Tuscan Tomato Sauce Recipes

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MARCELLA HAZAN'S TOMATO SAUCE



Marcella Hazan's Tomato Sauce image

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Categories     easy

Time 1h

Yield 4 servings

Number Of Ingredients 4

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

  • Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  • Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  • Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram

AUTHENTIC ITALIAN TOMATO SAUCE



Authentic Italian Tomato Sauce image

This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!

Provided by InMemoryofBrats

Categories     Sauces

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 11

2 (28 ounce) cans tomato puree
1 (28 ounce) can peeled plum tomatoes
2 cloves garlic
1 small onion, diced
6 cloves
1 teaspoon basil
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup extra virgin olive oil
1/4 cup grated cheese

Steps:

  • In a large pot, sauté onion and garlic in olive oil.
  • Empty plum tomatoes into large bowl and squash with your hands.
  • Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4

ITALIAN TOMATO SAUCE



Italian Tomato Sauce image

The best spaghetti sauce! We had this every Wednesday when I was growing up. The secret ingredient is the nutmeg. Just a pinch. Delicious! Serve over spaghetti.

Provided by cuttnshowmom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 50m

Yield 10

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, diced
¼ cup chopped celery
1 small garlic clove, minced
1 pound ground beef
40 ounces Italian-style stewed tomatoes
2 (6 ounce) cans tomato paste
1 (8 ounce) package sliced mushrooms, or to taste
½ cup grated Parmesan cheese, or to taste
¼ cup parsley
1 ½ teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground nutmeg
½ teaspoon dried oregano
⅛ teaspoon ground black pepper
¼ teaspoon baking soda, or to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
  • Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
  • Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 17.6 g, Cholesterol 31.9 mg, Fat 9.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 3.3 g, Sodium 980.3 mg, Sugar 12.4 g

TUSCAN TOMATO SAUCE



Tuscan Tomato Sauce image

This sauce is great with pasta, served with chicken or on rice. It is very fresh tasting and I like it - you may never buy sauce again. This would be a great base for pizza sauce as well.

Provided by Ceezie

Categories     Sauces

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2 cup chopped onion
2 garlic cloves, minced
8 plum tomatoes, peeled and chopped
8 ounces tomato sauce
2 teaspoons basil
2 teaspoons oregano leaves
2 teaspoons rosemary, crushed
1/2 teaspoon pepper

Steps:

  • Spray a medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add the onion and garlic; cook and stir about 5 min or until tender.
  • Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; bring to a boil. Reduce heat and simmer uncovered for 6-10 min or until it has reached the desired consistency is reached - stirring occasionally.

Nutrition Facts : Calories 109.2, Fat 1.1, SaturatedFat 0.2, Sodium 613.5, Carbohydrate 24.5, Fiber 6.2, Sugar 13.2, Protein 4.5

DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE



DeFalco's Authentic Italian Tomato Sauce image

Provided by Guy Fieri

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 medium onion, diced
3 to 4 fresh Italian sausages, casings removed
One 28-ounce can San Marzano tomatoes, crushed by hand
One 28-ounce can tomato puree
One 28-ounce can tomato sauce
One 8-ounce can tomato paste
1 cup fresh basil, roughly torn
1 cup fresh parsley, chopped
1 cup marsala wine
1 1/2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon sugar

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
  • Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
  • Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

TUSCAN-STYLE TOMATO SAUCE



TUSCAN-STYLE TOMATO SAUCE image

Categories     Sauce     Tomato     Vegetarian     Dinner

Yield 10 People

Number Of Ingredients 6

4 pounds fresh ripe plum tomatoes. I use San Marzano tomatoes exclusively. Fresh ones can be found from August to October in many Farmers' Markets in the SF Bay Area, otherwise use imported canned Italian "San Marzano" WHOLE tomatoes in their juice. (Recommend Strianese Brand D.O.P. http://www.amazon.com/Strianese-Peeled- D-O-P-Marzano-Tomatoes/dp/B000N36F9E)
11⁄2 cup chopped carrots
11⁄2 cup chopped onions
1⁄2 teaspoon granulated sugar
1⁄2 cup extra virgin olive oil
Salt to taste

Steps:

  • 1) Wash the tomatoes in cold water. Cut them in half lengthwise. Place in a heavy saucepan (I use an All Clad sauce pan, the tomatoes should fill no higher than 1/2 the height of the pan), COVER, and cook over medium heat for 10 minutes. (If using canned tomatoes, ignore this step and start at step #3 with 4 cups of canned tomatoes with their juice) 2) Meanwhile, put 3-4 Tablespoons of the olive oil in a small sauté pan, place it on medium heat and sauté the carrots for 10 minutes. (The goal here is to get them to soften up a bit before added to the sauce to make it easier to pass through the food mill later. If you have an "industrial strength" food mill, this step is not necessary, proceed straight to step #3). 3) Add the carrots, onion, salt (I recommend 11⁄2 teaspoons for this quantity, but this needs to be adjusted for personal taste and health considerations accordingly) and sugar and cook at a steady simmer UNCOVERED, for 30 minutes. 4) Purée everything through a food mill into fresh pan (or transfer the sauce to another pan or bowl and purée it back into this saucepan), using the disc with the smallest holes. This is the most arduous step, but it's important to use the right disc to remove the skin and seeds, and you want to end up with no more than 1⁄2 cup of vegetable matter left in the food mill to maximize the flavor of the sauce. Make sure and scrape off the bottom of the disc with a spatula to get all of the puréed vegetables. Get the kids to help if your arms get tired! This step takes about 10-15 minutes. 5) Add the remaining olive oil (what wasn't used to sauté the carrots) to the sauce and cook UNCOVERED for an additional 15 minutes. Taste and correct for salt. Note: This sauce is well suited for most kinds of pasta, and can be used on top of Italian style meatloaf with great results. If frozen, defrost and simmer lightly, UNCOVERED, for just 10 minutes.

ITALIAN TOMATO SAUCE



Italian tomato sauce image

Perfect for bolognese, pasta bakes and pizza sauce

Provided by phuddy48

Time 45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat the Olive oil in a Large frying pan/Skillet until very hot.
  • Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.
  • Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.
  • Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
  • Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.

TUSCAN WHITE BEANS IN TOMATO SAUCE



Tuscan White Beans in Tomato Sauce image

White beans and tomato sauce simmer together to create a lovely addition to your meal. This can be served as a side dish to complement barbecue, sausages, or cheese. This can also be used as main course for meatless Monday. This dish is ready to serve immediately, but even more delicious the next day after the flavors are allowed to meld.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Tomatoes

Time 8h50m

Yield 6

Number Of Ingredients 7

1 ¼ cups dry cannellini beans
1 teaspoon baking soda
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh sage
1 ½ cups tomato sauce
salt and ground black pepper to taste

Steps:

  • Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
  • Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
  • Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.7 g, Fat 5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 558.3 mg, Sugar 2.4 g

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