Tomato And Sage Sauce Recipes

PLUM TOMATO AND SAGE SAUCE

Steps:

• In 10-inch skillet, heat olive oil over medium-low heat. Add onion and cook until very tender and slightly golden, about 15 minutes.
• To onion in skillet, add chopped tomatoes with their juice, chicken broth, and white wine; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring and pressing tomatoes with back of slotted spoon occasionally during cooking to crush them.
• Remove cover and simmer tomato mixture 25 to 30 minutes longer, stirring occasionally, until sauce has reduced and thickened slightly. Stir in butter, sage, and salt. Serve with shredded cheese if you like.

ROASTED CHERRY TOMATO & SAGE SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Combine tomatoes, onion, garlic, sage, 1 tablespoon oil, vinegar, salt and pepper in a 9-by-13-inch metal pan. Roast, stirring once halfway through, until the tomatoes and onion are tender, 15 to 20 minutes.
• Lightly mash the tomatoes to release their juices. Stir in the remaining 2 tablespoons oil. Serve warm.

TOMATO AND SAGE SAUCE

Steps:

• 1) Dice onions, chilli, garlic & sage leaves roughly. In a large saucepan, soften the mix in a good amount of olive oil. You should have the heat low enough so it can continue to soften for around 20 minutes with occasional stirring. 2) Cut all the small tomatoes in half. Set aside. 3) Quarter the large Roma tomatoes and place in a processor or blender. Add a splash of olive oil, and all of the tomato paste. Pulse blend until the mix is quite smooth and thick. 4) Add the small halved tomatoes to the saucepan and reduce down for around 30 minutes; again using low heat. When the water has started to separate from the tomatoes and they are soft, add in the pureed tomato mix. Stir through and allow to simmer very gently with the lid off for a minimum of 3 hours. 5) Turn the heat off once the sauce has thickened up a bit, and place the lid on and unless you are eating it right then, just let it sit in there until dinner time. Or allow to cool and refrigerate. Sauce just tastes better after sitting overnight in a fridge.

BEANS IN TOMATO-SAGE SAUCE

Steps:

• 1 Place the beans in a large bowl with cold water to cover by 2 inches. Place them in the refrigerator to soak 4 hours up to overnight. 2 Drain the beans and place them in a large pot with cold water to cover by 1 inch. Bring the liquid to a simmer. Cover and cook until the beans are tender, 1 1/2 to 2 hours. Add salt to taste and let stand 10 minutes. 3 In a large saucepan, cook the sage and garlic in the oil over medium heat, flattening the garlic with the back of a spoon, until the garlic is golden, about 5 minutes. Stir in the tomatoes. 4 Drain the beans, reserving the liquid. Add the beans to the sauce. Cook 10 minutes, adding some of the reserved liquid if the beans become dry. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PORK CHOPS IN TOMATO SAGE SAUCE

Steps:

• Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.
• Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.
• Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.
• Cook mixture over medium-high heat until butter melts.
• Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.
• Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes.
• Divide tomato sauce between pans, spreading over chops.
• Reduce heat, cover and simmer until chops are tender, about 30 minutes longer.
• Degrease sauce; adding reserved tomato juice if you like a thinner sauce.
• Season with salt and pepper.
• Transfer chops to a platter, and spoon sauce over.
• Sprinkle with mnced sage and reserve.

CANNELLINI WITH TOMATO-SAGE SAUCE

Steps:

• For beans:
• Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
• Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
• For sauce:
• Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
• Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

PORK ROAST WITH TOMATO SAGE SAUCE

Steps:

• To prepare roast: Mix together butter, garlic, sage and black pepper and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
• Preheat oven to 350 degrees F.
• Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
• Spread butter mixture over the roast, using the handle of a spoon to get it into the slits you made earlier (very important).
• (At this point, you can wrap roast in plastic and refrigerate overnight and up to 1 day.) Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.
• Remove from oven, cover with aluminum foil and let rest for about 15 minutes.
• After placing the roast in the oven, begin the tomato sauce by heating the olive oil and garlic together until golden and fragrant.
• Add the tomatoes, salt and 1/4 cup finely chopped sage.
• Stir well to combine, bring to a boil then reduce to simmer. Simmer no less than 30 minutes, the longer the better.
• Just before serving add the remaining chopped sage and the butter.
• After the roast has rested, slice and serve with the sauce drizzled over it.

CANNELLINI WITH TOMATO-SAGE SAUCE RECIPE

Steps:

• For beans: Place beans in large bowl; cover generously with water. Let stand at room temperature overnight. Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.) For sauce: Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes. Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature. This recipe yields 8 servings.

HOMEMADE TOMATO SAUCE I

Steps:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.