Best Seasoned Tomato Sauce Recipes

GREEN BEANS IN SEASONED TOMATO SAUCE

Steps:

• Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.
• Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.

ASPARAGUS, MUSHROOM AND TOMATO BAKE WITH SEASONED CHEESE SAUCE

Steps:

• Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup).
• Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them.
• Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point.
• Bake the mushrooms and asparagus in the oven for about 15-20 minutes.
• Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes.
• Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness.
• For the sauce:
• Pour the milk into a medium sized saucepan.
• Make an 'ornament' with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your 'ornament' to the milk in the saucepan.
• Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step.
• In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly.
• Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added.
• For a stronger flavor in your sauce you can add the onion from the milk mixture at this point.
• Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn't burn on the bottom.
• Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat.
• Stir in the cream (if using) to give a silky texture to the sauce. You don't have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further.
• Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing.
• Drizzle the Cheese Sauce over top of the baked vegetables and serve.

SEASONED TOMATO SAUCE

Steps:

• Combine tomatoes, onion, garlic, oregano, sugar, pepper & bay leaves in a large stainless steel or enamel saucepan.
• Bring to a boil over high heat, reduce heat & boil gently, uncovered, until very thick, about 1 1/2 hours; stir frequently.
• Press through a food mill or coarse sieve to remove skins & seeds; add lemon juice & salt.
• Remove hot jars from the canning kettle & ladle sauce into jars leaving 1/2 inch of head space; remove any trapped air bubbles, readjust the head space, wipe rims & apply lids until finger tight.
• Transfer jars to the canner & set timer for 35 minutes when the water returns to a boil.

ITALIAN SEASONED TOMATO SAUCE

Steps:

• Wash tomatoes; drain.
• Peel, core and cut into small pieces; set aside.
• Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and
• seasonings
• Simmer about 2 hours, stirring occasionally.
• Press mixture through a sieve or food mill; discard seeds.
• Cook pulp in a large, uncovered saucepot over medium-high heat until
• sauce thickens, stirring to prevent sticking.
• Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.
• Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace.
• Wipe jar rim clean.
• Place lid on jar with sealing compound next to glass.
• Screw band down evenly and firmly just until a point of resistance is met.
• process 35 minute in a boiling water bath canner.

SIMPLE SEASONED TOMATO SAUCE

Steps:

• In a large pot, heat oil over medium-high heat.
• Add onion and garlic and saute until soft and translucent--about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavour.
• I like my sauce a little spicier, so I add a few red pepper flakes.