ZESTY TOMATO SAUCE
This is a really good base sauce for fried ravioli, pizza, or whatever.
Provided by Brandon Squige Johnson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
- Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
- Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 328 mg, Sugar 3 g
SIMPLE TOMATO SAUCE
Provided by Giada De Laurentiis
Time 1h30m
Yield 6 cups
Number Of Ingredients 10
Steps:
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
JAZZY SPAGHETTI SAUCE
Artichoke hearts and bacon give a simple meat sauce new dimensions. It's quick to fix, but if you're short on time, cook the beef mixture ahead. Reheat with sauce and artichokes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and artichoke hearts. Heat through. Sprinkle with bacon and serve with linguine.
Nutrition Facts : Calories 393 calories, Fat 26g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 567mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE
The easiest tomato sauce recipe for pasta only has 3 ingredients.
Provided by Guiliano Hazan
Categories Sauce Onion Tomato Vegetarian Butter 3-Ingredient Recipes Pasta Dinner
Yield Makes enough for 1 pound dried pasta
Number Of Ingredients 4
Steps:
- If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
- Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
JERKY TOMATO SAUCE
Provided by Alton Brown
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using kitchen shears, cut the jerky into small bite-size pieces. Place in the boiling water and set aside.
- Place the vegetable oil, onion, and bell pepper, along with a pinch of kosher salt, in a large, 12-inch saute pan over medium heat. Sweat for 4 to 5 minutes or until the onions are translucent. Add the garlic and continue to cook for 2 to 3 minutes. Add the jerky and its liquid along with the tomatoes, parsley, and cream, and continue to cook for 8 to 10 minutes or until the sauce thickens slightly. Serve over toast, biscuits, rice, or pasta.
Nutrition Facts : Calories 0 calorie
JAZZY FRIED CHICKEN RECIPE BY TASTY
Here's what you need: McCormick® Jazzy Spice Blend, kosher salt, freshly ground black pepper, buttermilk, bone-in, skin-on chicken thighs and drunmsticks, kosher salt, freshly ground black pepper, McCormick® Jazzy Spice Blend, all-purpose flour, canola oil
Provided by Tasty
Yield 10 servings
Number Of Ingredients 10
Steps:
- Make the marinade: In a large bowl, add the Jazzy spice blend, salt, pepper, and buttermilk and whisk to combine.
- Add the chicken to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate 8 hours, or overnight.
- Make the breading: In a large bowl, add the salt, pepper, Jazzy spice blend, and flour and whisk to combine.
- Dip the marinated chicken in the flour mixture until fully coated. Transfer to a plate or baking sheet.
- Heat 1 inch (2 ½ cm) of oil in a large cast iron skillet over medium-high heat until it reaches 350°F (180˚C).
- Working in batches, fry the chicken for about 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165˚F (75˚C). Transfer the chicken to a wire rack set over a baking sheet to drain.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 48 grams, Fat 29 grams, Fiber 1 gram, Protein 50 grams, Sugar 4 grams
CHUNKY TOMATO SAUCE
Use this chunky tomato sauce in our Baked-Eggplant Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
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.
THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY
Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese
Provided by Rie McClenny
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
- Peel the garlic cloves and finely chop.
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
- Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
- Add the red pepper flakes and stir to combine.
- Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
- Add the wine and cook for about 1 minute, just to burn off the alcohol.
- Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
- Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
- Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
- To serve, cook the spaghetti in a large pot of salted boiling water.
- Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams
MEXICAN-STYLE TOMATO SAUCE
Steps:
- In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
JAZZY MAC 'N' CHEESE
Adding Parmesan and mozzarella to already cheesy macaroni will have your clan clamoring for this tried-and-true pasta dish. Diced tomatoes and chilies add color and zip.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 6 cups water to a boil. Add macaroni; set aside cheese packet. Cook, uncovered, for 6-8 minutes or until tender. Drain and return to saucepan. , Add tomatoes and butter; mix until butter is melted. Add the reserved cheese packet; mix well. Remove from heat; stir in the Parmesan and mozzarella cheeses.
Nutrition Facts : Calories 384 calories, Fat 20g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 1073mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 16g protein.
JAZZY TOMATO SAUCE
Make and share this Jazzy Tomato Sauce recipe from Food.com.
Provided by Beagle Mama
Categories Sauces
Time 17m
Yield 14 ounces, 1 serving(s)
Number Of Ingredients 7
Steps:
- I don't measure so the amounts shown are approximate, please alter to suit your taste.
- put all ingredients into a small pot with lid.
- bring to boil over medium low heat until starts to boil, stir frequently.
- cover pot, reduce heat and let simmer 15 minutes, stir occasionally.
Nutrition Facts : Calories 169.3, Fat 0.9, SaturatedFat 0.1, Sodium 2493.4, Carbohydrate 40, Fiber 6.6, Sugar 31.5, Protein 6
JAZZY TOMATO SAUCE
Tomato sauce kicked up a notch. I scoured thru all the recipes, couldn't find anything close to mine, hope you enjoy it.
Provided by Beagle Mama
Categories Sauces
Time 20m
Yield 14 ounces
Number Of Ingredients 7
Steps:
- Measurements are approximate, adjust to suit your taste.
- Put all ingredients in a pot and simmer over low heat until sauce begins to bubble. Stirring frequently.
- Cover and let simmer for 15 minutes, continue to stir occasionally.
Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 165.2, Carbohydrate 2.7, Fiber 0.5, Sugar 2.2, Protein 0.4
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- Ingredients You'll Need. Tomatoes (about 5 to 6 pounds for every quart of sauce that you want to make) Chopped onions (1 medium onion per 1 quart of sauce)
- Blanch the Tomatoes. Start by plunging your tomatoes into boiling water for 1 to 2 minutes. This will loosen their skins, so they're much easier to remove later.
- Remove the Skins, Stems, and Seeds. Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes).
- Saute the Onion and Garlic. Add about a 1/4 cup of olive oil to a large pot. Then, saute the onions and garlic until they're soft (a few minutes should do it).
- Combine All the Ingredients and Cook. Add the tomatoes and all of the remaining ingredients to your onion-garlic mixture, and bring the pot to a boil.
- Jar Your Sauce. Pour your finished sauce into jars. Use freezer jars if you want to freeze your sauce or canning jars if you'd like to can your sauce for shelf-stable storage.
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