Tomato Sauce With Canned Tomatoes Recipes

THE BEST SPAGHETTI SAUCE RECIPE MADE WITH CANNED TOMATOES

Steps:

• Heat the olive oil over medium heat in your sauce pan. Add the diced onion and peppers and saute until the onions are translucent.
• Add the garlic and saute for one minute.
• Add the canned tomatoes and then all remaining ingredients.
• Let simmer for at least 30 minutes.
• Serve over spaghetti noodles. This makes a big batch that will feed a crowd. You can easily freeze the leftovers in a ziploc bag in the freezer to save for later.

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)

EASY PASTA SAUCE USING CANS OF TOMATO SAUCE

Steps:

• Heat olive oil in pot over medium heat
• Add in diced onion and cook until translucent making sure not to burn by stirring frequently (about 10 minutes)
• Add in crushed garlic and keep stirring until very fragrant making sure not to burn the garlic at all! (about 2-3 minutes)
• Add in the cans of tomato of sauce and stir
• Take the diced tomatoes, put in a blender and pulse twice. This creates a crushed texture. You can also use a can of crushed tomatoes if you have one.
• Add the tomato paste and stir until fully dissolved
• Add the water, bay leaf and carrot and give a stir
• Turn to a medium-low or simmer depending on time contraints. If you have a good chunk of hours then put it on simmer and let it simmer for 2-3 hours.
• Stir occasionally over the next hour to make sure it doesn't burn or stick to the bottom of the pot
• Give a taste test and if it's evaporated down too much for your liking, add a little more water and continue cooking. Since I'm using this for a lasagna, I don't want it thin in consistency. Add more tomato paste if it is too thin.
• Remove and toss carrot when done. The carrot absorbs extra acidity so we don't want to keep it in the sauce.

SIMPLE VEGAN TOMATO SAUCE

Steps:

• Gather the ingredients.
• In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
• Add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
• Remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.

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.

TOMATO SAUCE

Steps:

• For sauce made with canned tomatoes:.
• In a heavy-bottomed pan, heat the oil and add canned chopped tomatoes with their juices.
• Stir in the sugar, salt, red pepper flakes, and oregano and bring to high simmer.
• Cover partially and cook over medium heat for about 15-20 minutes; occasionally mash the tomatoes into the cooking juices.
• For sauce made with fresh tomatoes:.
• Place tomatoes in a large bowl and pour boiling water over them. Allow to stand until skins come off easily, about 10 minutes (plum tomatoes have thick skins).
• Using same ingredients as above, cook tomatoes, cover the pot tightly and simmer for 45 minutes. Fresh tomatoes take longer to cook than canned ones.
• Occasionally, remove the lid and allow the condensation to drip back into the sauce.
• With a wooden spoon, mash the tomatoes.

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.