HOW TO MAKE GARDEN FRESH TOMATO SAUCE STEP BY STEP
Learn how to make a delicious pasta sauce using fresh garden tomatoes.
Provided by Deborah Mele
Categories How To Tutorials
Time 45m
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil.
- To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 2 to 3 minutes or until you see the skins begin to slip off.
- Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
- Use a small, sharp knife, and peel off the skins and cut in half.
- Cut out the small core and then use your finger tips to scoop out most of the seeds.
- Cut the tomatoes into thin strips or coarse dice.
- In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent.
- Add the garlic and cook a minute or two just until fragrant.
- Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened.
- Stir in the remaining basil, and use to top your favorite cooked pasta.
Nutrition Facts : Calories 122 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup, Sodium 61 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
GARDEN TOMATO SAUCE
This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this sauce later on in the winter. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into a garden-fresh sauce any time of the year. For pizza sauce: In Step 2, cook until thickened to about the consistency of pizza sauce, 1 1/2 to 2 hours. Remove from the heat, transfer to a blender, add 2 tablespoons tomato paste and blend until smooth.
Provided by EatingWell Test Kitchen
Categories Healthy Tomato Sauce Recipes
Time 2h25m
Number Of Ingredients 10
Steps:
- If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
- Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.
Nutrition Facts : Calories 72 calories, Carbohydrate 8.9 g, Fat 3.9 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 348.7 mg, Sugar 5.3 g
GARDEN VEGETABLE TOMATO SAUCE
I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 16 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GARDEN TOMATO SAUCE
This sauce is wonderful and keeps well. Lovely on pork chops, ribs, burgers, and pot roast. It is so flavourful. Don't forget to baste often while cooking meat.
Provided by Baby Kato
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onions and garlic in oil.
- Add all remaining ingredients except for green peppers.
- Boil, stirring often till most of the liquid has evaporated (about 30 minutes).
- Add peppers and continue cooking until sauce has reached thickness you desire.
- Enjoy!
Nutrition Facts : Calories 249.9, Fat 14.2, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 30.7, Fiber 3.2, Sugar 24.1, Protein 2.2
GARDEN FRESH TOMATO SAUCE
When your garden is overloading you with the fresh rich jewels , tomatoes. This a recipe to use up those tomatoes.
Provided by Muddyboots
Categories Onions
Time 40m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in nonstick frying pan and add minced garlic. Cook about 1 minute. If you have a food mill just quarter tomatoes , if you don't peel, seed and dice. . Add tomatoes to pan with sugar and 1/2 teaspoon basil and 1/2 teaspoon salt and bring to a simmer. Reduce heat to medium low and cook 20-30 minutes stirring often so as not to stick. If tomatoes very juicy might take longer. Toward the end taste add more seasoning if needed.
- Pulse the sauce in a food processor with a steel blade. If using a food mill put through medium blade.
Nutrition Facts : Calories 47.5, Fat 2, SaturatedFat 0.3, Sodium 8.7, Carbohydrate 7.1, Fiber 2.1, Sugar 4.5, Protein 1.6
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