Tomatobasilsauce Recipes

TOMATO BASIL SAUCE

Steps:

• Heat the olive oil or butter in a medium sized sauce pan.
• Add the diced onion and crushed garlic, cook until the onion is soft and translucent, about 5-7 minutes.
• Add the tomatoes and bring to the sauce to a boil.
• Reduce the heat and add the basil - some can be chopped, but you can also add the stalks (they add flavor) and remove the stalks when the sauce is done. Add the sugar if using, you can also add the salt and pepper.
• Cook the sauce over low heat for at least 30 minutes. Stir the sauce frequently with a wooden spoon and use the spoon to press and help breakdown the chunky tomato pieces.
• For a smoother sauce you can use a hand held blender to break down the tomatoes if using whole or diced tomatoes. If you let the sauce cook for longer the tomatoes will naturally break down, or if you prefer a more chunky consistency you can skip the blender step.
• Once the consistency suits your preference, the sauce is done and ready to use. For an extra taste of freshness you can add some freshly chopped basil when serving the sauce.

LOTS OF FRESH BASIL TOMATO SAUCE

Steps:

• In a large pot boil water, add salt and cook pasta al dente.
• While water is boiling, in a large pan add olive oil, garlic, can of tomatoes, oregano, salt, hot pepper flakes, fresh chopped basil and water, cook on medium heat until thickened.
• Add the drained cooked pasta and half a ladle of pasta water, raise the heat and while gently stirring constantly, cook for approximately 1-2 minutes or until thickened. Serve immediately with chopped fresh basil and grated Parmesan Cheese. Enjoy!

CREAMY NO-COOK TOMATO SAUCE WITH BASIL AND BRIE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
• Meanwhile, grate the tomatoes on the largest holes of a box grater into a large bowl, discarding any big pieces of excess tomato skin. Whisk in the oil, basil and 2 teaspoons salt. Stir in the Brie.
• Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the tomato mixture and toss to combine. Add the pasta water, a little at a time, to moisten the pasta and help the Brie partially melt, if needed.
• Top with more basil before serving.

MARIA'S TOMATO-BASIL SPAGHETTI SAUCE

Steps:

• Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
• Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

TOMATO BASIL SOUP

Steps:

• Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
• Heat soup over medium-high heat until hot, about 5 minutes more.

HOMEMADE TOMATO BASIL PASTA SAUCE

Steps:

• Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

TOMATO-BASIL SAUCE

Steps:

• Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired.

TOMATO AND BASIL PASTA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

FRESH TOMATO BASIL SAUCE

Steps:

• In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
• Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
• Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

TOMATO-BASIL SAUCE

Steps:

• Sauté fresh veggies till softened then add remaining ingredients.
• Bring it all to a boil,then add meatballs or ground beef, Italian sausage, chicken pieces, spare ribs and simmer for a couple of hours.
• (Don't be shy to use fresh herbs in place of dried, an added handful fresh chopped parsley would go nicely too).

TOMATO-BASIL SAUCE

Steps:

• Put large pot of water on to boil for penne.
• Salt boiling water and cook penne to al dente.
• Heat a medium pot on stove top over medium low to medium heat.
• Add extra-virgin olive oil, garlic and onion for the tomato basil sauce.
• Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions.
• After 15 minutes, stir in tomatoes and raise heat to warm tomatoes.
• Season with salt and pepper.
• Stir in basil and wilt it into the sauce.
• Remove sauce from heat.
• When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.

BASIC TOMATO-BASIL SAUCE

Steps:

• Wash tomatoes.
• Dip each tomato in boiling water 30 to 60 seconds or until skins split.
• Plunge immediately into ice water; core, peel, and quarter tomatoes.
• Place 4 cups of tomatoes in a large stockpot; crush tomatoes.
• Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.
• Reduce heat, and simmer, uncovered, 2 hours.
• Remove from heat; stir in basil.
• Add 1 tbls.
• lemon juice and 1/2 tsp.
• salt to each pint jar.
• Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.
• Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling-water bath 35 minutes.
• Yield: 6 pints.

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.