Best Plum Tomato Sauce Recipes

FRESH PLUM TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
• Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.

FRESH PLUM TOMATO SAUCE

Steps:

• Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
• Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
• Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.

ITALIAN PLUM TOMATO SAUCE

Steps:

• 1. Wash and score your tomatoes by making a slit across the bottom like an x.
• 2. Bring a large pot of salted water to boiling. Add the tomatoes to the boiling water for about 1-1/2 minutes.
• 3. Using a ladle, remove the tomatoes and place them in a strainer. Let cool.
• 4. The tomatoes will peel very easily.
• 5. Using a cutting board, dice all the tomatoes, keeping the juices.
• 6. In a large skillet, add olive oil and brown the garlic. Add your chopped onion and cook until tender.
• 7. Add your diced tomatoes along with the juice.
• 8. Add salt, pepper, pinch of sugar, crushed red pepper and oregano. Add the bunch of basil leaves. This gives the sauce a nice flavor and color.
• 9. Cook down tomatoes on medium heat, breaking some down. Continue cooking down until sauce thickens, about 45 minutes.
• 10. Add a drizzle of olive oil to the tomatoes.

PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL PESTO

Steps:

• In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
• In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
• In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
• Place 1 saute pan over high heat until it smokes.
• In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
• In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.

ROASTED PLUM TOMATO SAUCE

Steps:

• Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper.

FRESH PLUM TOMATO SAUCE

Steps:

• Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside. Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes. Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using. Read more at: http://www.foodnetwork.com/recipes/fresh-plum-tomato-sauce-recipe.html?oc=linkback

PLUM TOMATO SAUCE

Steps:

• Heat a medium pot over medium heat for 4 to 5 minutes. Add olive oil, onion, and garlic and season with salt and pepper. Saute until translucent, 5 to 7 minutes. Stir in crushed tomatoes.
• Bring mixture to a boil; reduce heat to low and let simmer. Add sugar, oregano, 1 teaspoon pepper, and 1 teaspoon kosher salt; mix well. Let simmer, uncovered, until desired consistency is reached, 35 to 45 minutes, stirring every 15 minutes.
• Place a food mill on top of a large bowl. Transfer mixture to the food mill and process, working in batches if needed.

LINGUINE WITH ROASTED PLUM TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook according to the package, until just tender. Meanwhile, heat the oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, and chicken stock. Simmer for 5 minutes, stirring occasionally.
• Drain the linguine thoroughly and transfer to a warmed serving bowl. Stir the basil, salt, and pepper into the sauce, remove the skillet from the heat, and pour the sauce over the linguine. Sprinkle with the toasted pine nuts, shaved Parmesan, and fresh basil. Serve immediately.

ARUGULA AND PLUM TOMATO SAUCE

Steps:

• Heat oil and butter in a medium skillet over low heat; stir in the garlic; saute 1 minute.
• Add the tomatoes and heat to boiling, about 5 minutes.
• Stir in the arugula and simmer, stirring, until wilted and sauce is slightly reduced, about 3 minutes.
• Season with salt and pepper. Toss hot pasta with the sauce.
• Serve topped with Parmesan cheese.

EASY CHICKEN IN PLUM TOMATO SAUCE

Steps:

• remove skin from chicken.
• heat 1 tablespoon of olive oil and butter in a pan over medium heat.
• add chicken pieces, season with salt and pepper.
• cook for 8 minutes, turn chicken pieces over and cook for 8 minutes.
• remove chicken from pan and keep warn.
• heat 1 tablespoon of olive oil in frying pan.
• add onions and garlic, cooking until onions are soft.
• add yellow peppers and tomatoes, red pepper flakes, saffron.
• cook for 5 minutes.
• pour in wine and cook for 7 minutes.
• combine chicken with tomato mixture.
• sprinkle with parsley flakes.
• serve with cooked potatoes.