How to make tomato sauce?!
How to make tomato sauce?
I need to use some tomato's up so I was wondering how to make my own tomato sauce, marinara sauce or spaghetti sauce.
Answers:
Easy and delicious:
2 or so pounds of tomatoes, blanched, peeled, and diced
1/4 C or so of red wine
1/2 large onion, diced small
2-4 cloves garlic, minced (up to your taste)
1 bunch of fresh basil
3 or so Tablespoons olive oil
salt & pepper
Heat olive oil over medium heat. Add onions, sprinkle with a little salt. Cook until softened, but not colored. Add garlic and heat through. Add wine, let cook down. Add tomatoes and let simmer. Add salt and pepper to taste. Before serving, tear, shred or mince basil and stir into sauce.
You can jazz it up with olives or capers or additional cooked veggies like zucchini or spinach. I usually boil a pot of water to blanch the tomatoes and then use that water to cook my pasta once my sauce is on its way. This is the sauce I use for eggplant parmesan.
Source(s):
My source: My brain
Tomato Sauce
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste
Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes.
Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt.
Makes about 4 cups sauce.
Fresh Tomato Spaghetti Sauce
Ingredients
About 6 large, or 12 small fresh tomatoes (see preparation directions below)
3 garlic cloves, minced
1/4 cup Olive oil
1/4 cup onion, chopped
5 or 6 whole leaves of fresh basil
1/4 cup grated Parmesan cheese
? teaspoon dried oregano
salt and pepper, season to taste
Directions for Preparing Tomatoes for Sauce Making
To prepare tomatoes for sauce making, blanch them whole, by placing them into a pot of boiling water for about one minute or just until you see the skin begin to crack. Remove them from the water and when they are cool enough to handle, peel away the skin and discard. Cut the tomatoes in half, horizontally and squeeze out, then discard, seeds. Depending on how smooth you like your sauce you can either chop the tomato meat or puree it in a blender.
Directions for Sauce
In a large sauce pot, over medium heat, brown the garlic in the olive oil until just golden in color. Add the chopped onion, prepared tomatoes, basil, cheese and seasonings. Bring to a quick boil and then reduce heat to low. Simmer for approximately 45 minutes. Serve over one pound cooked spaghetti.
Serves 4
Let's say you have 1 lb. tomatoes:
1 onion, sliced
5-6 big cloves garlic
tomatoes, cut in chunks
Put the above together in a blender or food processor to puree.
Pour it into a saucepan. Add:
1/4-1/2 C olive oil
1/4 C Balsamic vinegar or red wine + 1/2 tsp sugar
1 tbsp Italian spice blend or "herbes de provence" (dried rosemary, oregano, basil, thyme)
Salt and pepper
Bring sauce to a boil, then reduce heat and let simmer until the sauce is reduced to about 3/4 of its original volume. Be careful because it can be a bit messy if the bubbles splatter your cooking area. This is a wonderful sauce. You can freeze portions of it to use for future dishes.
there is a really good recipe for spaghetti sauce by paula dean on the foodnetwork website. the recipe calls for canned tomatoes but i suppose you can use fresh ones too. you can try making salsa too!
I guess you would just summer sliced tomatos at a low temperature for a few hours, and smoosh them up and add a can of tomato paste, the really small cans
Tomato Sauce
2 T oil
1 med onion, chopped
2 garlic cloves, minced
1 28-oz can crushed toms
2 T chopped fresh parsley
1 t salt
1/4 t pepper
Heat oil in med sauce pan. Add onions and cook 5 min on med heat. Add garlic and parsley. Stir 2 min. Add toms, salt, and pepper. Simmer on med-low for 20-30 min or until slightly thickened.