Homemadepolentasquareswithchunkytomatosauce Recipes

CHUNKY ITALIAN SPAGHETTI SAUCE

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

HOMEMADE POLENTA SQUARES WITH CHUNKY TOMATO SAUCE

Steps:

• Bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
• While whisking milk, add cornmeal in a very thin but steady stream. DO NOT LET LUMPS FORM.
• Reduce heat to low.
• Cook uncovered 50-60 minute until polenta is very thick, stirring frequently. It will be ready when you can stand a wooden spoon upright in middle of mixture.
• Meanwhile, melt butter over med. heat.
• Add bell pepper, onion, and garlic. Cook 5 minutes or until tender. Remove with slotted spoon and set aside.
• When polenta is done, add bell pepper mixture and Parmesan to saucepan. Stir to combine.
• Spray 13x9 pan with cooking spray. Spread polenta evenly into pan. Cover and let stand at room temp for 6hrs or until completely cooled and firm.
• Preheat oven to 350°F.
• Cut polenta into 24 squares.
• Pour spaghetti sauce evenly over polenta.
• Bake 20 minutes or until bubbly around edges.
• Remove from oven and sprinkle with provolone.
• Bake 2-3 minutes longer to melt cheese.
• Let stand 5 minutes and loosen edges with spatula.
• Carefully lift out squares and serve.

CHUNKY TOMATO SAUCE

Steps:

• In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.

CHUNKY TOMATO SAUCE

Steps:

• Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.

CHUNKY TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

CHUNKY PASTA SAUCE

Steps:

• In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.

PIZZA SAUCE WITH FRESH TOMATOES

Steps:

• Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
• Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
• Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
• Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

EASY CHUNKY TOMATO SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes. The sauce can be frozen for up to 2 months.

CHUNKY TOMATO SAUCE FOR BASIC PIZZA

Steps:

• In medium saucepan, heat oil over medium. Cook onion and garlic until translucent, stirring, 3 minutes.
• Add whole, peeled tomatoes (lightly crushed with hands), crushed tomatoes, oregano, and a pinch of sugar (optional).
• Simmer, stirring until thickened, 10 to 20 minutes. Season with salt and pepper. Freeze any leftover sauce for up to 3 months.

CHUNKY SPAGHETTI SAUCE

Steps:

• Brown sausage in a large saucepan; drain. Add green peppers, onion and garlic; cook until tender, about 5 minutes. Add tomatoes, tomato paste, oregano and basil; simmer, uncovered, for 10-15 minutes. Serve over pasta.

POLENTA SQUARES WITH MUSHROOM RAGU

Steps:

• Bring the water, 1 Tbs butter and 1/2 tsp salt to a boil in a heavy medium saucepan.
• Gradually whisk in the polenta.
• Reduce heat to medium low.
• Stir constantly until the polenta thickens, about 5 minute.
• Pour the polenta into a greased 9x9-inch baking pan, spreading so that it is 1/3-inch thick.
• Cover and let stand at room temperature until set, about 15 minute.
• Meanwhile, heat the oil in a heavy large frying pan over medium-high heat.
• Add the mushrooms and onion.
• Sprinkle with 1/2 tsp of salt and 1/4 tsp pepper and saute until the juices evaporate, about 8 minute.
• Add the garlic and saute until the mushrooms are golden brown, about 2 min longer.
• Decrease the heat to medium-low and add the Marsala.
• Cover and simmer until the Marsala has reduced by about half, about 5 minute.
• Stir the flour and remaining 2 Tbs of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture.
• Cover and simmer until the sauce thickens slightly, about 2 minute.
• Remove from the heat.
• Stir in the parsley.
• Season the ragu to taste, with more salt and pepper is necessary.
• Cut the polenta into 36 bite sized squares.
• Arrange the polenta squares on a platter and spoon the warm ragu over the top.
• Serve immediately.