounce) can tomato paste
2 (16 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes
8 ounces fresh mushrooms, sliced and sauteed in butter (optional)
parmesan cheese, freshly grated (optional)

Steps:

Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
Add tomato paste, tomato sauce and diced tomatoes.
Stir well and bring to a simmer over medium heat.
Cover and simmer for 1 1/2 hours.
Use sauce to top your cooked spaghetti.
Top with sauteed mushroom.
Pass the Parmesan.

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