Time 1h10m Yield 6 to 8 Number Of Ingredients 8 Steps:
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. 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. Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce. Pick the basil or marjoram and roughly chop, then add to the pan. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
Yield Makes 8 cups Number Of Ingredients 10 Steps:
Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Time 1h30m Yield 6 cups Number Of Ingredients 10 Steps:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. 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.
Time 3h Yield 6-1/2 cups. Number Of Ingredients 13 Steps:
In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.
Time 1h15m Yield Makes 300ml/½ pt, serves 4 adults and 4 kids Number Of Ingredients 7 Steps:
Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth. Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking. Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.
Time 35m Yield 1 1/4 Cups, 4-6 serving(s) Number Of Ingredients 7 Steps:
In a large skillet, heat oil over medium heat. Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn. Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste. Raise heat and bring to a boil. Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon. Cook unitl sauce thickens, about 25 minutes. Remove from heat, transfer to a service dish, and garnish with parsley.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.
Yield Makes 1 1/4 cups Number Of Ingredients 6 Steps:
In a large skillet, heat olive oil over medium heat. Add garlic and cook slowly until golden brown on all sides, about 10 minutes. Add tomatoes and their juice (do this carefully to keep oil from spattering), red-pepper flakes, and salt and pepper to taste; raise heat and bring to a boil. Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon. Cook until sauce thickens, about 25 minutes. Remove from heat, transfer to a serving dish, and garnish with parsley.
Time 35m Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish Number Of Ingredients 6 Steps:
Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool. Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Time 20m Yield 6 Number Of Ingredients 7 Steps:
Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Put the onion in a nonstick skillet over medium heat and cook, stirring, a few minutes. Add the garlic and cook until the onion is tender. Add the tomatoes and cook over medium high heat until they start to thicken, about 15 minutes. Stir in the bouillon or meat juices, sugar, salt and pepper and red pepper flakes. Just before serving, reheat and stir in the olive oil.
Yield Makes about 4 1/2 cups Number Of Ingredients 10 Steps:
Freshly ground black pepper Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute. Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm sauce. Mix in remaining chopped basil.
