Fresh Tomato Sauce With Rosemary And Bacon Recipes

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FRESH TOMATO SAUCE WITH ROSEMARY AND BACON



Fresh Tomato Sauce With Rosemary and Bacon image

Pancetta can be substituted for the bacon. Any short tubular pasta is well suited to this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar. From a back issue of Cooks Illustrated.

Provided by SusieQusie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 slices bacon, cut crosswise into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1/2 teaspoon fresh rosemary, minced
3/8 teaspoon hot red pepper flakes, to taste
3 lbs ripe roma tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon granulated sugar (optional)
2 ounces parmesan cheese, shredded (about 3/4 cup)
16 ounces fusilli, cooked

Steps:

  • Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Pour off bacon fat from pan and discard.
  • Return skillet to medium-high heat. Add oil, swirl to coat pan, and add garlic, rosemary, and pepper flakes. Cook, stirring constantly, until garlic is fragrant but not browned, about 30 seconds.
  • Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
  • Stir in parsley, salt, pepper, and sugar to taste.
  • Toss sauce with pasta and serve, sprinkling Parmesan and reserved bacon over individual bowls.

Nutrition Facts : Calories 763.8, Fat 28.6, SaturatedFat 9, Cholesterol 35.6, Sodium 669.1, Carbohydrate 99.9, Fiber 7.8, Sugar 11.2, Protein 27.4

BACON AND TOMATO PASTA



Bacon and Tomato Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
  • In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
  • Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h30m

Yield Makes 9 cups

Number Of Ingredients 6

10 pounds beefsteak or plum tomatoes (or a combination)
1/4 cup olive oil
1 medium onion, coarsely grated
6 garlic cloves, smashed
Coarse salt and ground pepper
2 tablespoons tomato paste

Steps:

  • Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
  • When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
  • In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.
  • Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.

Nutrition Facts : Calories 116 g, Fat 5 g, Fiber 4 g, Protein 4 g

FRESH MINT AND ROSEMARY SAUCE



Fresh Mint and Rosemary Sauce image

Mint Sauce For your favorite lamb dishes to serve at your next dinner party for St Patty's or whenever you want to serve it!

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

4 cups fresh mint leaves, stems remove,cleaned
1 sprig fresh rosemary
1 -2 tablespoon granulated sugar
1/4 cup wine balsamic vinegar

Steps:

  • In a food processor chop mint and rosemary leaves with sugar finely.
  • Put in a bowl.
  • Heat the vinegar and pour it over the mint.
  • Adding more sugar if you if you want it sweeter.
  • Serve hot or cold with roasted lamb or other meat.

Nutrition Facts : Calories 29.4, Fat 0.2, Sodium 7.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.7, Protein 0.7

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe. If you have a food mill, you don't have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.

Provided by Martha Rose Shulman

Categories     brunch, dinner, easy, lunch, weekday, condiments, sauces and gravies, main course

Time 45m

Yield About 2 1/2 cups

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
2 to 3 garlic cloves, minced or thinly sliced (to taste)
3 pounds ripe tomatoes, quartered if you have a food mill, peeled, seeded, and diced if you don't
1/8 teaspoon sugar
2 sprigs of fresh basil, or 2 teaspoons fresh thyme leaves
1 tablespoon slivered fresh basil
Freshly ground pepper

Steps:

  • In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn't scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.
  • If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 7 grams

BACON & ROSEMARY CHICKEN



Bacon & Rosemary Chicken image

Simple ingredients add up to simply fantastic flavor in this chicken bacon recipe that everyone will rave about. It's likely to become a new family favorite at your house. -Yvonne Starlin, Hermitage, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
5 bacon strips, chopped
1 tablespoon butter
4 garlic cloves, thinly sliced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
2 tablespoons lemon juice

Steps:

  • Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add garlic, rosemary and pepper flakes to skillet; cook and stir 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through.

Nutrition Facts : Calories 304 calories, Fat 16g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 719mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein.

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

Serve this fresh tomato sauce over cooked pasta; top with freshly grated Parmesan.

Provided by Martha Stewart

Number Of Ingredients 10

3 1/2 pounds plum tomatoes, peeled, seeded, and coarsely chopped (about 4 cups)
1 teaspoon salt, plus more to taste
3 tablespoons olive oil
3 cloves garlic, finely chopped
Red-pepper flakes (optional)
1 onion, finely chopped
1 cup fresh basil leaves, loosely packed
Freshly ground pepper
Pinch of sugar
1/2 cup flat-leaf parsley, coarsely chopped

Steps:

  • Place tomatoes in a colander and sprinkle with 1 teaspoon salt. Let liquid drain into sink for about 30 minutes.
  • Heat oil in a 12-inch frying pan. Add garlic and red-pepper flakes, if desired, and cook until garlic begins to color. Add onion and cook over low heat until very soft but not brown, about 10 minutes.
  • Add tomatoes and basil. Add salt, pepper, and sugar. Turn heat to medium high and cook 5 to 10 minutes, until thick (sauce should bubble briskly). Stir in parsley and adjust seasonings.

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables.

Provided by KARMELE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients 7

¼ cup olive oil
6 tomatoes, chopped
3 onions, minced
2 green bell peppers, minced
4 cloves garlic, minced
3 tablespoons white wine
salt and pepper to taste

Steps:

  • In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
  • Mix ingredients well; cover and simmer for 30 minutes. Serve.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 13.4 g, Fat 9.4 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 10.1 mg, Sugar 6.7 g

PASTA WITH FRESH TOMATO SAUCE



Pasta With Fresh Tomato Sauce image

I have been cooking a version of this dish practically since I first encountered it in a "60-Minute Gourmet" column, the brainchild of the late Pierre Franey, in January 1986. Why Pierre published the recipe in mid-winter is a mystery. To make the sauce my way you chop tomatoes; you put them in fat, whether that's olive oil, butter or, I suppose, rendered bacon fat; you cook them until they've broken down a bit and given up their liquid; and you dress pasta with the resulting sauce. (Pierre peeled the tomatoes first, because that was his style. He was a chef!) With good tomatoes, you can make this sauce in its most basic form - with no more than tomato, oil and salt - and it will be terrific. But you can jazz it up in a variety of ways; butter in place of oil changes its character noticeably. Parmesan is an obvious and welcome addition. Cooking a bit of chopped onion or minced garlic in the butter or oil - with or without rosemary, tarragon or thyme - before adding the tomatoes adds depth. Chopped basil at the end ... well, to me this is practically essential.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Salt
3 to 5 tablespoons butter or olive oil
1 1/2 pounds tomatoes, roughly chopped
1 pound linguine or other long pasta
1/2 cup shredded fresh basil leaves, if desired
Freshly grated Parmesan, if desired

Steps:

  • Bring a large pot of water to a boil and salt it. Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter's foam subsides, add the tomatoes.
  • Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste. Meanwhile, cook the pasta until done; drain.
  • Toss together pasta and sauce, along with basil and Parmesan, if you like. Taste and adjust the seasoning and serve.

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