The Best Tomato Sauce Recipes

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TOMATO SAUCE



Tomato Sauce image

Simple spicy tomato sauce from scratch for multiple dinners.

Provided by EICHORN

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

Time 1h15m

Yield 12

Number Of Ingredients 10

6 ¼ pounds tomatoes, crushed
½ cup extra virgin olive oil
1 ½ tablespoons freshly ground black pepper
1 teaspoon chili seasoning mix
1 teaspoon salt
1 tablespoon minced onion
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon finely minced fresh parsley
1 teaspoon white sugar

Steps:

  • In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 11.1 g, Fat 9.9 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 228.9 mg, Sugar 6.8 g

THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY



The Ultimate Tomato Sauce Recipe by Tasty image

Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese

Provided by Rie McClenny

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

28 oz canned whole tomatoes, 2 cans
8 cloves garlic
¼ cup olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped
kosher salt, to taste
pepper, to taste
2 oz anchovies, 1 tin or jar
1 teaspoon red pepper flakes
½ cup tomato paste
½ cup dry red wine
1 cup water
1 lb spaghetti, or paste of choice, dry
1 parmesan cheese, for grating

Steps:

  • Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
  • Peel the garlic cloves and finely chop.
  • Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
  • Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
  • Add the red pepper flakes and stir to combine.
  • Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
  • Add the wine and cook for about 1 minute, just to burn off the alcohol.
  • Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
  • Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
  • Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
  • To serve, cook the spaghetti in a large pot of salted boiling water.
  • Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams

CLASSIC TOMATO SAUCE



Classic Tomato Sauce image

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

1/4 cup olive oil
1 onion, finely chopped
1 bay leaf
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
2 cloves garlic, coarsely chopped
2 teaspoons coarse salt, plus more as needed
2 tablespoons tomato paste
2 (26-ounce) boxes chopped tomatoes, such as Pomi, or 2 (28-ounce) cans whole plum tomatoes in their juices, chopped

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.

PERFECT TOMATO SAUCE



Perfect Tomato Sauce image

Tomato sauce is one of the first foods I set out to learn how to make on my own. Through several years of trial and error, gleaning little bits of wisdom from dozens of other recipes, I've finally developed one of my own. And I think it's just about perfect.

Provided by Food Therapist

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 small onion
1 small carrot
1 large celery rib
3 garlic cloves
10 kalamata olives, pitted
3 (28 ounce) cans san marzano tomatoes, crushed
1/3 cup red wine
5 sprigs fresh thyme

Steps:

  • Heat olive oil in the bottom of a large stock pot until it just shimmers.
  • Add the onion, carrot, and celery and saute over medium heat until tender.
  • Add the garlic and cook about 1 minute until softened.
  • Add the olives, tomatoes, and wine. Stir and bring to a very slight simmer.
  • Add thyme and continue simmering until hot.
  • Note: The sauce can be served at this point, but I find the longer and slower you cook it, the better the results. I love to prep this early and let it simmer for at least an hour. You could let it go up to four hours if you keep adding water to keep it from getting too thick.

Nutrition Facts : Calories 104.1, Fat 4.4, SaturatedFat 0.6, Sodium 440.4, Carbohydrate 14.3, Fiber 3.3, Sugar 8.5, Protein 2.7

MARCELLA HAZAN'S TOMATO SAUCE



Marcella Hazan's Tomato Sauce image

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

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

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

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