Best Summer Tomato Sauce Recipes

PENNE WITH SUMMER TOMATO SAUCE WITH FRESH MOZZARELLA AND BASIL

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.

SUMMER CHICKEN SAUTé WITH TOMATO-BASIL SAUCE

Steps:

• Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.

SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA

Steps:

• Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
• Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
• Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
• Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
• Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).

SUMMER LENTILS WITH ZUCCHINI AND TOMATO SAUCE

Steps:

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes.
• Heat olive oil in a skillet over high heat. Saute zucchini, onion, and garlic until just browned, 5 to 7 minutes. Toss in lovage and thyme and cook until slightly wilted, about 10 seconds. Add the cooked lentils and tomato sauce. Reduce heat to medium-low and cook until warmed through, 3 to 5 minutes.

SUMMER TOMATO SAUCE

Steps:

• Combine all the ingredients, except the pasta.
• Marinate for at least 2 hours.
• The longer, the better.
• Marinate at room temperature.
• Cook the pasta in salted water until"al dente".
• Drain thouroughly& transfer to a bowl.
• Add the sauce and toss.
• Adjust your seasonings to taste and serve with extra parmesan cheese.
• You may use spaghetti, zitis, shells or rotini.

FRESH SUMMER TOMATO SAUCE

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.

SLOW-COOKED SUMMER TOMATO AND EGGPLANT SAUCE

Steps:

• Prepare the tomatoes for sauce. Trim and peel the eggplants. Cut them lengthwise in 3/4-inch wide slices, stack the slices and cut them into 3/4-inch wide strips, then chop into 3/4-inch chunks. Following the procedures for "Initial Sauté" in the main recipe, stir together the oil, the onions and 1/2 teaspoon salt in the saucepan. Cook for 5 or 6 minutes, add the garlic and let it caramelize it in a "hot spot," then stir in a couple tablespoons of water and cook the onions and garlic together for a minute or two. Now pour the eggplant pieces into the pan, sprinkle on 1 teaspoon salt, and turn to coat the pieces with the oil and sautéed onion and garlic. Cook over low-medium heat, uncovered, stirring and turning the eggplant frequently. If the pan gets dry and the pieces start to brown, stir in several spoons of water; lower the heat if needed. Cook for 12 to 15 minutes or until the eggplant chunks are very soft, almost mushy, but still retain their shape. Pour in the prepared tomatoes and juices, rinse the tomato bowl with 2 or 3 cups water and pour it into the pan (the eggplant needs the additional liquid). Sprinkle on the remaining 1/2 teaspoon salt, the peperoncino and stir to blend everything together. Submerge the basil branches in the sauce, cover the pan and raise the heat to medium. When the sauce reaches the boil, lower the heat to keep an active simmer and cook, covered, for 40 minutes or so. The eggplant should now be broken down and melting into the tomatoes. Uncover the pan and let the sauce bubble gently and gradually reduce. Stir carefully as it thickens, to make sure the eggplant doesn't stick to the pan bottom, lower the heat if necessary. Cook uncovered for a total of 45 minutes to an hour, until the sauce has the consistency you like, then turn off the heat. Pull out the basil before using, and store as in the main recipe.

SUMMER TOMATO AND BASIL PASTA WITH PINE NUT SAUCE

Steps:

• Warm a medium skillet over medium heat. Toss in the pine nuts and toast, stirring often, until fragrant and golden, about 5 minutes.
• Transfer nuts to a mini food processor and add 3 tablespoons oil, the lemon juice, and 1/2 teaspoon salt. Blend until smooth, scrape the sides and blend again.
• In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss thoroughly. Set aside to marinate while pasta cooks.
• Cook pasta according to package directions. Drain well and return to the pot. Add the pine nut sauce and toss to evenly coat the pasta.
• Add the pasta to the bowl of tomatoes and gently toss to combine. Taste and season with more salt and pepper if needed.

SWEET CORN POACHED IN SUMMER TOMATO SAUCE

Steps:

• I shucked the corn and removed all the "silk," rinsed the ears, and dropped four of them in the pot. I covered the saucepan so it quickly returned to a gentle boil, and cooked the ears for about 8 minutes, until the kernels were tender.
• Dripping with sauce, the corn looked beautiful and tasted great-and no one needed butter. In addition, the sauce in the pot gained extra sweetness.
• Try this whenever you make this summer tomato sauce. It's easy to cook a half-dozen ears of corn when the large batch of tomatoes is cooking for the first time. Or you can reheat a quart or more of finished sauce and poach a couple of ears in it at a time.

RAW SUMMER TOMATO SAUCE FOR PASTA

Steps:

• Rinse the tomatoes, drain, and wipe dry. Cut out the core and any other hard parts. Working over a big mixing bowl to catch all the juices, cut the tomatoes-cherry tomatoes in half; regular tomatoes into 1-inch chunks-and drop them in the bowl.
• Smash the garlic cloves with a chef's knife and chop into a fine paste. This is easier if you add some of the salt as you chop; mash the garlic bits and salt with the flat side of the knife too. Scatter the garlic paste and the rest of the salt (1/2 teaspoon in all) over the tomatoes and stir gently.
• Pile up the basil leaves and slice into thin strips (called a chiffonade). Strew these over the tomatoes, then the peperoncino flakes. Pour in the oil, stir, and fold, to coat the tomatoes and distribute the seasonings.
• Cover the bowl with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as is, or toss in 1 cup freshly grated Parmigiano-Reggiano. For additional complexity, you could add 1 cup or more cubed fresh mozzarella.

TOMATO AND SUMMER SQUASH SAUCE ON PASTA

Steps:

• 1. Heat a large skillet until hot. Add olive oil.
• 2. Then add diced onions and peppers. Sautee 2-3 minutes.
• 3. Next, add garlic, diced squash, Italian seasonings, oregano, bay leaf, celery seed, crushed red pepper, salt, and pepper. Sautee 5-7 minutes until squash is tender.
• 4. Add mushrooms; stir for a minute.
• 5. Then add in tomatoes and juice.
• 6. Bring to a boil, taste to see if you need more salt or pepper, then cover and reduce heat. Simmer 20 minutes.
• 7. Add in a little of the pasta water and parsley. Bring to boil, stirring uncovered for 2-3 minutes.
• 8. Toss with a hearty pasta like shells, penne, or ziti.
• 9. Top with fresh grated Parmesan, if desired.

SUMMER FRESH TOMATO SAUCE

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.

END OF THE SUMMER HARVEST TOMATO SAUCE

Steps:

• Add all ingredients to crock pot and put on low 6 hours.
• Then mash with potato masher and cook on low for 6-8 more hours.
• Add more seasonings to taste at his point.
• FOR FREEZING- put into freezer containers and freeze.
• I do not add meat at this point, I add meat when reheating for dinner.
• Notice: I do not skin tomatoes, as I mash them in the sauce.
• For a smoother sauce when cool and before freezing run through a sieve or a blender, then put into freezer containers.

SUMMER CHICKEN SAUTé WITH TOMATO-BASIL SAUCE RECIPE | EPICURIOUS.COM

Steps:

• Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.
• calories, 9g fat (1g saturated), 68mg cholesterol, 212mg sodium, 8g carbohydrates, 2g fiber, 29g protein
• Nutritional analysis provided by
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