TOMATO SOUP PASTA SAUCE RECIPES
TOMATO PASTA RECIPES | BBC GOOD FOOD
Combine pasta with fresh cherry tomatoes for a speedy supper, or use tinned tomatoes to make a sauce for pasta bake, spaghetti bolognese or lasagne recipes.
Provided by Good Food team
Number Of Ingredients 1
PASTA WITH TOMATO & HIDDEN VEG SAUCE RECIPE | BBC GOOD FOOD
Get your family to eat more veg with this superhealthy pasta sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins – the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
Nutrition Facts : Calories 381 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 8 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.35 milligram of sodium
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7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES
There are three great things about this recipe. First up, it’s great for embracing whatever veg you’ve got to hand – fresh, frozen or tinned, it’s all good. Secondly, tomato sauce is so versatile – you can use it for lasagne, curry, pasta sauce, chilli, on pizza, in a soup, you name it. Finally, it makes a big batch, so portion it up and freeze it, so you’re prepped for future meals. I’ve used two tins of tomatoes here, but feel free to chuck more in (if you’ve got them) to make the sauce go further.
From jamieoliver.com
Total Time 1 hours
Calories 32 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 32 calories per serving
- Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
- Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
- Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
- Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
- Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
- Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.
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FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA
From foodnetwork.com
Reviews 4.5
Total Time 48 minutes
Category main-dish
Cuisine european
Reviews 4.5
Total Time 48 minutes
Category main-dish
Cuisine european
- Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
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PASTA WITH TOMATO CREAM SAUCE - THE PIONEER WOMAN
Pasta with creamy tomato sauce is perfect for when you're hungry or if you're feeling blue and in need of comfort. It definitely does the trick.
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category main dish
- Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
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CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Making your own tasty tomato soup is so easy! This one's a simple classic.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 122 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 122 calories per serving
- Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
- Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
- Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
- Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
- Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
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QUICK AND SPICY TOMATO SOUP RECIPE | GIADA DE LAURENTIIS ...
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Reviews 4.9
Total Time 22 minutes
Category main-dish
Cuisine italian
Calories 430 per serving
Reviews 4.9
Total Time 22 minutes
Category main-dish
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Calories 430 per serving
- Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
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From foodnetwork.com
Reviews 4.9
Total Time 22 minutes
Category main-dish
Cuisine italian
Calories 430 per serving
Reviews 4.9
Total Time 22 minutes
Category main-dish
Cuisine italian
Calories 430 per serving
- Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
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TOMATO SOUP WITH PARMESAN CROUTONS - THE PIONEER WOMAN
I made this luscious soup on Saturday’s “Souper Good” episode on Food Network, and it’s also going to be in my next cookbook, which, if I play my card
From thepioneerwoman.com
Reviews 5
Total Time 40 minutes
Category main dish, soup
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Reviews 5
Total Time 40 minutes
Category main dish, soup
- In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast. Serve soup with one or two croutons on top and a little bit of basil.NOTE: Recipe can easily be halved!
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