HOMEMADE RAVIOLI WITH TOMATO SAUCE
A little bit of work for this one, but well worth the effort for a special occasion. My husband has even helped make these once to help satisfy one of my pregnancy cravings!!
Provided by Pamela
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Sauce-In a saucepan, or crock pot, combine all ingredients.
- Heat until boiling.
- Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
- Noodles- Mix together.
- Knead for 10 minutes or until dough is elastic.
- Add more water or flour accordingly.
- Filling- Mix all ingredients together.
- Roll out dough, cut into small rectangles, or circles.
- (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
- Seal the edges with a little bit of water and pinch closed.
- (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
- Serve with prepared sauce.
- Especially good with garlic bread and sprinkled with parmesan cheese.
HOMEMADE TOMATO SAUCE WITH ITALIAN SAUSAGE AND RED WINE
I used Mario Batali's recipe for basic tomato sauce and added the flavors I love. That means crumbled italian sausage and red wine (my favorite italian flavors). I love the taste of this sauce because it uses thyme as the main flavor. It seems that others like it too, as I am always having to give the recipe out. I especially like to use it in my lasagna. Hope you enjoy!
Provided by aHardDaysNight
Categories Sauces
Time 1h5m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute 1 lb. sweet italian sausage until light pink, almost done.
- Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
- Add the red wine and cook for one minute.
- Add the canned tomatoes and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until consistensy is thick.
- Season with salt if desired (I usually don't need to) and serve.
- You can substitute 1 tablespoon dried thyme for the fresh thyme.
- Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce.
- Try adding one pound of fresh sliced mushrooms at the same time as the carrots.
HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE
This recipe is my own tweaked version of "Oven Roasted Tomato Sauce" I got from www.theslowroasteditalian.com. On some of the ingredients I just eye-balled the amount, so you may want to work with this recipe. It turned out so good, I just had to share. Splenda and wine are optional.
Provided by raleipold
Categories Sauces
Time 2h20m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
- Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
- Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
- Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
- Pour the rest of the mixture over the tomatoes.
- Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
- Turn them over when they reach desired look. .
- Blend the tomato cores on high, and pour them into a pot, and set aside.
- After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
- Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
- If you wish, add splenda to calm down the acidity in the sauce.
- Simmer sauce for about 15-20 minute.
- Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
- Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
- Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.
YELLOW TOMATO SAUCE-HOMEMADE
This is a sweet and simple and quick recipe. You can cook it for 10 minutes or 1 hour the longer it cooks the better it gets. This freezes very well. You may want to double of triple this delicious sauce. Taste and see what you think.
Provided by Pat Duran
Categories Other Sauces
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Heat olive oil and all ingredients ,except the tomatoes; sauté for 5 minutes, making sure not to brown the vegetables. You can peel tomatoes if you like-but I don't.Or you can use 4 or 5 containers of the yellow cherry tomatoes-no peeling there!
- 2. Add the tomatoes and rice wine vinegar. Reduce heat and simmer for at least 30 minutes- the longer you leave it the better the flavor. (if making this for pasta- cook the amount you want now-8 minutes in boiling water-drain-rinse)
- 3. Roughly blend the sauce with a hand blender, then toss the cooked spaghetti in the the sauce. Before serving garnish pasta with some chopped basil leaves and yellow cherry tomatoes. Enjoy. Remember this sauce freezes well.
- 4. Crock pot version: Throw every thing in the crock pot and cook for 1 hour.
- 5. Blend with hand blender, until smooth.
- 6. Ready to use with the pasta.
EASY KETO HOMEMADE TOMATO SAUCE
This easy tomato sauce is perfect for those looking for a quick and low-carb marinara sauce ready to be used with your favorite recipe.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Place tomatoes and olive oil in a blender; pulse until smooth. Add garlic powder, basil, salt, oregano, and pepper; mix until well combined.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 5.9 g, Fat 9.5 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 574.7 mg, Sugar 3.2 g
HOMEMADE GNOCCHI WITH TOMATO-PESTO CREAM SAUCE
If you're looking for a homemade gnocchi, this is it! The gnocchi are tender, and the sauce is delicious! It's definitely NOT a low-fat recipe, but you can always adjust to your liking. I usually top this off with some grilled chicken or shrimp, but you might decided to make a separate meat entree. For best flavoring, use all of the ingredients mentioned.
Provided by hanhgirl417
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 1h15m
Yield 6
Number Of Ingredients 22
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes.
- Drain potatoes and set aside until cool enough to handle. Remove and discard peels, place potatoes in a bowl, and mash until smooth. Mix in 1 tablespoon butter, 1/2 tablespoon olive oil, garlic salt, seasoning blend, and pepper until combined. Add egg and mix until incorporated. Pour in flour and mix until well combined and dough forms a ball. Separate dough into 4 sections.
- Set a large pot of salted water over medium-high heat and bring to a boil.
- While water is coming to a boil, form gnocchi: Place 1 section of dough on a lightly floured surface; cover remaining 3 sections of dough with plastic wrap so they do not dry out. Roll dough into a ball and then roll it out into a rope. Cut the rope into 1/2-inch increments and roll each piece into a small ball. Roll each ball in flour to coat, press with the back of a fork to shape; and place on a plate. Repeat with remaining 3 sections of dough.
- Throw the first batch of gnocchi into the boiling water. Cook until gnocchi float to the surface, about 5 minutes, then remove with a ladle, drain in a strainer, and transfer to a large bowl. Repeat until all gnocchi have been cooked and drained. Place gnocchi in the refrigerator.
- Combine 1 tablespoon olive oil and garlic in a skillet over medium heat. Cook until garlic has released its flavor, about 1 minute. Throw in diced tomatoes and cook until soft, 2 to 3 minutes. Pour in whipping cream and butter and bring to a gentle boil. Mix in Parmesan cheese and pesto sauce. Add cooled gnocchi and season with pepper, rosemary, chile flakes, garlic salt, and seasoning blend.
Nutrition Facts : Calories 618.6 calories, Carbohydrate 56.2 g, Cholesterol 110.2 mg, Fat 36.6 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 17.2 g, Sodium 535.1 mg, Sugar 2.5 g
HOMEMADE TOMATO SAUCE
A handy standby which goes with just about everything, and keeps for 3 months in the fridge
Provided by Good Food team
Time 55m
Yield Makes 400ml
Number Of Ingredients 10
Steps:
- Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
- Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.
Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Sodium 0.02 milligram of sodium
HOMEMADE RAVIOLI WITH TOMATO SAUCE
My Mom made this, and it's delicious. She uses the ravioli filling in her lasagne which is heavenly. This recipe takes a little extra effort, but it's well worth it for a special evening.
Provided by AmyZoe
Categories From Scratch
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
- Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
- Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
- Turn onto floured surface. Knead until smooth and elastic--6 to 8 minutes. Divide into quarters.
- On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
- Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
- Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
- Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
- Place on flour-covered sheet of waxed paper to dry--about 15 minutes. Turn once. Repeat with remaining dough and filling.
- In large kettle, bring 8 quarts water to boil.
- Add salt, oil, and ravioli.
- Boil gently, uncovered, 25-30 minutes, or until done.
- Turn half of ravioli into colander at one time, drain well.
- Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.
HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE
Use your garden-fresh veggies and herbs in the summer or use your garden veggies and herbs that are frozen for winter use. Except for onions and garlic, which generally lose flavor when frozen raw, I freeze my extra summer crops (note that tomatoes should be allowed to ripen before freezing) and make a large pot of this soup in the winter. I came up with this by simply throwing things in an 8qt pot. I've since made it 4 more times and it really hits the spot on a cold winter day. It's gotten from those who've gotten some of my extras that didn't fit in my freezer (I tend to make as much as I need to use up my extra tomatoes).
Provided by Susan 2
Categories Vegetable
Time 2h40m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 16
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
HOMEMADE TOMATO SAUCE II
Try the real thing. Delicious tomato, onion and garlic sauce with herbs.
Provided by MIRELLA CINA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 17.8 g, Fat 9.6 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 844 mg, Sugar 4.6 g
HEARTY HOMEMADE TOMATO SAUCE
Here is a great homemade tomato sauce which is fairly simple to make. Although it tastes rich, you will be surprised to know that except for the olive oil, it is all vegetables. It truly tastes like one of those sauces you have always tried to make. Sometimes the answer is easier than the question.
Provided by The Iron Chef Suzi-Q
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- In a large pot combine tomatoes, garlic, carrots, bell peppers, celery, onion, parsley, oregano, olive oil and salt. Bring to a boil.
- Reduce heat and simmer on medium heat for 1 hour.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.9 g, Fat 11.6 g, Fiber 4 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 298.2 mg, Sugar 6.7 g
HOMEMADE BEANS IN TOMATO SAUCE
Make your own & healthier version of baked beans in a tangy homemade tomato sauce
Provided by AntonyW89
Time 20m
Yield Serves 2
Number Of Ingredients 9
Steps:
- PREP - After chopping the Carrot, Celery & Tomato, Heat the Olive / Rapeseed oil in a small pan. ENSURE HEAT IS ON LOW Then add the Carrot & Celery and cook until soft (about 5 mins) occasionally stirring around the pan
- Once the Carrot & Celery are soft add the Tomato & drained Haricot Beans and mix all of it up in the pan, cooking for a further 3-4 mins. Then add the Paprika, Worcestershire Sauce & Tomato Puree and stir in well.
- Add the Boiling Water and stir everything in the pan. Cover and simmer for a further 5-7 mins. Once it starts to bubble, stir around until it becomes thick & saucy, Then Serve
HOMEMADE GARDEN TOMATO SAUCE
Great way to use up extra garden tomatoes. A relatively healthy sauce for pasta. Subtract veggies and turkey and it makes a great pizza sauce as well. This recipe makes A LOT of thick, chunky tomato sauce.
Provided by Chef Lemonade
Categories Sauces
Time 2h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Blanch the tomatoes in boiling water for a minute or two. Remove them from boiling water and run under cold tap water. Remove peels. Chop tomatoes into small pieces. Set aside.
- In a large pot, heat olive oil over medium-high heat. Add garlic until fragrant, about one minute. Add chopped onions and sautee for about three minutes. Add ground turkey and cook for about two to three minutes. Add chopped red and green peppers and mushrooms and cook until veggies are tender and turkey is browned.
- Add chopped tomatoes to pot and stir. Bring to a boil and add sugar.
- Add spices (salt, pepper, red pepper flakes, oregano, basil, onion powder, paprika, and garlic powder). Adjust amounts according to personal preference. Stir sauce and reduce heat to medium-low to low.
- Allow sauce to simmer for about 45 minutes to an hour.
- After sauce has simmered for a while, add one half a can of tomato paste to thicken it. Stir well and allow to simmer for about twenty minutes more.
- Serve with pasta and grated parmesan cheese.
HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE
Yield 10
Number Of Ingredients 16
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.
HOMEMADE PIZZA WITH MILD TOMATO SAUCE
I like making this for my hubby because he loves pizza;. unfortunately he gets terrible heartburn whenever he eats it; but he hasn't with this recipe. :), This is done before the pizza delivery would arrive! There is always something to throw on a pizza in your fridge. Top with whatever you like. In my opinion, the more the better; and since it makes 2 - 12 " pizzas put whatever you want on one and make the other one different. I have used this recipe time and time again and my friends/family have secured this one as well. This freezes very well. For freezing instructions, see bottom of directions.
Provided by Summerwine
Categories Cheese
Time 30m
Yield 2 12 inch pizzas
Number Of Ingredients 15
Steps:
- Preheat oven to 425F degrees.
- Put flour in large bowl with yeast, sugar, salt; stir together.
- Stir in vegetable oil and mix well.
- Add water to the flour mixture and beat vigorously 20 strokes; let rest 5 minutes.
- Divide dough into 2 parts; toss or roll to shape and place on a pizza pan.
- In a large saucepan combine tomato sauce, oregano, salt, garlic and pepper; bring to a low boil then simmer for about 10 minutes.
- Remove sauce from heat and stir in cream.
- Divide sauce between both pizzas to your own desired amounts.
- Sprinkle parmesan cheese over top and add other toppings BUT NOT mozzarella cheese.
- Bake pizza in hot 425F oven for about 15 minutes.
- Add mozzarella cheese and bake for 10 minutes longer.
- To Freeze: Make pizza as the above directions including baking. Once cooled wrap thickly in plastic wrap, then wrap in foil, seal tightly and I like to wrap once again in plastic wrap. Will last for 3 months in the freezer. To reheat; totally unwrap frozen pizza and put on a pizza pan with holes in it or directly on the rack of the oven (if you use direct racks place foil underneath to prevent overspills). Bake 425F for 10-15 minutes. If you have loads of toppings it could take another 5 minutes or so. Watch it after the 10-15 minutes.
POLENTA WITH HOMEMADE TOMATO-SEAFOOD SAUCE
Add some fresh spinach, garlic, and Italian cheeses to your polenta to give it that extra amazing flavor. The homemade tomato seafood sauce in this recipe is the secret to impressing your guests! This recipe is easy to alter to your preferred taste by adding more or less spices as you please.
Provided by Natalie Ercolini
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h45m
Yield 6
Number Of Ingredients 28
Steps:
- Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and red wine; simmer for 5 minutes, stirring to break up the bouillon cubes. Stir in canned tomatoes, sugar, cayenne, and paprika. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Take the tomato sauce off of the heat and puree with a stick blender until smooth. Stir in the mixed seafood, and return to a boil over medium-high heat. Stir in squid, reduce heat to medium-low, and gently simmer for 30 minutes; season to taste with salt and pepper.
- While the tomato-seafood sauce is simmering, prepare the polenta by bringing water to a boil in a saucepan over medium heat. Reduce heat to medium, and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese, and mozzarella cheese. Reduce heat to medium-low, and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt, and keep warm.
- To prepare the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in red onion and cook for 2 minutes. Add zucchini and cook for an additional 2 minutes, or until zucchini begins to brown. Stir in mushrooms, and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.
- To serve, scoop a pile of polenta into the center of each plate; ladle the seafood sauce around, then top with vegetable mixture.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 39 g, Cholesterol 256.8 mg, Fat 18.5 g, Fiber 5.4 g, Protein 25.9 g, SaturatedFat 5.8 g, Sodium 736.9 mg, Sugar 9.8 g
EASY HOMEMADE TOMATO SAUCE
This is your go-to homemade tomato sauce recipe that is good for everything-pasta, pizza, meatballs and more. I always have a quart (1L) on hand for quick meals. Anchovies are instant umami. They add a rich savoriness to any dish and cooking them in the pan before adding the tomatoes makes them melt right in and gives the sauce a delicious boost, so don't be scared to try it. Cooking also helps remove the tin-can flavor from the tomatoes. If you want a very smooth sauce, run it through a blender.
Provided by Jet Tila
Categories condiment
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Heat the olive oil in a deep skillet over medium-high heat. When the temperature gets to about 375 degrees F (190 degrees C), stir in the garlic and the anchovies and sizzle for about 30 seconds.
- Pour in the tomatoes, bring to a simmer and cook for about 10 minutes, until the sauce reduces and thickens slightly. Lower the heat if the sauce starts to boil. Stir in the oregano, salt, pepper and sugar, if using, and cook for an additional minute. Remove the sauce from the heat and use immediately or store in airtight containers or even resealable plastic bags in the refrigerator or freezer until ready to use.
HOMEMADE TOMATO BASIL PASTA SAUCE
This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!
Provided by Kayleigh Whipps
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.1 g, Cholesterol 7.6 mg, Fat 4.5 g, Fiber 2.3 g, Protein 2 g, SaturatedFat 2 g, Sodium 483.3 mg, Sugar 4.8 g
HOMEMADE CHUNKY TOMATO SAUCE
Make and share this Homemade Chunky Tomato Sauce recipe from Food.com.
Provided by bobswagman
Categories Sauces
Time 3h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch over, cook onion in olive oil on medium-high heat for 3 minutes until onions soften. Add garlic and cook for about 30 seconds until fragrant. Turn to simmer and add tomatoes, basil, parsley, salt, and pepper. Simmer for 2 hours until flavors develop. Store in fridge.
Nutrition Facts : Calories 80.6, Fat 3.7, SaturatedFat 0.5, Sodium 172.2, Carbohydrate 11.9, Fiber 2.5, Sugar 6.2, Protein 2.2
HOMEMADE FRESH TOMATO SAUCE
I love to grow tomatoes in the garden. The problem is my family doesn't like to eat fresh tomatoes. They do however, love this sauce. This tomato sauce is a perfect base for anything you want to do with tomato sauce. leave it as is or add onions, garlic, fresh parsley, basil, rosemary and/or oregano to make a nice marinara. Add...
Provided by Amy H.
Categories Other Sauces
Time 55m
Number Of Ingredients 7
Steps:
- 1. FOR THE PREP
- 2. Start with 6 nice ripe red tomatoes.
- 3. Give them a quick wash in cold water.
- 4. Prepare a pot of boiling water large enough to cover the tomatoes.
- 5. Boil tomatoes for 1 minute
- 6. Prepare a large bowl of ice water.
- 7. Remove tomatos from the water with the slotted spoon and dip them into the cold iced-water. (This boiling and cooling process is called blanching)
- 8. After about a minute, remove the tomatoes from the water and remove their skins. They should slip right off. If not, use a sharp paring knife to remove any stubborn spots.
- 9. FOR THE SAUCE
- 10. Chunk Tomatoes and Place in Blender, puree until smooth.
- 11. Add 1 can of tomato paste to pot.
- 12. Add brown sugar and season with Salt, Pepper & Marjoram
- 13. Simmer covered, on low for 30-40 minutes, stirring occasionally. Serve with your favorite pasta or any other dish that calls for tomato sauce!
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