Time 1h Yield 6 servings Number Of Ingredients 10 Steps:
Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes. Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings. Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta. Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
Yield Makes about 1 quart Number Of Ingredients 11 Steps:
Place peppers directly over a gas-stove burner on high heat. As each section turns puffy and black, turn with tongs to prevent overcooking. (Or place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover with plastic wrap. Let sweat until cool enough to handle, about 15 minutes. Transfer to work surface. Peel off blackened skin; discard. Halve; discard seeds. Roughly chop flesh; set aside. Heat oil in a large saucepan over medium-low heat. Add onion, garlic, and pepper flakes. Cook until onion is tender, about 8 minutes. Add tomatoes, tomato sauce, stock, oregano, and peppers. Bring to a gentle simmer; cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper; serve. The sauce can be made ahead and refrigerated for up to 2 days, or frozen up to 1 month.
Time 15m Yield about 2 1/4 cups Number Of Ingredients 7 Steps:
Blend tomatoes thoroughly in food processor or electric blender. Heat oil in sauce pan and add garlic and peppers. Cook, stirring occasionally, about 3 minutes. Do not brown. Add tomatoes, oregano, salt and pepper. Simmer, uncovered, about seven minutes.
Number Of Ingredients 6 Steps:
Preheat oven to 375°F. Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour. Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes. Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
Time 3h8m Yield 6 servings Number Of Ingredients 37 Steps:
Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm. Preheat oven to 350 degrees F. Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper. Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley. Coarsely grind the chicken and transfer to a large bowl. Reserve. In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool. Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning. Reserve as stuffing for Green Peppers with Tomato Sauce. Yield: about 4 cups Recipe courtesy Wolfgang Puck, “Adventures in the Kitchen” Random House, 1991 In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens. Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed. Yield: Makes 2 1/2 cups Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top. Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. Yield: Makes about 2 quarts Recipe courtesy Wolfgang Puck, “Pizza, Pasta & More!” Random House, 2000
Yield 4 servings Number Of Ingredients 11 Steps:
Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil. Follow package instructions.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Wash the peppers well and then drain them. Place olive oil in a frying pan and heat the oil. Put some salt on the green peppers. Place the green peppers in the olive oil. Make sure you turn the green peppers over until they are brown on both sides. Remove the green peppers from the frying pan. Peel the tomato skin off of the tomatoes. Grate the two tomatoes. Take the two onions and chop into small pieces place in the olive oil until brown. Add the grated tomatoes to the onions. Take the two garlic cloves chop into small pieces, and then add to the frying pan. Add some parsley. Place on low and add salt and pepper. Now pour the sauce over the green peppers.
Time 35m Yield 6 Number Of Ingredients 7 Steps:
In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste. Mix ingredients well; cover and simmer for 30 minutes. Serve.
Time 50m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.
Time 45m Yield Serves 6 Number Of Ingredients 0 Steps:
Cook the onions in a little oil until softened and translucent. Add the garlic and cook for a further minute, then add the peppers and cook for a further 5 minutes. Add the tinned tomatoes, red wine, herbs and season well. Mix thoroughly and simmer down for 20 mins or so. Squeeze the baby plum tomatoes between your fingers and rip the flesh into 3 or 4 pieces, adding the flesh and the juice to the sauce. Cook down a little more. If you want the sauce for fish or chicken, you need to cook it down to a thick consistency. If it is for pasta on its own you want it a bit runnier. If it is for pasta and meatballs you want it runnier still as it needs to coat the pasta as well as the meatballs. Use your judgement. Whichever way you are serving this sauce it is great with freshly grated parmesan over the top!
Number Of Ingredients 24 Steps:
Make the tomato sauce: Heat olive oil in a medium Dutch oven over medium-high heat. Add onion, garlic, and chile; cook, stirring, until soft and translucent. Add tomato paste and cook, stirring, about 5 minutes. Add beefsteak and plum tomatoes to Dutch oven. Wrap thyme, parsley, basil, and herbs de Provence in a piece of cheesecloth, using kitchen twine to enclose. Add to saucepan and season with salt. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, about 3 hours. Remove cheesecloth packet and discard. Using an immersion or standard blender, blend sauce until smooth. Strain sauce through a fine mesh strainer and return to Dutch oven; set aside. Make the confit: Preheat oven to 150 degrees. Fit a rimmed baking sheet with a rack and set aside. Place cherry tomatoes in a large bowl and add garlic, thyme, and olive oil; season with salt and pepper and toss to combine. Evenly spread tomatoes on prepared baking sheet and transfer to oven; bake for 3 hours. To serve: Bring a large pot of water to a boil over high heat. Add sea salt and return to a boil. Add pasta and cook, according to package directions, until al dente; drain. Meanwhile, place tomato sauce over medium heat and add chile, cheese, and tomato confit; season with cracked black pepper and fleur de sel. Stir to combine. Stir in pasta to coat with sauce and evenly divide between 4 serving plates. Top with basil and serve immediately.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
In 10-inch skillet, heat oil over medium heat. Add onion, garlic and bell peppers; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, tomato paste and pepper flakes, breaking up tomatoes with spoon. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives. Serve over baked chicken or fish or cooked pasta as desired.
More about “tomato sauce with peppers recipes”
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables. Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute. Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat. Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes. Serve in bowls or on rolls as sandwiches.
