Tomato Sauce With 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)

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.

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.

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.