BASIC TOMATO SAUCE RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES



Basic tomato sauce | Jamie Oliver tomato sauce recipes image

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Total Time 1 hours 10 minutes

Yield 6 to 8

Number Of Ingredients 8

1 large clove of garlic
olive oil
1 small dried red chilli
2 teaspoons dried oregano
3 x 400 g tins of quality Italian plum tomatoes
1 tablespoon red wine vinegar
1 handful of fresh basil or marjoram
extra virgin olive oil

Steps:

    1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
    2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
    3. Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
    4. Pick the basil or marjoram and roughly chop, then add to the pan.
    5. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

Nutrition Facts : Calories 115 calories, FatContent 8.6 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 7.8 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.8 g fibre

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE) RECIPE ...



Basic Nomato Sauce (Tomato Free Tomato Sauce) Recipe ... image

This recipe comes from the Interstitial Cystitis Network site at www.ic-network.com/bev/april00. We enjoy it just as much in spaghetti and enchiladas as tomato sauce. One batch makes the equivalent of 2 larges cans of tomato sauce (4 cups) so I use half the batch and freeze the other half in a freezer bag for next time. I find that I have to add about 25 percent more spice than I did when I used tomatoes.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 6

6 carrots, peeled and diced
1 small beet, peeled and diced
1 large onion, diced
3 celery ribs, diced
1 bay leaf, whole
1 1/2 cups water

Steps:

  • Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
  • Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

Nutrition Facts : Calories 125.7, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 201.9, CarbohydrateContent 28.8, FiberContent 7.9, SugarContent 14.9, ProteinContent 3.4

More about "basic tomato sauce recipe recipes"

QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES | JAMIE ...
This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 187 calories per serving
    1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
    2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
    3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
    4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
    5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
    6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.
See details


SIMPLE TOMATO SAUCE RECIPE | GIADA DE LAURENTIIS | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
Cuisine european
Calories 169 calorie per serving
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
See details


TOMATO SAUCE RECIPE - BBC GOOD FOOD
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
From bbcgoodfood.com
Total Time 35 minutes
Category Condiment, Dinner
Cuisine Italian
Calories 58 calories per serving
  • Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
See details


MARCELLA HAZAN’S TOMATO SAUCE RECIPE - NYT COOKING
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 153 per serving
  • Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
See details


SIMPLE TOMATO SAUCE RECIPE | GIADA DE LAURENTIIS | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
Cuisine european
Calories 169 calorie per serving
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
See details


TOMATO SAUCE RECIPE - BBC GOOD FOOD
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
From bbcgoodfood.com
Total Time 35 minutes
Category Condiment, Dinner
Cuisine Italian
Calories 58 calories per serving
  • Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
See details


MARCELLA HAZAN’S TOMATO SAUCE RECIPE - NYT COOKING
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 153 per serving
  • Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
See details


TOMATO SAUCE FOR CANNING RECIPE | SEAN TIMBERLAKE | FOO…
From foodnetwork.com
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
See details


AUTHENTIC ITALIAN STEAK PIZZAIOLA RECIPE WITH TOMATO SAUCE
This steak pizzaiola recipe is delicious and easy to make, with the best tomato sauce recipe!
From nonnabox.com
Reviews 4.2
Total Time 50 minutes
Category Secondi
Cuisine Italian
Calories 232 kcal per serving
  •  Serve over pasta, as a sandwich or alone garnished with parsley.
See details


TOMATO SAUCE FOR CANNING RECIPE | SEAN TIMBERLAKE | FOO…
From foodnetwork.com
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
See details


AUTHENTIC ITALIAN STEAK PIZZAIOLA RECIPE WITH TOMATO SAUCE
This steak pizzaiola recipe is delicious and easy to make, with the best tomato sauce recipe!
From nonnabox.com
Reviews 4.2
Total Time 50 minutes
Category Secondi
Cuisine Italian
Calories 232 kcal per serving
  •  Serve over pasta, as a sandwich or alone garnished with parsley.
See details


BASIC SPICY TOMATO SAUCE RECIPE | ALLRECIPES
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce…
From allrecipes.com
See details


HOMEMADE TOMATO SAUCE RECIPE - SIMPLY RECIPES
Apr 07, 2022 · Homemade tomato sauce from scratch is easy! Simmer tomatoes, herbs, veggies, and olive oil to make something magical. Start with canned or fresh tomatoes in this tomato sauce recipe…
From simplyrecipes.com
See details


HOMEMADE TOMATO SAUCE I RECIPE | ALLRECIPES
This is a great basic recipe! Easy to follow and easy to do as this was my first attempt to make homemade tomato sauce. I did make changes. I carmalized the onions and omitted the carrots and burgundy. ... It was good but I will also try other tomato sauce recipes …
From allrecipes.com
See details


PROVENçALE TOMATO SAUCE RECIPE - THE SPRUCE EATS
Nov 11, 2021 · This recipe calls for 1 quart of classic tomato sauce, one of the five so-called mother sauces of the French culinary arts (the other four being béchamel, velouté, espagnole, and hollandaise sauce).The preparation of this sauce is more complicated than the familiar basic tomato sauce …
From thespruceeats.com
See details


PROVENçALE TOMATO SAUCE RECIPE - THE SPRUCE EATS
Nov 11, 2021 · This recipe calls for 1 quart of classic tomato sauce, one of the five so-called mother sauces of the French culinary arts (the other four being béchamel, velouté, espagnole, and hollandaise sauce).The preparation of this sauce is more complicated than the familiar basic tomato sauce …
From thespruceeats.com
See details


CLASSIC TOMATO SAUCE RECIPE FOR PASTA - THE SPRUCE EATS
Jul 16, 2021 · Cut the tomato's acidity with about 2 teaspoons of sugar (to taste). This sweeter tomato sauce recipe also includes chopped carrots. For a basic marinara sauce, you'll add more vegetables and water with one can of crushed tomatoes (San Marzano is best). Adding ground meat creates a sauce …
From thespruceeats.com
See details


TOMATO SAUCE - WIKIPEDIA
Tomato sauce (also known as salsa roja in Spanish or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.Tomato …
From en.m.wikipedia.org
See details


PROVENçALE TOMATO SAUCE RECIPE - THE SPRUCE EATS
Nov 11, 2021 · This recipe calls for 1 quart of classic tomato sauce, one of the five so-called mother sauces of the French culinary arts (the other four being béchamel, velouté, espagnole, and hollandaise sauce).The preparation of this sauce is more complicated than the familiar basic tomato sauce …
From thespruceeats.com
See details


CLASSIC TOMATO SAUCE RECIPE FOR PASTA - THE SPRUCE EATS
Jul 16, 2021 · Cut the tomato's acidity with about 2 teaspoons of sugar (to taste). This sweeter tomato sauce recipe also includes chopped carrots. For a basic marinara sauce, you'll add more vegetables and water with one can of crushed tomatoes (San Marzano is best). Adding ground meat creates a sauce …
From thespruceeats.com
See details


TOMATO SAUCE - WIKIPEDIA
Tomato sauce (also known as salsa roja in Spanish or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.Tomato …
From en.m.wikipedia.org
See details