CLASSIC TOMATO SAUCE
Serve this tomato sauce recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook" with Classic Beef Meatballs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 7 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, bay leaf, oregano, garlic, and salt. Cook, stirring often, until onion is soft and translucent, about 10 minutes. Add tomato paste and continue cooking 5 minutes more.
- Add tomatoes and cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer for 1 hour, stirring every 5 minutes or so to prevent burning. Season with salt, if desired. Remove bay leaf before serving.
CLASSIC TOMATO SAUCE
Since everyone has his or her version of this sauce, we spent a lot of time getting this one right. No surprise, the best results came from using the best ingredients. When it comes to tomato sauce, using poor quality canned tomatoes can leave an acidic or tinny taste in your mouth. So while it is a bit more expensive, we like to use Pomi brand chopped tomatoes (you know, the ones that come in a box). The sauce starts with a careful "sweating" of onions (cooking them slowly, until translucent but not brown, to extract as much flavor as possible), and the flavor continues to build from a nice, long, low-heat simmering after the tomatoes are added.
Provided by Daniel Holzman
Yield Makes 7 cups
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
- Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
SIMPLE TOMATO SAUCE
This simple, savory sauce is rich with tomato flavor. A few basil stems - or whatever herbs you've got on hand - add a welcome aromatic note, and a little zip with a blender or food mill leave it with a smooth, silky texture. Use in lasagna, pasta, pizza, or anywhere else you'd use a jar of store-bought marinara.
Provided by Samin Nosrat
Categories sauces and gravies
Time 1h15m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil. When the oil shimmers, add onions and a pinch of salt. Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes.
- In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes. Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides. Add the water to tomatoes in bowl and set aside.
- Once onions are soft and golden, add garlic and cook, stirring, until it threatens to turn golden, about 90 seconds. Add tomato paste, if using, and cook until color deepens, about 3 minutes. Add tomatoes and season with salt. If using, add basil stems and red-pepper flakes. Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes.
- Taste and adjust seasoning with salt and add remaining 2 tablespoons oil. Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor. Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.
HOMEMADE TOMATO SAUCE
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
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
TOMATO SAUCE
Simple spicy tomato sauce from scratch for multiple dinners.
Provided by EICHORN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 11.1 g, Fat 9.9 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 228.9 mg, Sugar 6.8 g
CLASSIC PIZZA SAUCE
Simplicity at its finest, our super easy, no-nonsense Classic Pizza Sauce creates the perfect complement for layering up your pizza toppings of choice.Made using a stovetop (hob) rather than in your Ooni, this recipe is an excerpt from our new cookbook, Ooni: Cooking with Fire. "Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavor of your Classic Pizza Dough base," says Ooni CEO Kristian Tapaninaho. Choosing good quality tomatoes will make a difference to the flavor of your sauce - we like to go for canned San Marzano tomatoes, which are the traditional choice for Neapolitan pizzas.
Provided by Federica Scanavini
Categories Sauce
Time 21m
Yield 8
Number Of Ingredients 7
Steps:
- Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown.
- Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
- Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavor has deepened and the sauce has thickened slightly.
- This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.
Nutrition Facts : ServingSize 8
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- In a large dutch oven or stock pot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook for 3-4 minutes until tender.
- Add garlic, salt, sugar, and red pepper flakes. Deglaze pan with wine (or stock) and let cook until reduced by half, approximately 3-4 minutes.
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