SEVEN INGREDIENT TOMATO SAUCE
This is a very simple recipe to make and tastes great too. This sauce tastes extra good if you add fried meatballs or pork spareribs to the sauce. Another good addition is a can of drained peas, if you like them. Happy eating!
Provided by BIGRED7197
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 3h10m
Yield 14
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saucepan and cook and stir garlic, being careful not to burn it. Pour in tomato paste and simmer on low for 5 minutes. Add crushed tomatoes, tomato puree, pepper, salt, basil and sugar; stir. Cook on low for three hours, stirring occasionally.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 17.3 g, Fat 2.4 g, Fiber 3.8 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 700.2 mg, Sugar 7.2 g
ROASTED TOMATO SAUCE
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT30m
Yield Makes 4 1/4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
- Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
- Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.
MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
THE SIMPLEST TOMATO SAUCE EVER (MARCELLA HAZAN)
In its very simplicity lie the secrets. This sauce is incredible. It has 3 ingredients, and no chopping. The amateurgourmet calls it Marcella Hazan's CRAZY tomato sauce. This is not your thick pasty sauce, it is a light luscious wonder. Add garlic or basil or mozzarella to it as you choose but try it this way first. The butter..DON'T switch to olive oil, it makes the sauce.
Provided by MarraMamba
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
- Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
- Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
- Discard the onion.
3-INGREDIENT TOMATO SOUP
Roasting the tomatoes intensifies their flavor in this simple yet delicious soup.
Provided by Molly Baz
Categories 3-Ingredient Recipes Soup/Stew Dinner Kid-Friendly Tomato Milk/Cream Onion Small Plates
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
- Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8-10 minutes.
- Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20-25 minutes.
- Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
- Divide among bowls, then top with a drizzle of oil and freshly ground pepper.
THREE INGREDIENT TOMATO SAUCE
This came from the Nicholas Sparks "True Believer" novel. In the novel, Lexie made her grandmother Doris' Italian recipe for Jeremy. Jeremy loved it and so did my own husband. And, this is so easy.
Provided by Caits Mom
Categories Sauces
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour both large cans of tomatoes into the pot.
- Add the whole stick of butter.
- Skin both onions, cut off the ends, and cut in half and put in the pot.
- Stir with a long wooden spoon, bring to a boil, then set the heat on low and leave on for 1 1/2 hours.
- Pour over your favorite pasta and top with fresh-grated Parmesan cheese.
GRANDMA'S TOMATO SAUCE
Provided by Edith Guerino
Categories Sauce Garlic Tomato Sauté Vegetarian Family Reunion Vegan Potluck Simmer Gourmet
Yield Makes 6 to 7 pints
Number Of Ingredients 8
Steps:
- Toss salt and sugar with tomatoes in 2 large bowls, then let stand until very juicy, about 15 minutes.
- Cook garlic in oil in a wide 8- to 10-quart heavy pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. Carefully add tomato mixture (it may splatter) and basil, stirring to combine. Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half, 2 to 3 hours.
- Force sauce through food mill into a large bowl, discarding solids. Ladle sauce into 1-pint airtight containers and cool completely, uncovered, then freeze, covered.
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