Best Fresh Garden Tomato Sauce Recipes

Fresh Garden Tomato Sauce image

Provided by Chef John

Time 35m

Yield 10

Number Of Ingredients 6

3 tablespoons olive oil
3 cloves garlic, thinly sliced
8 leaves fresh basil
5 pounds vine-ripened tomatoes, seeded and quartered
1 teaspoon kosher salt, or to taste
⅛ teaspoon red pepper flakes

Steps:

Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g

Hearty Garden Fresh Homemade Tomato Soup or Sauce image

Provided by Susan 2

Categories Vegetable

Time 2h40m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 large Spanish onions, chopped
2 large carrots, chopped
4 stalks celery, chopped
8 garlic cloves, minced
2 red peppers, chopped
8 lbs fresh tomatoes (This is an estimate, the "true" measurement is a gallon ziploc bag full or whatever fills my 8 quart)
1 tablespoon basil pesto (pureed basil and garlic with a little olive oil)
1 teaspoon chopped fresh sage
8 fresh thyme sprigs
1 teaspoon oregano
2 bay leaves
2 tablespoons tomato paste (I used homemade, made with garlic and bay leaves)
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart chicken stock or 1 quart vegetable stock

Steps:

Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot.
Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later).
Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool.
Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup.
If you don't have a food mill you can also make this a semi-chunky soup, but I'd recommend a smaller dice for onions, carrots, celery and red peppers.
To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.

Nutrition Facts : Calories 161, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.9, Sodium 1601.9, Carbohydrate 25.7, Fiber 6.6, Sugar 14.8, Protein 6.9

HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE image

Yield 10

Number Of Ingredients 16

2 tablespoons olive oil
2 large Spanish onions, chopped
2 large carrots, chopped
4 sticks celery, chopped
8 garlic cloves, minced
2 red peppers, chopped
8 lbs fresh tomatoes ( This is an estimate, the "true" measurement is a gallon ziploc bag full or whatever fills my 8 quart pot)
1 tablespoon basil pesto ( pureed basil and garlic with a little olive oil)
1 teaspoon sage, chopped
8 sprigs thyme
1 teaspoon dried oregano
2 bay leaves
2 tablespoons tomato paste ( I used homemade, made with garlic and bay leaves)
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart chicken stock ( or vegetable stock)

Steps:

Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot. Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later). Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool. Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup. If you don't have a food mill you can also make this a semi-chunky soup, but I'd recommend a smaller dice for onions, carrots, celery and red peppers. To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.