Time 2h25m Number Of Ingredients 10 Steps:
If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.
Time 1h25m Yield 16 servings (2 quarts). Number Of Ingredients 13 Steps:
Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield 16 servings Number Of Ingredients 13 Steps:
In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly. Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender. Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward. Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour. Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency. Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month. Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired. Enjoy!
Time 35m Yield 10 Number Of Ingredients 6 Steps:
Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high. Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat. Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds. Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.
Time 23m Yield 3 1/2 cups, enough for 3 pounds of dry pasta Number Of Ingredients 11 Steps:
In a food processor, finely chop garlic, celery, onion, red pepper and parsley. In a 2-quart souffle dish, combine chopped vegetables with olive oil. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 4 minutes, stirring once. While vegetables are cooking, coarsely chop tomatoes in liquid in food processor. Add to chopped vegetables along with seasonings. Cook, uncovered, at 10 percent power for 7 minutes, stirring twice. Stir in heavy cream. Taste and adjust seasoning. Serve with spaghettini or linguine.
Time 55m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Cook onions and garlic in oil. Add all remaining ingredients except for green peppers. Boil, stirring often till most of the liquid has evaporated (about 30 minutes). Add peppers and continue cooking until sauce has reached thickness you desire. Enjoy!
More about “garden vegetable tomato sauce recipes”
Time 2h Yield 12 serving(s) Number Of Ingredients 18 Steps:
Blanch the tomatoes in boiling water for a minute or two. Remove them from boiling water and run under cold tap water. Remove peels. Chop tomatoes into small pieces. Set aside. In a large pot, heat olive oil over medium-high heat. Add garlic until fragrant, about one minute. Add chopped onions and sautee for about three minutes. Add ground turkey and cook for about two to three minutes. Add chopped red and green peppers and mushrooms and cook until veggies are tender and turkey is browned. Add chopped tomatoes to pot and stir. Bring to a boil and add sugar. Add spices (salt, pepper, red pepper flakes, oregano, basil, onion powder, paprika, and garlic powder). Adjust amounts according to personal preference. Stir sauce and reduce heat to medium-low to low. Allow sauce to simmer for about 45 minutes to an hour. After sauce has simmered for a while, add one half a can of tomato paste to thicken it. Stir well and allow to simmer for about twenty minutes more. Serve with pasta and grated parmesan cheese.
