Tomato Sauce From Canned Tomatoes Recipes

QUICK HOMEMADE TOMATO SAUCE (CANNED TOMATOES)

Steps:

• In a medium pot, combine the oil, onions, and garlic. Add a pinch of salt. Turn the heat to high. As soon as the onions and garlic begin simmering, give them a stir, turn the heat to low, and cover the pot. Cook for 10 minutes.
• Uncover the pot, add a pinch of crushed red pepper flakes, stir once or twice, raise the heat to high; then add the wine. Let it simmer for 2 to 3 minutes or until the alcohol smell dissipates.
• Add the tomatoes. Using scissors, snip the tomatoes into smaller pieces. Season with a generous pinch of salt, and cook at a gentle simmer for 15 minutes.
• Transfer the sauce to a blender or food processor. Add the basil. Purée until smooth. Taste and adjust with more salt if necessary. (Alternatively use an immersion blender to purée)

TOMATO SAUCE FOR CANNING

Steps:

• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

CANNED TOMATOES

Steps:

• Prepare an ice-water bath; set aside. Bring a large stockpot of water to a boil. Score an X in the bottom of each tomato. Boil tomatoes in batches until skins begin to split, 1 to 2 minutes. Transfer to the ice-water bath; let cool slightly. Peel, core, and halve tomatoes. Working over a sieve set in a bowl, remove seeds. Discard seeds, and reserve juice.
• Add lemon juice, if using (see note above), 1 teaspoon salt, and 2 basil leaves to each of 6 hot, sterilized 1-quart jars. Fill jars with tomatoes, cut sides down, compressing with a rubber spatula to remove air bubbles. Add reserved juice, leaving 1/2 inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer jars, using tongs or jar clamp, to the rack of a large canning pot filled with hot water; cover with water by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water for 45 minutes. Transfer to a wire rack; let cool 24 hours. Press down on each lid. If lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 2 weeks. Sealed jars can be stored in a cool, dark place up to 1 year.

MARCELLA HAZAN'S TOMATO SAUCE

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.

AMAZINGLY SIMPLE TOMATO SAUCE

Steps:

• Heat olive oil in a large, heavy pot over medium heat. Cook and stir onion and garlic in hot oil until tender, 5 to 7 minutes.
• Stir crushed tomatoes, tomato sauce, tomato paste, and water with the onion mixture until smooth; add sugar, parsley, basil, salt, Italian seasoning, fennel, and pepper. Stir the mixture, bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and the seasonings have permeated the sauce, 1 hour to 90 minutes.

TOMATO SAUCE WITH CANNED TOMATOES

Steps:

• In large saucepan, heat oil over medium high heat.
• Add onions and cook until translucent, about 2 minutes.
• Add garlic and cook for another minute.
• Add tomatoes, tomato paste, Italian seasoning, hot pepper flakes, salt and pepper.
• Simmer for 15 minutes.
• Taste and adjust seasoning as desired.
• Makes: 31/2-4 cups

TOMATO SAUCE FROM CANNED TOMATOES

Steps:

• Drain tomatoes, reserving the liquid.
• Place the reserved liquid in a non-reactive pot. Add the sherry vinegar, sugar, red pepper flakes, oregano and basil to the tomato juice. Cook over high heat until the tomato juice starts to boil. Reduce heat and simmer until mixture is reduced by half or until the liquid thickens to the consistency of a light syrup.
• Chop carrot, celery and onion into 1/2 inch pieces and combine with garlic and oil in a non-reactive roasting pan over low heat. Sweat the vegetables until the onion is translucent and the carrots are tender (15-20 minutes).
• Remove the seeds from the tomatoes and add the seeded tomatoes, along with the capers, to the roasting pan.
• Place the pan in the center rack of the oven and broil for 15-20 minutes, stirring every 5 minutes, until the tomatoes start to brown slightly around the edges. Remove the pan from the oven, add the white wine and cook over medium heat for 2-3 minutes, scraping the bottom to deglaze the pan.
• Add the tomato juice to the tomatoes and blend to the desired thickness in a blender or with a stick blender.
• Add salt and pepper to taste.

FRESHLY "CANNED" TOMATO SAUCE

Steps:

• In a medium pot over medium-high heat, pour in the olive oil. Add the onions and cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10 to 15 minutes.

CANNED FRESH BASIL TOMATO SAUCE

Steps:

• Add oil to 6 quart pot. Mince the onion and garlic in a food processor and sauté in the oil until transparent. Add the basil and parsley; remove from heat set aside.
• Peel tomatoes by dipping them in boiling water for 15 seconds. Remove the core and process until like juice. Add them to the pot with the onions. add the rest of the ingredients and blend well.
• Cook on low heat for 1 1/2 hours, stirring often.
• When sauce is done, ladle into hot jars to within 1/2 inch from top of jar. Clean the rim and seal.
• Process for 45 minutes in water bath.