AMAZINGLY SIMPLE TOMATO SAUCE
I've used this sauce for lasagna, ziti, eggplant Parmesan, meatballs, and spaghetti. You name it, it's great with it.
Provided by Samantha Jones
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large, heavy pot over medium heat. Cook and stir onion and garlic in hot oil until tender, 5 to 7 minutes.
- Stir crushed tomatoes, tomato sauce, tomato paste, and water with the onion mixture until smooth; add sugar, parsley, basil, salt, Italian seasoning, fennel, and pepper. Stir the mixture, bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and the seasonings have permeated the sauce, 1 hour to 90 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 17.9 g, Fat 1.4 g, Fiber 3.7 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 1264.6 mg, Sugar 8.5 g
SIMPLE VEGAN TOMATO SAUCE
Steps:
- Gather the ingredients.
- In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
- Add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
- Remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.
Nutrition Facts : Calories 129 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 309 mg, Sugar 5 g, Fat 11 g, ServingSize 2 1/2 cups sauce (5 servings), UnsaturatedFat 0 g
EASY TOMATO SAUCE
Steps:
- In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.
Nutrition Facts : Calories 94 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 0 milligrams, Sodium 476 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 3 grams
2½ HOUR TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, garlic, small onion, tomato, salt, dried oregano, dried basil, bay leaf, fresh basil, pepper, sugar
Provided by Matt Ciampa
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
- Add the tomatoes with their juice, and crush with the back of a spoon.
- Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
- Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
- Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
- Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
EASY TOMATO SAUCE
Easy and yummy tomato sauce with few ingredients. Tasty.
Provided by Lima
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 14.8 g, Fat 16 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 436.5 mg, Sugar 1.9 g
SIMPLE TOMATO SAUCE
The simplest of tomato sauces, this quick-cooking marinara is fresh-tasting and bright. It freezes well if you want to double up on the quantities, though you might have to cook it a bit longer to make up for the extra volume. In the accompanying picture, it's used in a recipe for cauliflower Parmesan.
Provided by Melissa Clark
Categories easy, sauces and gravies
Time 45m
Yield About 5 cups
Number Of Ingredients 7
Steps:
- In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook 30 seconds.
- Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
- Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 4 grams
CLASSIC TOMATO SAUCE
Serve this tomato sauce recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook" with Classic Beef Meatballs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 7 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, bay leaf, oregano, garlic, and salt. Cook, stirring often, until onion is soft and translucent, about 10 minutes. Add tomato paste and continue cooking 5 minutes more.
- Add tomatoes and cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer for 1 hour, stirring every 5 minutes or so to prevent burning. Season with salt, if desired. Remove bay leaf before serving.
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
LEAFY TOMATO SAUCE
Provided by Harold Mcgee
Categories dinner, one pot, pastas, appetizer, main course
Time 1h30m
Yield About 2 quarts
Number Of Ingredients 7
Steps:
- In a large pot, heat olive oil on medium heat, add onion and garlic, and cook until soft, about 10 minutes.
- Add tomatoes, turn heat to high and bring to a boil, stirring and mashing to break up tomatoes. Turn heat down and simmer, uncovered, until mixture has thickened, about an hour.
- Pass mixture through a food mill or coarse strainer to remove skins and seeds. Return sauce to pot and season with salt to taste. Ten minutes before serving, heat to a simmer and stir whole tomato leaves into sauce. Ladle sauce onto cooked pasta; let leaves stay behind in pot.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 232 milligrams, Sugar 3 grams
SIMPLE TOMATO SAUCE
Provided by Giada De Laurentiis
Time 1h35m
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.
ITALIAN TOMATO SAUCE
Perfect for bolognese, pasta bakes and pizza sauce
Provided by phuddy48
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the Olive oil in a Large frying pan/Skillet until very hot.
- Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.
- Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.
- Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
- Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.
ITALIAN TOMATO SAUCE - HOME MADE
After trying different recipes over the years, this is the recipe that I finally liked the most. This is really an adaptation and combination of the best parts of many other recipes from friends, family, the Internet and some cookbooks. The last time I made it, I gave a jar to each of my kids to try. They liked it so much that they asked for more and more. Then, as I was ready to use it in a dish, I found that it was all gone!
Provided by Fabio
Categories Sauces
Time 5h
Yield 6-8 jars
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Have a large bowl of iced water ready (I normally use one side of the sink, fill it with cold water and dump a bag of ice into it). Plunge whole tomatoes into the boiling water (carefully so you don't splash! I use the slotted spoon and roll them in) for approximately 1 minute. Remove with slotted spoon and place in the ice water bath. Let the tomatoes rest in the water until cool enough to handle, then remove peel and squeeze out seeds. Puree the tomatoes in a blender or food processor. If you would like your sauce to be "chunky", chop two or three of the tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, about 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours. Stir in the tomato paste and simmer an additional 2 hours (depending on many factors, each batch of sauce may vary in consistency. You can adjust the simmering time up or down according to your taste in thickness). Discard bay leaf and celery.
- At this point, I normally cool the sauce and then run it through the blender or food processor once more because I like my sauce to be smooth. This allows me to use it in all types of recipes and, if needed, I can always make it chunky again by adding some more chopped veggies.
- Storage: You can store the sauce in the refrigerator for a couple of weeks but this makes a large batch so you may want to look for alternate, long-term storage methods. I have found that this sauce freezes rather well in zipper bags or plastic containers. I have used glass jars before but they have a tendency to crack in the extreme cold. Plastic containers are more pliable and don't crack as easily. If they do crack, you don't have to worry about little bits of glass becoming imbedded in your sauce.
- I also can my tomato sauce by processing it in canning jars and a hot water bath. The Internet is full of canning instructions if you decide to can. However, once you open a jar of the canned sauce, refrigerate the remains immediately. I use 1 pint jars.
- Variation: Some people really like a sweet tomato sauce (my wife included). If this is your taste, then you can add 1 tablespoon of white sugar and 1 tablespoon of brown sugar when you first start simmering the sauce and adjust from there if you want it sweeter. As an alternative, you could also use a sweet red wine such a port or Marsala.
Nutrition Facts : Calories 214.7, Fat 9.3, SaturatedFat 3.2, Cholesterol 10.2, Sodium 301.7, Carbohydrate 25.3, Fiber 6.6, Sugar 14.2, Protein 5
TOMATO SAUCE WITH GROUND BEEF (AND VARIATIONS)
My very favourite spaghetti sauce when I make it from scratch. From "365 Ways to Cook Pasta" with some modifications.
Provided by Eva99
Categories Meat
Time 1h35m
Yield 6 cups
Number Of Ingredients 17
Steps:
- Heat oil in a large heavy saucepan; add onion; sauté over low heat, stirring, until tender and golden, about 5 minutes.
- Add the garlic, sauté 1 minute.
- Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add the onion mixture.
- OPTIONAL: now is when you would add the mushrooms, vegetables or red wine.
- Sauté until tender or until the wine is reduced by half.
- Add the tomatoes, tomato sauce and paste, 1 tsp salt, the basil, oregano, pepper and bay leaf.
- Heat over medium-low heat to simmering.
- Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavourful, about 1 hour 15 minutes.
Nutrition Facts : Calories 526.9, Fat 15.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 1019, Carbohydrate 59.5, Fiber 16.6, Sugar 18, Protein 22.9
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Estimated Reading Time 5 minsPublished 2016-08-27
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- Saucy Chicken Puttanesca. Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. View Recipe.
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- One-Skillet Creamy Chickpeas with Eggs and Prosciutto. Chickpeas in a spicy tomato-cream bath are what you need on a weeknight. View Recipe.
- Tomato-Braised Rotisserie Chicken. Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise. View Recipe.
- One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth. Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
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