Time 5m Yield 6 Number Of Ingredients 7 Steps:
Place tomatoes and olive oil in a blender; pulse until smooth. Add garlic powder, basil, salt, oregano, and pepper; mix until well combined.
Time 10m Yield 12 Number Of Ingredients 4 Steps:
Mix together the mayonnaise, sweet pickle relish, green onion, and red wine vinegar. For best results, refrigerate for 1 hour before serving.
Time 50m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Place the tomatos, veggies and herbs into a pan. Cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes). Allow to cool then whizz in a food processor. Put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking. Take care not to let sauce burn. Adjust seasoning. This sauce freezes well.
Time 50m Number Of Ingredients 6 Steps:
Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat. When warm, add the white wine and garlic mixture (it will bubble quite a bit), then immediately add the tomato puree. Stir well, scraping any wine solids from the bottom of the pan. If using the fresh basil, gently bruise or tear it and then add it to the pan. Continue to simmer for about 15 to 20 minutes, stirring occasionally, until the tomatoes have thickened and turned a richer red color, and the garlic is softened. Remove the basil from the pan and discard, if using. Stir in the optional soy sauce if using, and season to taste with salt.
Time 2h30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Crumbled ground beef, and pre-cook in dutch oven (DO NOT brown, just render the fat/water). Drain pre-cooked beef (I do this in a strainer lined with paper towels). Wipe extra grease/water from bottom of pan with a paper towel. Chop onion and celery; finely dice carrot. Sauté onion and EVOO in dutch oven on low heat, until onion is translucent (be careful not to let onion get brown; this makes it bitter, which makes the sauce bitter. If it gets brown, throw it out & start again!). Add carrot, celery, and salt, continuing to sauté until all veggies soften, stirring often. Add beef, tomato, herb/spice. Stir. Cover and raise heat until sauce is simmering. Turn heat down to lowest possible. Continue to simmer, covered, for at least an hour, stirring every 15 minutes. If heat is too high, or pot not well-insulated, water may need to be added. Add chopped parsley when you turn off the heat – FINISHED! Note: Flat-edged wooden spatulas are best for lifting sugar-laden ingredients (i.e. veggies & tomato sauce) from the bottom of a pot. Alt: If you’re not picky about fat, skip the ‘pre-cook beef’ step, and add beef directly to cooked veggies.
Yield Makes 3 1/4 cups Number Of Ingredients 6 Steps:
Spray a nonstick skillet with olive-oil spray, and place over low heat. Add onion and garlic; cover, and cook until translucent, about 7 minutes. Add tomatoes, salt, and pepper; bring to a boil. Lower heat to medium low; simmer 25 to 30 minutes. Pass sauce through the largest holes of a food mill, and set aside.
