PEPPER TOMATO SAUCE RECIPES

FRESH TOMATO BASIL SAUCE RECIPE | ALLRECIPES

Fresh Tomato Basil Sauce Recipe | Allrecipes image

A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!

Provided by MINDIM

Categories Tomato Pasta Sauce

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

8 pounds tomatoes, seeded and diced
¼ cup chopped fresh basil
1 large onion, minced
3 cloves garlic, minced
½ cup olive oil
salt and pepper to taste

Steps:

In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Nutrition Facts : Calories 330.2 calories, CarbohydrateContent 37.8 g, FatContent 20.6 g, FiberContent 8.8 g, ProteinContent 6.9 g, SaturatedFatContent 2.8 g, SodiumContent 69.5 mg, SugarContent 24 g

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

Ingredients

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

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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.
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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.

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BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES

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.
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