FRESH TOMATO PASTA SAUCE RECIPE RECIPES

Name: Quick Fresh Tomato Sauce
Total time: 30 min
Yield: About 2 1/2 cups
Ingredients: 5 pounds tomatoes; 3/4 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon tomato paste; 1 garlic clove, halved; 1 basil sprig; 1 bay leaf

QUICK FRESH TOMATO SAUCE RECIPE - NYT COOKING

Quick Fresh Tomato Sauce Recipe - NYT Cooking image

In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.

Provided by David Tanis

Total Time 30 minutes

Yield About 2 1/2 cups

Number Of Ingredients 7

Ingredients

5 pounds tomatoes
3/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf

Steps:

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Nutrition Facts : @context http//schema.org, Calories 133, UnsaturatedFatContent 5 grams, CarbohydrateContent 19 grams, FatContent 6 grams, FiberContent 6 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 397 milligrams, SugarContent 12 grams

FRESH TOMATO PASTA SAUCE RECIPE - FOOD.COM

Fresh Tomato Pasta Sauce Recipe - Food.com image

This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 7 cups

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 brown onion (large)
2 garlic cloves, crushed
2 kg medium tomatoes, peeled and chopped
1 teaspoon salt
1/2 cup dry red wine
2 teaspoons brown sugar
2 tablespoons tomato paste
2 tablespoons fresh basil leaves, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1/2 teaspoon cracked black peppercorns
2 bay leaves

Steps:

Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
When cooled refrigerate for up to 3 days.
Use sauce as desired.

Nutrition Facts : Calories 118, FatContent 4.5, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 385.4, CarbohydrateContent 15.9, FiberContent 4.1, SugarContent 10.2, ProteinContent 3.1

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