Pantry Friendly Tomato Sauce Recipes

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PANTRY FRIENDLY TOMATO SAUCE



Pantry Friendly Tomato Sauce image

Make and share this Pantry Friendly Tomato Sauce recipe from Food.com.

Provided by D Stone

Categories     Vegetable

Time 1h10m

Yield 1-2 quarts, 8 serving(s)

Number Of Ingredients 15

2 (28 ounce) cans whole peeled tomatoes
1/4 cup sherry wine vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained
1/2 cup white wine
kosher salt, to taste
black pepper, to taste

Steps:

  • Strain the tomatoes into a sauce pot and add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice.
  • Place on high heat until bubbles begin to form on the surface, then reduce to a simmer.
  • Reduce by half,until liquid has thickened to a loose syrup consistency.
  • Ensure most tomato seeds are removed and set the tomatoes aside.
  • After cutting into uniform sizes, mix the carrot, onion, and celery with olive oil and garlic and place over low heat.
  • Sweat the mixture for 15 to 20 minutes.
  • Add the tomatoes and capers to the roasting pan, place the pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes, until the tomatoes should start to brown slightly on edges with light caramelization.
  • Remove the pan from the broiler and lace the pan over 2 burners on the stove.
  • Add the white wine and cook for 2 to 3 more minutes over medium heat.
  • Add the reduced tomato liquid to the tomatoes and adjust seasoning.

Nutrition Facts : Calories 148.6, Fat 7.6, SaturatedFat 1.1, Sodium 116.8, Carbohydrate 17.5, Fiber 3.2, Sugar 12.7, Protein 2.3

PANTRY FRIENDLY TOMATO SAUCE



Pantry Friendly Tomato Sauce image

This is a modified version of Alton Brown's Pantry Friendly Tomato Sauce. It's so delicious, and your family won't know how nutritious it is! It may be a little more work than you're used to for a tomato sauce, but trust me, it is so worth it!!

Provided by SuperSpike

Categories     Sauces

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

2 (28 ounce) cans whole tomatoes
1/4 cup red wine vinegar
1/4 cup sugar
3/4 cup white wine
1/2 teaspoon red pepper flakes
1 1/2 teaspoons italian seasoning
1/2 teaspoon dried basil
1/4 cup onion, diced small
2 medium carrots, diced
1 stalk celery, diced
2 tablespoons olive oil
3 garlic cloves, minced
salt & pepper

Steps:

  • Heat olive oil in a large pot over medium heat, add carrots, onion, celery, garlic, salt & pepper and saute until until tender.
  • Strain tomatoes over a wide saucepan to reserve liquid.
  • Add vinegar, wine, sugar, and herbs to reserved liquid from the tomatoes and reduce until a loose syrupy consistency.
  • Seed the tomatoes and add to sauteed veggies, continue cooking until all the liquid in the pot has evaporated, and the vegetables are tender and just starting to fall apart. Remove from heat.
  • Combine tomato "syrup" and the sauteed vegetables, and let sit for a few minutes to let the flavors mingle.
  • Using a stick blender, countertop blender, or food processor, blend to your desired consistency.
  • Note: the sauce left as-is is great as a Ragout style, medium blend is great substitue for ordinary marinara sauce, and a fine blend can be used as pizza sauce.

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  • Set a large strainer over a 4-quart saucepan and pour in the tomatoes, letting the juice run into the saucepan. Set the tomatoes aside.
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