FRESH TOMATO SAUCE
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h30m
Yield Makes 9 cups
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
- When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
- In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.
- Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.
Nutrition Facts : Calories 116 g, Fat 5 g, Fiber 4 g, Protein 4 g
SPICY TOMATO SAUCE WITH PANCETTA
This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor. If you buy the meat at an Italian market, have the butcher slice it for you, and then cut it into strips when you get home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Heat oil in a heavy medium pot over medium heat. Cook pancetta, stirring often, until golden and fat has rendered, about 8 minutes. Add onion and red-pepper flakes, and cook, stirring occasionally, until tender, 10 to 12 minutes.
- Stir in chopped tomatoes with juice, and add salt. Simmer gently, stirring occasionally, until sauce is thick, about 25 minutes.
SPICY TOMATO SAUCE (MARTHA STEWART)
I pulled this recipe out of a Martha Stewart magazine years ago. If you like your sauce with a kick, you'll like this. Its so easy and pretty healthy. She mentions that since the sauce is so simple its best ot use good-quality Italian tomatoes.
Provided by Lucky in Bayview
Categories Low Protein
Time 35m
Yield 1 1/4 Cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium heat.
- Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
- Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
- Raise heat and bring to a boil.
- Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
- Cook unitl sauce thickens, about 25 minutes.
- Remove from heat, transfer to a service dish, and garnish with parsley.
Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 1, Sodium 287.6, Carbohydrate 8.9, Fiber 2.1, Sugar 4.8, Protein 1.8
SPICY TOMATO SAUCE
Because this sauce is so simple, it's important to use good-quality Italian tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium heat. Add garlic and cook slowly until golden brown on all sides, about 10 minutes.
- Add tomatoes and their juice (do this carefully to keep oil from spattering), red-pepper flakes, and salt and pepper to taste; raise heat and bring to a boil. Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
- Cook until sauce thickens, about 25 minutes. Remove from heat, transfer to a serving dish, and garnish with parsley.
EGGS IN SPICY TOMATO SAUCE
This modified shakshuka gets smoky flavor from bacon and chipotle chiles.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.
- Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.
- Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.
Nutrition Facts : Fat 16 g, Fiber 3 g, Protein 21 g
SALMON PASTA WITH SPICY TOMATO SAUCE
Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 12
Steps:
- Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
- Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.
Nutrition Facts : Calories 423 g, Fat 15 g, Fiber 5 g
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