Marias Tomato Basil Spaghetti Sauce Recipes

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TOMATO-BASIL SAUCE



Tomato-Basil Sauce image

Provided by Tyler Florence

Yield 2 cups

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
One 16-ounce can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper
4 fresh basil leaves, chopped
Spaghetti, optional

Steps:

  • Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired.

MARIA'S TOMATO-BASIL SPAGHETTI SAUCE



Maria's Tomato-Basil Spaghetti Sauce image

Homemade tomato sauce that doesn't take hours to make! This sauce can be different every time or can be your own signature sauce, but the basics are the same! Included are directions for using real tomatoes, but if time doesn't permit canned tomatoes will work nicely as well. Enjoy!

Provided by Cara

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 40m

Yield 8

Number Of Ingredients 8

8 pounds Roma (plum) tomatoes, peeled and chopped
½ cup extra-virgin olive oil
1 large onion, minced
¼ cup grated Parmesan cheese
4 sprigs fresh basil, or more to taste, chopped
3 cloves garlic, minced
2 tablespoons red wine
coarse salt and ground black pepper to taste

Steps:

  • Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
  • Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.2 g, Cholesterol 2.2 mg, Fat 15.7 g, Fiber 5.8 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 81.5 mg, Sugar 12.8 g

TOMATO & BASIL SAUCE



Tomato & basil sauce image

Save time and money with this simple and tasty sauce, great with pasta, meat or fish

Provided by Good Food team

Categories     Lunch, Main course, Pasta

Time 15m

Yield Makes 350ml

Number Of Ingredients 14

1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves
1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves

Steps:

  • Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
  • Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
  • To finish, tear a few basil leaves, then stir into the sauce.
  • Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
  • Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
  • To finish, tear a few basil leaves, then stir into the sauce.

Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

BASIL SPAGHETTI SAUCE



Basil Spaghetti Sauce image

My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.-Marlane Jones, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield about 8 servings.

Number Of Ingredients 9

1 cup chopped onion
8 garlic cloves, minced
1/4 cup canola oil
8 cups coarsely chopped peeled tomatoes (about 5 pounds)
1/3 cup minced fresh basil or 2 tablespoons dried basil
1/4 cup minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar

Steps:

  • In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Nutrition Facts :

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

TOMATO BASIL SPAGHETTI



Tomato Basil Spaghetti image

This is a great dish when you have little time to cook but something fulfilling and with great taste. The original recipe calls for 1 lb of spaghetti, but since I like more sauce I decreased the amount to 3/4 lb. It's up to you how much pasta you'd like to use. The sauce comes together quickly and the results are always excellent. Begin the sauce as soon as you turn the pasta water on to boil. It's that fast! Recipe courtesy of Eva Longoria.

Provided by LifeIsGood

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

kosher salt
3/4 lb dried spaghetti
1 tablespoon olive oil
1/2 small onion (yellow or white)
4 garlic cloves, minced
2 bunches fresh basil, leaves chopped
ground black pepper and kosher salt, to taste
14 1/2 ounces whole tomatoes with juice
8 ounces tomato sauce
1/4 cup parmigiano-reggiano cheese, grated (about 1 oz)
1 teaspoon dried red pepper flakes (opt. to taste)

Steps:

  • Bring a large pot of salted water to boil. Cook the spaghetti to al dente, about 8 minutes or according to your package directions.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, garlic, half of the basil and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent - about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for about 4 minutes. Season with salt and pepper to taste.
  • Drain the pasta and put in a large serving bowl. Pour over the sauce and add all but a handful of the left over basil. Toss until the pasta is well coated with sauce. top with the remaining chopped basil, grated cheese and dried red pepper flakes. Enjoy!

CREAMY BASIL & TOMATO PASTA



Creamy Basil & Tomato Pasta image

This dish was inspired by combining several different recipes. (Note - we don't like a lot of extra sauce- just enough to cover the pasta - so if you like a lot of sauce, you may want to make a little more).

Provided by Starrynews

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups farfalle pasta, uncooked
1 teaspoon olive oil
1/4 onion, peeled and chopped
1 garlic clove, minced
2 tablespoons sun-dried tomatoes, drained and chopped
7 ounces diced tomatoes (canned or fresh)
black pepper, to taste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
4 ounces cream cheese
2 tablespoons milk
2 tablespoons parmesan cheese
2 boneless skinless chicken breasts, cut into bite-sized pieces, cooked

Steps:

  • Heat teaspoon of oil over medium-high heat.
  • Add onion and sauté until starting to brown.
  • Add garlic and sun-dried tomatoes; sauté 3 more minutes.
  • Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes.
  • Meanwhile, cook pasta according to directions.
  • Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated.
  • Add chicken and drained pasta, and mix until blended.

Nutrition Facts : Calories 381, Fat 14.3, SaturatedFat 6.7, Cholesterol 72.3, Sodium 242.7, Carbohydrate 40.4, Fiber 2.6, Sugar 4.4, Protein 22.4

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