Tomato Cheese Sauce Recipes

TOMATO CHEESE SAUCE RECIPE

Steps:

• Directions:Heat olive oil in a non-stick pan. Add bay leaf and chopped garlic and sauté for 20-30 seconds.Add chopped tomatoes, ground parsley, ground black pepper, red pepper flakes and salt. Mix well and cook on low heat for 8-10 minutes while stirring occasionally in between.Add grated cheddar cheese and mix well. Cook on low flame until it melts.Mix well and turn off heat. Remove and discard bay leaf from prepared sauce.Add dried oregano and mix well.Tangy and creamy tomato sauce with cheese is ready to be used for preparing pasta or pizza.

TOMATO CREAM CHEESE SAUCE

Steps:

• Melt butter in a large pot on medium-high heat.
• Add onions.
• Cook onions until translucent.
• Drain and add tomatoes.
• Add cream cheese.
• Cook until cream cheese is melted and evenly worked through the mixture.
• Add Milk and simmer for 10 minutes.

CHEESY TOMATO AND CHEESE SAUCE

Steps:

• Heat a pot over medium heat. Once pot is hot, pour in bacon drippings (can add bacon too, crumbled).
• Add in onions and cook until they start to become translucent, then add garlic and olives, mushrooms, or whatever other vegetables you decide to add to the sauce.
• Once vegetables are soft, add in tomato sauce. Cook until heated through (about 3 minutes), then add cheese and stir until melted.
• Serve this over pasta or stir the pasta directly into the pot. Since this is a thick sauce, the noodles should easily hold on to the sauce.

CHEESE & TOMATO PASTA BAKES

Steps:

• Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.
• Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.
• To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.
• Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.
• If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.

POLENTA PIE WITH CHEESE AND TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
• Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
• *Found at many supermarkets and lucini.com.

TOMATO N CHEESE PASTA

Steps:

• Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

HOMEMADE TOMATO SAUCE

Steps:

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

TOMATO SAUCE

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.

EASY CHEESY-TOMATO PASTA SAUCE

Steps:

• Heat the oil in a medium-sized non-stick saucepan and gently cook the onion and the cherry tomatoes, then add the garlic until it becomes slightly golden. After this, add the tin of chopped tomatoes. Tip in the celery and grapes (optional: olives). Allow these to cook until they are slightly soft. Then add the grated cheese, allow this to melt into the sauce.
• Allow the sauce to cook for a further 1 minute. Season it to your preference, then serve in bowls topped with basil leaves and the shaved Parmesan and an extra teaspoon of olive oil.

PAPAS CHORREADAS (POTATOES WITH TOMATO AND CHEESE SAUCE)

Steps:

• Boil the potatoes in lightly salted water for about 20 minutes.
• Heat the oil in a skillet over medium-high heat, and saute the onion and tomato, stirring often, for 15 minutes, or until the onion is soft. Season with paprika and pepper.
• Add crumbled cheese, stir well. Halve the potatoes; serve with sauce.