Best Fresh Summer Tomato Sauce Recipes

Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil image

Provided by Bobby Flay

Time 20m

Number Of Ingredients 9

4 ripe tomatoes, seeded and diced
4 cloves garlic, finely sliced
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1/4 cup basil chiffonade
Salt
1 pound penne, cooked al dente
1/2 pound fresh mozzarella, cubed

Steps:

In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.

FRESH SUMMER TOMATO SAUCE image

Categories Sauce Tomato

Yield 2 cups

Number Of Ingredients 9

2 large ripe tomatoes
4 tablespoons olive oil
1/4 cup chopped fresh basil leaves
1/4 cup chopped scallions (green onions)
1 tablespoon chopped fresh oregano leaves
2 cloves garlic, minced
1/4 teaspoon sail
Freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for garnish

Steps:

1. Bring a saucepan of water to a boil, and blanch the tomatoes in the water for 30 seconds. Then plunge the tomatoes into cold water (to stop the cooking). Drain the tomatoes, and peel them. 2. Remove the cores, and cut the tomatoes in half. Remove as many seeds as possible, and drain off the juices. Dice the tomato pulp. 3. Combine the diced tomatoes with 1 tablespoon of the olive oil in a mixing bowl. Add all the remaining ingredients, except the Parmesan, and toss to blend. (If not using the same day, cover, and refrigerate. Bring to room temperature before tossing with the pasta .) 4. To serve, add the remaining 3 tablespoons olive oil and toss with hot pasta. Sprinkle with grated Parmesan.

Summer Fresh Tomato Sauce image

Provided by CookingONTheSide

Categories Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

6 large tomatoes, cubed, peeled and garden fresh (run under warm water and then peel)
1/2 cup butter, softened
4 tablespoons olive oil (very good quality)
red wine vinegar, dash
1/2 ball fresh mozzarella cheese, cubed
1 garlic clove, crushed
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1/2 cup fresh basil, chopped
salt, to taste
pepper, to taste
freshly grated romano cheese (optional)

Steps:

In a bowl, combine peeled, cubed tomatoes, softened butter, and olive oil, and red wine vinegar. Add mozzarella cheese to the mixture.
Crush garlic clove and add to mixture.
Add dried oregano, parsley and basil.
Add salt and pepper to taste.
Place sauce in a plastic container with a tight lid and shake vigorously.
Let it sit at room temperature for several hours.
Serve over a pound of pasta and top with Romano cheese, if desired.

Nutrition Facts : Calories 187.5, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 108.7, Carbohydrate 5.6, Fiber 1.7, Sugar 3.6, Protein 1.4