CHEF JOHN'S TOMATO SAUCE
This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
- Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
- Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 13 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 674 mg, Sugar 7.3 g
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.
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.
HOMEMADE TOMATO SAUCE
This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.
Provided by MOLSON7
Categories Tomato Pasta Sauce
Time 4h40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
MY MOTHER'S TOMATO SAUCE
Provided by Michael Chiarello : Food Network
Time 1h
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
- Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.
TOMATO SAUCE
Make and share this Tomato Sauce recipe from Food.com.
Provided by Dave5003
Categories Sauces
Yield 1 batch
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two.
- Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally.
- The Contadina tomato sauce and paste have significantly better flavor than any others I know of.
- If you can't get Contadina, then a small shake of Tabasco will help (not enough to make it hot, just enough to give it a little sparkle).
Nutrition Facts : Calories 803.1, Fat 56.1, SaturatedFat 7.9, Sodium 3769.9, Carbohydrate 74.8, Fiber 16.6, Sugar 43.5, Protein 14.6
HARISSA-SPICED TOMATO SAUCE
Side sauce for mezze.
Provided by YOLANDA
Categories Sauces
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.n
- Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.n
Nutrition Facts : Calories 44.8 calories, Carbohydrate 2 g, Fat 3.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 244.5 mg, Sugar 1.2 g
SPICY TOMATO MEAT SAUCE FOR SPAGHETTI FROM PLAYBOY MAGAZINE
I got this many years ago from a Playboy Magazine, lol. It's not a real thick sauce, you could add some tomato paste if you want it thicker. We like it just the way it is. I serve it on vermicelli, my personal preference, with garlic bread and a salad.
Provided by Imagenie
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove skin from sausage, mash meat with a fork.
- Heat butter, add sausage and garlic and stir with a fork until well cooked.
- Add onion, cook briefly.
- Add ground beef, cook until its color has turned.
- Add tomatoes, in pieces, add salt and ground pepper to taste.
- Let simmer for at least 1 hour over low heat.
- Serve over your favorite Pasta, and pass the parmesan cheese.
Nutrition Facts : Calories 984.2, Fat 42.2, SaturatedFat 18.4, Cholesterol 131.3, Sodium 975.1, Carbohydrate 103.3, Fiber 7.7, Sugar 12, Protein 47.1
HERBED RICOTTA WON TONS W/ SPICY TOMATO SAUCE
Habanero peppers are fiery, so wear gloves while chopping them. To tame the sauce, substitute a jalapeño or poblano pepper. You can make the won tons ahead of time, freeze them, and bake just before serving. Cooking Light, SEPTEMBER 2002
Provided by Nana Lee
Categories Short Grain Rice
Time 1h55m
Yield 30 won tons, 12-15 serving(s)
Number Of Ingredients 22
Steps:
- To prepare won tons:
- Place colander in a 2-quart glass measure or medium bowl.
- Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl.
- Spoon ricotta into colander.
- Gather edges of cheesecloth together; tie securely.
- Refrigerate for 1 hour.
- Gently squeeze cheesecloth bag to remove excess liquid; discard liquid.
- Spoon ricotta into a food processor.
- Preheat oven to 350°.
- Place almonds and flour in a spice or coffee grinder, and process until finely ground.
- Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor.
- Process until smooth.
- Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons ricotta mixture into center of each wrapper.
- Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle.
- Repeat procedure with remaining won ton wrappers and ricotta mixture.
- Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray.
- Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
- Bake at 350° for 15 minutes or until lightly browned.
- Cool won tons 5 minutes on a wire rack.
- To prepare sauce:.
- Place tomatoes in food processor; process until finely chopped.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, and sauté 3 minutes.
- Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes.
- Reduce heat to medium.
- Stir in tomatoes and basil; cook 10 minutes, stirring occasionally.
- Serve with won tons.
Nutrition Facts : Calories 137.6, Fat 4.3, SaturatedFat 1.5, Cholesterol 9.1, Sodium 268.3, Carbohydrate 18.4, Fiber 2.1, Sugar 3.1, Protein 6.9
SNEAKY MOMMA'S TOMATO SAUCE
Make and share this Sneaky Momma's Tomato Sauce recipe from Food.com.
Provided by Serah B.
Categories Sauces
Time 1h20m
Yield 4 cups
Number Of Ingredients 16
Steps:
- Heat oil over medium and saute onion and red pepper until soft, about 5 minutes. Add garlic and saute about 1 more minute.
- Add tomatoes, tomato paste, basil, kale, carrot, parsley, oregano, thyme, and red pepper flakes.
- Bring to a boil, then reduce to low and simmer for one hour.
- Allow to cool slightly, then transfer to blender and blend until smooth.
- Add sugar, salt, pepper and reheat if necessary before serving. Freezes well.
Nutrition Facts : Calories 187.4, Fat 5, SaturatedFat 0.8, Sodium 824.9, Carbohydrate 34.6, Fiber 9.8, Sugar 18.8, Protein 7.8
MY HARROWSMITH TOMATO SAUCE
A basic tomato sauce. I serve this sauce as is or add veggies and meat or use in lasagne, chicken parm, etc. The original [Spicy Tomato Sauce from the Harrowsmith Cookbook]. The original called for 2 onions chopped but since I can't eat them I have never used them.
Provided by redplaid huf
Categories Sauces
Time 1h10m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Heat oil, added paste and gently saute until carmalized.
- Add basil, oregano, parsley and garlic. Heat until fragrant.
- Place tomatoes, salt, pepper, bay leaf and sun-dried tomatoes in crock pot. Add herb mix and crock on low 4-8 hours.
- Or add the rest of the ingredients to the herb mix, bring to boil and simmer for 1 hour.
Nutrition Facts : Calories 166.1, Fat 7.5, SaturatedFat 1.1, Sodium 888.6, Carbohydrate 25, Fiber 5.9, Sugar 14.7, Protein 4.4
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