Tomato Sauce With Garlic And Orange Recipes
HOMEMADE TOMATO SAUCE II
Try the real thing. Delicious tomato, onion and garlic sauce with herbs.
Provided by MIRELLA CINA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 17.8 g, Fat 9.6 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 844 mg, Sugar 4.6 g
TOMATO SAUCE WITH GARLIC AND ORANGE
From the Mediterranean coast of Spain comes this distinctive sauce, whose flavors are reminiscent of bouillabaisse. Not surprisingly, it's often served on grilled fish, but it is equally good on chicken and incredible over pork. If possible, use strong-tasting oranges-Valencias are a good choice-not overly sweet ones like navels. In Spain, the oranges used for this are very acidic, even bitter.
Yield makes about 2 cups
Number Of Ingredients 6
Steps:
- Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned, 5 to 10 minutes. Add the tomato and stir, then the remaining ingredients.
- Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty. Remove the orange (and, if you must, the garlic), and serve hot. (The sauce may be covered and refrigerated for up to a couple of days before reheating; add a bit of water if it seems too thick when you reheat.)
CUMIN ORANGE TOMATO SAUCE
This sauce is an excellent compliment to traditional cod cakes, as well as those scented with ginger.
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 35m
Yield One and one-quarter cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Place tomatoes on a lightly oiled baking sheet, skin side up. Brush with olive oil. Sprinkle cumin seeds over tomatoes. Roast until tomatoes are very soft, about 25 minutes.
- Place roasted tomatoes with orange zest, saffron and salt in a blender. Process until smooth. Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 2 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 467 milligrams, Sugar 5 grams
SPANISH TOMATO SAUCE WITH GARLIC AND ORANGE
Received in email - will try when my San Marzanos ripen. This may be just the thing for canned tomatoes next winter when citrus comes into season but will splurge for at least one summer orange to try her out with fresh tomatoes. Received in email from gourmet_recipes_from_around_the_world.
Provided by Busters friend
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned (but do not burn!), 5 to 10 minutes. Add the tomato and stir, then remaining ingredients.
- Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty.
- Remove the orange, and serve hot.
Nutrition Facts : Calories 132.6, Fat 10.4, SaturatedFat 1.4, Sodium 6, Carbohydrate 9.9, Fiber 2, Sugar 5.5, Protein 1.6
FRESH TOMATO SAUCE WITH FENNEL AND ORANGE
Make and share this Fresh Tomato Sauce With Fennel and Orange recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tbls. olive oil in a 10" skillet over medium high heat till shimmering.
- Add fennel and cook, stirring occasionally, until softened and browned around the edges, 4-6 minutes.
- Add garlic, fennel seed, saffron(if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds.
- Now stir in the tomatoes and cook till tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
- Remove and discard orange peel. Stir in the orange juice, basil, salt, pepper, and sugar to taste.
- Toss the sauce and the remaining 2 tbls. olive oil with your favorite pasta and serve! Enjoy!
Nutrition Facts : Calories 207.7, Fat 14.4, SaturatedFat 2, Sodium 193.8, Carbohydrate 19.4, Fiber 6.1, Sugar 9.9, Protein 4
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