Time 1h15m Yield 10 Number Of Ingredients 14 Steps:
Heat olive oil in a large, heavy pot over medium heat. Cook and stir onion and garlic in hot oil until tender, 5 to 7 minutes. Stir crushed tomatoes, tomato sauce, tomato paste, and water with the onion mixture until smooth; add sugar, parsley, basil, salt, Italian seasoning, fennel, and pepper. Stir the mixture, bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and the seasonings have permeated the sauce, 1 hour to 90 minutes.
Time 45m Yield About 5 cups Number Of Ingredients 7 Steps:
In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook 30 seconds. Stir in tomatoes and juices, basil or bay leaf, and salt and pepper. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.
Time 1h15m Yield 4 1/2 cups Number Of Ingredients 8 Steps:
Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil. When the oil shimmers, add onions and a pinch of salt. Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes. In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes. Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides. Add the water to tomatoes in bowl and set aside. Once onions are soft and golden, add garlic and cook, stirring, until it threatens to turn golden, about 90 seconds. Add tomato paste, if using, and cook until color deepens, about 3 minutes. Add tomatoes and season with salt. If using, add basil stems and red-pepper flakes. Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes. Taste and adjust seasoning with salt and add remaining 2 tablespoons oil. Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor. Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.
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 30m Yield 4 Number Of Ingredients 5 Steps:
In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.
Time 55m Yield 10 serving(s) Number Of Ingredients 5 Steps:
Sautee the garlic in olive oil until it starts to sizzle, about 1 minute. Add the tomatoes, cover, bring to a boil, add salt. Reduce to a simmer, let cook for 20-25 minutes. Add a handful of fresh basil (or substitute parsley), to taste. Enjoy!
Time 1h35m Yield 6 cups Number Of Ingredients 10 Steps:
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered 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 1/2 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.
Yield 8 servings Number Of Ingredients 14 Steps:
Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree. Peel the garlic cloves and finely chop. Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes. Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes. Add the red pepper flakes and stir to combine. Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste). Add the wine and cook for about 1 minute, just to burn off the alcohol. Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil. Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes. Ladle out about 2 cups of sauce: This is what is known as your “extra sauce.” You’ll serve it alongside the pasta or freeze it for later. To serve, cook the spaghetti in a large pot of salted boiling water. Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese. Enjoy!
More about “simple tomato sauce recipes”
Time 35m Yield Makes about 2 cups Number Of Ingredients 6 Steps:
Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper. Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.
