Best Chunky Tomato Sauce Recipes

EASY CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

LAMB AND ORZO STUFFED PEPPER WITH CHUNKY TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.
• Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.
• While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.
• Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
• Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill.

CHUNKY TOMATO SAUCE

Steps:

• Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.

AMERICA'S TEST KITCHEN CHUNKY TOMATO SAUCE FOR LASAGNA

Steps:

• Heat the oil in a large saucepan over medium heat until shimmering.
• Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the tomatoes with their juice, the oregano, and red pepper flakes.
• Simmer until the sauce is slightly thickened, about 15 minutes.
• Season with salt and pepper to taste.

BRISKET WITH CHUNKY TOMATO SAUCE

Steps:

• Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.

CHUNKY TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

CHUNKY TOMATO SAUCE FOR BASIC PIZZA

Steps:

• In medium saucepan, heat oil over medium. Cook onion and garlic until translucent, stirring, 3 minutes.
• Add whole, peeled tomatoes (lightly crushed with hands), crushed tomatoes, oregano, and a pinch of sugar (optional).
• Simmer, stirring until thickened, 10 to 20 minutes. Season with salt and pepper. Freeze any leftover sauce for up to 3 months.

STRING/GREEN BEANS IN CHUNKY TOMATO SAUCE

Steps:

• Heat olive oil in large, heavy skillet over medium heat.
• Smash the cloves of garlic and toss them into the pan.
• Cook, shaking the pan, until lightly browned, about 2 minutes.
• Scatter the beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
• Meanwhile, crush the tomatoes coarsely with your hands and add them to the beans.
• Cover the pan, cook until the beans are tender- about 10 minutes.
• Taste and adjust seasoning to your liking, and serve hot.

SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.
• Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.

PARMESAN BREADED PORK CHOPS WITH CHUNKY TOMATO SAUCE

Steps:

• In a small shallow bowl mix together the breadcrumbs with Parmesan cheese, seasoned salt and black pepper.
• In another bowl slightly beat the egg.
• Dip the pork chop/s firstly in the egg then coat in the breadcrumb mixture.
• Heat oil and butter in a large skillet over medium heat.
• Brown the chops on both sides then remove to a plate.
• Add in more oil if needed to the skillet and add in onions, garlic, green bell pepper, oregano, basil and dryed chili flakes (if using) saute for about 3-4 minutes.
• Add in the tomatoes with juice and tomato sauce; mix with a spoon and bring to a boil and simmer over medium-low heat for about 30-40 minutes (you can cook this for up to 1-1/2 hours if desired before adding in the chops, it only gets richer and thicker the longer the sauce is cooked for!).
• Add in the browned pork chops and cook uncovered over medium-low heat for about another 25 minutes, or until the chops are cooked to desired tenderness.
• Season with salt and pepper to taste.
• Serve on cooked spaghetti and top with Parmesan cheese.

RED SNAPPER WITH CHUNKY TOMATO-BELL PEPPER SAUCE

Steps:

• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
• Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.

THICK & CHUNKY TOMATO SAUCE WITH VEGGIES (CROCK POT)

Steps:

• Heat oil in a large deep heavy bottom pot over medium high heat.
• Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
• Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
• Cook for 5-6 hours on high stirring ever so often.
• If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
• If you`re not around to stir cook on low till desired thickness.

BAKED EGGS IN CHUNKY TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees. In a large nonstick skillet, heat oil over medium. Add bell peppers and onion and cook, stirring, until softened, 8 to 10 minutes. Add garlic and cook until fragrant, 1 minute. Stir in tomatoes and cook 3 minutes. Stir in spinach and pinch of red-pepper flakes, if using. Season with salt and pepper.
• Transfer sauce to four 14-ounce gratin dishes or a 2-quart shallow baking dish. With the back of a large spoon, make 4 wells in sauce and crack 2 eggs into each. Bake until whites are set but yolks are still runny, about 25 minutes, rotating dishes halfway through. To serve, top with goat cheese and cilantro.

PASTA WITH CHUNKY TOMATO BLACK BEAN SAUCE

Steps:

• Cook pasta as instructed on the packet, drain, and set aside.
• While the pasta is cooking, heat olive oil in a saucepan on medium heat and add minced garlic. Saute until translucent, then add chopped onions and saute until soft and starting to turn brown.
• Add cooked black beans, saute for a minute, then add half of the water (1/2 cup if you're using the original measurements of this recipe) and bring to the boil. Lower heat and simmer for about 5 minutes.
• Now mush the black beans right there in the saucepan with a fork or a ricer to blend in with the water to create a thick sauce. You can leave some beans whole depending on your choice -- this is your creation.
• Once some or all the beans are mooshed to satisfaction and the concoction is nice and thick, add the tomato paste and saute for a minute to remove its rawness. Then add the chopped tomatoes, remaining water, and sugar (to reduce the acidity of the tomatoes) and mix well.
• Add salt and pepper to taste. I generally prefer to do this as you go along, adding small amounts of salt and pepper to each stage of sauteing.
• Allow the sauce to bubble nicely and simmer for about 5-10 minutes or until it is satisfactorily thick.
• Now it's time to throw in the sliced olives, swirl around, then add the fresh basil and thyme and mix gently. Let simmer for a minute, then add the cooked pasta and mix well, ensuring that all the pasta is well covered by the sauce.
• Remove the saucepan from the hob and let it sit for a minute away from the heat. Now if you're using the sour cream or Greek yogurt, this is when you would add it in and mix gently. Do not add this while the saucepan is still on the flame/burner or it might curdle. Well, even if it does, it's not going to taste bad, it's just going to look a bit odd, but will still taste just as good -- honest.
• That's it -- all done. Garnish with some fresh basil leaves if you've got some lying around and serve hot.

GREEN BEANS AND POTATOES IN CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large skillet over medium high heat.
• Add garlic to pan; saute 30 seconds, stirring constantly.
• Add potato, celery, salt, and beans; saute 1 minute.
• Add 1/4 cup water; cover and cook 5 minutes.
• Add cilantro or parsley, and tomatoes.
• Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
• Stir in pepper.

BAKED GROUPER WITH CHUNKY TOMATO SAUCE

Steps:

• Preheat oven to 425-degrees.
• Combine first 10 ingredients in medium bowl.
• Heat oil in large, heavy skillet over high heat.
• Place fish, skin sides up, in pan: cook for 2 minutes.
• Turn fish over and top with tomato mixture.
• Bring to a boil.
• Place pan in oven, bake for 8 minutes or until fish flakes easily when tested with a fork.

SPAGHETTI WITH CHUNKY TOMATO SAUCE (AND OLIVE TAPENADE)

Steps:

• Preheat oven to 350* F.
• To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil.
• Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside.
• To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth.
• Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.

CHUNKY TOMATO SAUCE

Steps:

• In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.

CHUNKY TOMATO MUSHROOM SAUCE

Steps:

• 1. Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
• 2. Add mushrooms and saute until mushrooms are done and onions are tender.
• 3. Add cherry tomatoes, oregano, salt and pepper and simmer until tomatoes are softened and give up their juice - about 10 minutes or so. Depending on how juicy the tomatoes are, you may need to add a little water.
• 4. If the tomatoes are real juicy and a thicker sauce is desired, combine 1/4 c water and cornstarch. Slowly add half to sauce, bring to a boil. Add more if needed.
• 5. Serve over pasta.

BRISKET WITH CHUNKY TOMATO SAUCE

Steps:

• Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm.
• In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary, and bay leaf.
• cover and bake at 325°F for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.
• Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain.
• In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325°F for 30 minutes or until heated through. Serve sauce over beef.