Garden Tomato Paste Recipes

TOMATO GARDEN PASTA

Tomato Garden Pasta image

Aileen Sheehan of Stafford, Virginia mixes fresh tomatoes, green beans and pasta with a splash of balsamic vinaigrette, a hint of basil and chives and crumbled feta cheese for a colorful, Mediterranean delight. "I have served this many times, using fresh tomatoes from my garden. It's a wonderful side dish," Aileen says. "With Italian sausage and basil bread, it's a scrumptious meal."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

5 cups uncooked bow tie pasta
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds tomatoes, seeded and chopped
2 garlic cloves, minced
2 tablespoons minced chives
4-1/2 teaspoons minced fresh basil
1/2 cup crumbled feta cheese

Steps:

Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 372mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.

GARDEN TOMATO PASTE

Garden Tomato Paste image

I make this every year with my surplus of plum tomatoes- you need to spend a few hours close to the stove, but it's worth it! Very handy to have in small amounts in the freezer.

Provided by Jan in Lanark

Categories Vegetable

Time 3h30m

Yield 4 Cups

Number Of Ingredients 11

Ingredients

7 lbs meaty tomatoes, such as plum
1/2 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
2 tablespoons chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
2 teaspoons salt
1/2 teaspoon cinnamon
6 whole cloves
8 peppercorns
2 cloves garlic, chopped

Steps:

Wash tomatoes and remove cores; coarsely chop- no need to peel.
In a large heavy saucepan, combine tomatoes with remaining ingredients.
Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft.
Press through a foodmill (preferable) or sieve.
Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick.
May take a bit longer.
Cool and pack into ice cube trays.
Freeze and transfer to freezer bags.

Nutrition Facts : Calories 176.3, Fat 1.7, SaturatedFat 0.4, Sodium 1233.1, Carbohydrate 39, Fiber 11.3, Sugar 24.1, Protein 7.8

HOMEMADE GARDEN TOMATO SAUCE

Homemade Garden Tomato Sauce image

Great way to use up extra garden tomatoes. A relatively healthy sauce for pasta. Subtract veggies and turkey and it makes a great pizza sauce as well. This recipe makes A LOT of thick, chunky tomato sauce.

Provided by Chef Lemonade

Categories Sauces

Time 2h

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

5 -6 large fresh tomatoes
2 tablespoons olive oil
5 garlic cloves, finely chopped
1 medium onion, diced
1 lb ground turkey
1 red pepper, chopped
1 green pepper, chopped
1 (8 ounce) carton sliced mushrooms
1 tablespoon sugar
1 tablespoon salt (or to taste)
2 tablespoons pepper (or to taste)
1 tablespoon red pepper flakes (or to taste)
2 tablespoons oregano (or to taste)
2 tablespoons dried basil (or to taste)
1 tablespoon onion powder (or to taste)
1/2 tablespoon paprika
1/2-1 tablespoon garlic powder (depending on taste)
0.5 (6 ounce) can tomato paste

Steps:

Blanch the tomatoes in boiling water for a minute or two. Remove them from boiling water and run under cold tap water. Remove peels. Chop tomatoes into small pieces. Set aside.
In a large pot, heat olive oil over medium-high heat. Add garlic until fragrant, about one minute. Add chopped onions and sautee for about three minutes. Add ground turkey and cook for about two to three minutes. Add chopped red and green peppers and mushrooms and cook until veggies are tender and turkey is browned.
Add chopped tomatoes to pot and stir. Bring to a boil and add sugar.
Add spices (salt, pepper, red pepper flakes, oregano, basil, onion powder, paprika, and garlic powder). Adjust amounts according to personal preference. Stir sauce and reduce heat to medium-low to low.
Allow sauce to simmer for about 45 minutes to an hour.
After sauce has simmered for a while, add one half a can of tomato paste to thicken it. Stir well and allow to simmer for about twenty minutes more.
Serve with pasta and grated parmesan cheese.

FRESH GARDEN TOMATO SAUCE

Fresh Garden Tomato Sauce image

I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.

Provided by Chef John

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato

Time 35m

Yield 10

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
3 cloves garlic, thinly sliced
8 leaves fresh basil
5 pounds vine-ripened tomatoes, seeded and quartered
1 teaspoon kosher salt, or to taste
⅛ teaspoon red pepper flakes

Steps:

Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g

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