Time 1h50m Yield 12 cups Number Of Ingredients 13 Steps:
Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside. Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper. Finely chop the reserved browned garlic cloves and add to the sauce. Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
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 25m Yield 4 cups Number Of Ingredients 6 Steps:
In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld. Cook’s Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.
Time 2h55m Yield 4 cups Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F. In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
Time 4h40m Yield 6 Number Of Ingredients 13 Steps:
Bring a large pot of water to a boil. Prepare a large bowl of ice water. Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds. Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside. Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours. Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.
Time 1h15m Yield Makes 8 portions (enough for two meals) Number Of Ingredients 8 Steps:
Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.) Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see ‘Goes well with’ for ideas of how to use up your sauce).
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.
Yield Makes 7 cups Number Of Ingredients 8 Steps:
Heat olive oil in a large pot over medium heat. Add onion, bay leaf, oregano, garlic, and salt. Cook, stirring often, until onion is soft and translucent, about 10 minutes. Add tomato paste and continue cooking 5 minutes more. Add tomatoes and cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer for 1 hour, stirring every 5 minutes or so to prevent burning. Season with salt, if desired. Remove bay leaf before serving.
Time 3h20m Yield 10 serving(s) Number Of Ingredients 11 Steps:
In a large pot, sauté onion and garlic in olive oil. Empty plum tomatoes into large bowl and squash with your hands. Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
Time 1h Yield 4 servings Number Of Ingredients 4 Steps:
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Time 1h15m Yield 12 Number Of Ingredients 10 Steps:
In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.
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!
