Tomato Sauce Recipe Lidia Bastianich

TOMATO SAUCE

Tomato Sauce image

Provided by Lidia Matticchio Bastianich

Categories Sauce Onion Tomato Wheat/Gluten-Free Celery Carrot Fall Simmer

Yield Makes about 3 cups; enough to sauce 6 servings of pasta

Number Of Ingredients 8

Ingredients

3 pounds ripe plum tomatoes, cored, peeled, and seeded, or one 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra virgin olive oil
1 small onion, finely chopped
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
4 fresh bay leaves or 2 dried bay leaves
Salt
Peperoncino (crushed red pepper)

Steps:

Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.
In a medium-size nonreactive saucepan, heat the olive oil over medium heat. Add the onion and simmer until wilted. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and bay leaves, season lightly with salt and peperoncino, and heat to a simmer. Simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 mintues. Remove the bay leaves. Check the seasoning and add more salt and peperoncino if necessary.

ITALIAN TOMATO SAUCE

Italian Tomato Sauce image

I got this recipe from Lidia Bastianich's cookbook. It's a great recipe, the only change I made was I added garlic (my favorite ingredient). You can make this ahead and freeze it. So much better than jar sauce! If you cannot get San Marzano tomatoes, I recommend Colivata or Cento brands.

Provided by Joanne

Categories Sauces

Time 50m

Yield 2-4 uses

Number Of Ingredients 10

Ingredients

2 (28 ounce) cans san marzano crushed tomatoes
4 bay leaves
1 cup shredded carrot
1/4 cup olive oil
1/2 cup finely diced celery
1 small onion, finely diced
4 garlic cloves, finely diced
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon salt (to taste)
1/2 cup water

Steps:

In large pot, on medium head add olive oil, carrots and celery. Cook stirring occasionally for 5 minutes.
Reduce heat to low, add onion, crushed red pepper flakes (if using) and garlic cook for 5 minutes stirring constantly (being careful not to burn garlic).
Add crushed tomatoes, water and salt, raise heat to med and bring to a boil. Reduce heat to low, cover and cook for 1/2 hour stirring occasionally. Remove and discard bay leaves.
Enjoy!

Nutrition Facts : Calories 546.3, Fat 29.5, SaturatedFat 4.1, Sodium 4605.1, Carbohydrate 70.1, Fiber 18, Sugar 5, Protein 14.6

LIDIA BASTANICH'S BAKED EGGPLANT IN TOMATO SAUCE (MELANZANE IN T

Lidia Bastanich's Baked Eggplant in Tomato Sauce (Melanzane in T image

Make and share this Lidia Bastanich's Baked Eggplant in Tomato Sauce (Melanzane in T recipe from Food.com.

Provided by zeldaz51

Categories Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs eggplants, about 6 to 8 ounces each
1 tablespoon kosher salt
2 cups light flavorful tomato sauce
1/3 cup pitted black olives, coarsely chopped
4 pickled pepperoncini peppers, drained, stemmed, and thinly sliced
2 tablespoons small capers, drained
2 tablespoons chopped fresh basil
1 cup grated pecorino cheese

Steps:

Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in a colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
Meanwhile, arrange a rack in the middle of the oven, and heat to 400 degrees F.
Put the tomato sauce in a bowl, and stir in the olives, sliced pepperoncini capers, and basil. Spread about 1/2 cup of the sauce over the bottom of a baking dish (I used a 9 X 9 dish, but the extra thick layers required an extra 20 minutes of baking time). Lay in half the eggplant slices in a single layer, overlapping if necessary. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the cheese topping, pressing it against the sides. Set the dish on a baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and eggplant is caramelized on the edges yet tender and easily pierced with the tip of knife.
Let the eggplant rest for 20 minutes (to absorb the sauce). Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.

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