Hero Tomato Sauce Recipes

HERO TOMATO SAUCE

Steps:

• Peel and finely slice the garlic and place in a large pan on a medium heat with 2 tablespoons of oil.
• Fry until lightly golden, stirring occasionally, while you halve the chillies lengthways (deseed if you like) and stir into the pan. Tear in the basil (stalks and all).
• Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.
• Remove the pan from the heat, and now you've got a choice - you can either leave the sauce chunky, or I like to pass it through a coarse sieve, making sure to really push all that goodness through.
• Taste, season to perfection with sea salt and black pepper, and you're done. You can use the sauce straight away, cover and keep it in the fridge for up to 1 week, or divide between ziplock bags, label and freeze in portions for future meals.

HOMEMADE TOMATO SAUCE

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.

MEDITERRANEAN HERO WITH MEDITERRANEAN "TOMATO" SAUCE

Steps:

• Combine olive oil, anchovy paste and garlic in a bowl, and mash to form a paste. Transfer the paste to a heavy saucepan.
• Add the remaining ingredients and stir well. Place over medium heat and bring to a simmer. Reduce the heat to low and cook, covered, stirring frequently, for 1 hour.
• Allow to cool to room temperature.
• Cut loaf of bread in half lengthwise, making the bottom half larger. Hollow out the halves, using your hands or a melon baller to create a shell. Discard the in side and place the tops aside.
• Drizzle the olive oil over the bottom half of the bread. Layer the tomatoes and red onion over the bread, and season with pepper. Scatter the tuna over the onion, and press it down lightly. Then spread 1/3 cup of the tomato sauce over each loaf.
• Slice 2 of the eggs, and arrange the slices over the tomato sauce. Slice the lettuce crosswise and cover the eggs with the lettuce. Then spread the remaining tomato sauce over the lettuce.
• Grate the remaining egg over the sauce and sprinkle with the parsley. Replace the top of the loaf, and press down lightly.
• To serve, cut into sandwich-size slices or slice thinly for hors d'oeuvres.

HEIRLOOM TOMATO SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent. Add tomatoes and butter; cook, stirring, until butter has melted. Season with salt, pepper, and crushed red-pepper flakes. Let cook until sauce has thickened, 25 to 30 minutes.