how do i make my own tomato sauce ? from scratch FAST PLEASE !!!! THANKS?

Answer 1

quick red sauce(i cook for a living)
2 cans tomato puree
2 cans crushed plum tomatoes
1 can of tomato paste
2 sweet white onions
4 cloves of garlic
1 bunch of fresh basil
e.v olive oil
red wine for cooking
-sautee garlic and onions in olive oil
-add red wine and tomatoes
-simmer for about half hour add basil and a pinch of sugar

Answer 2

Homemade Italian Tomato Sauce

Ingredients:
2 T extra virgin olive oil
1 medium onion, diced
3-5 cloves garlic, crushed with flat of knife and sliced thinly
1/2 to 1 cup diced, fresh basil. (It's your call. We usually use close to a cup)
1/2 cup red wine. (Good enough quality to drink)
1 T turbinado (raw) sugar (or Splenda)
Salt and freshly ground black pepper
1 28 oz. can crushed or diced tomatoes.
1 t lemon juice (optional)
3 T brandy (optional)

If you have good fresh tomatoes, blanch them in boiling water until the skins are loose and wrinkled. Cool in cold water and remove skins before dicing. If you squeeze through strainer with mesh small enough to catch the seeds, the removal of the seeds will make the sauce a little less bitter. We usually don't remove the seeds. We can't tell that it makes enough difference to go to the trouble)


Preparation:
Sauté onions in olive oil over low heat, covered, for 10-12 minutes.

Add garlic and basil, re-cover, for another 5 minutes or so.

Uncover and add wine. Reduce by about half.

Add tomatoes and S & P and simmer for 15 minutes. You can reduce the sauce further and intensify the flavor. We like to add the brandy and lemon juice about 3-4 minutes before finishing.

If you want to turn this sauce into Neapolitan Sauce, add 10-12 sliced ripe olives, and 1 1/2 T capers just before finishing.

Fresh Italian Parsley can be added at the end if you like it.

For a nice twist, add 3-5 crushed and chopped anchovies. You talk about kicking something up a notch! Especially good in fish stew (Cioppino). Yum!!!

Write it down and star it, pupils: This tangy tomato sauce can be used virtually anytime when you would like a juiced-up alternative to a can of tomatoes called for in a recipe. It's worth the effort!

Note: You can double this easily, but adding 3-5 more cloves of garlic is not necessary unless you are a garlic hound like us. (If you can believe it, we've actually heard there are some people who do not like garlic! Hard to believe, but I guess it's true. Pity for them!) Obviously, these people are "not" Italian, even at heart!

Answer 3

Title: HERBED TOMATO SPAGHETTI SAUCE
Categories: Seasonings, Italian, Sauces
Yield: 1 batch

2 tb Olive oil
1 md Red onion; chopped
1 md Bell pepper; chopped
2 Or 3 garlic cloves; minced
3 md Carrots; chopped
1/2 lb Mushrooms; coarsely chopped
8 c Chopped fresh seeded
-- tomatoes
-or-
28 oz Canned tomatoes
1 ts Aniseed; crushed
1 Bay leaf; broken
1/4 c Dry red wine
1/4 c Fresh oregano; chopped
1/4 c Fresh basil; chopped
1/4 c Italian parsley; chopped
2 tb Lemon balm; chopped

Saute onion, bell pepper, garlic and carrots in olive
oil in a 4-qt. saucepan until vegetables are tender
(about 10 minutes). Add mushrooms and continue
cooking 2 or 3 minutes more.

Add tomatoes, bay leaf, aniseed and wine. Simmer,
uncovered, stirring occasionally, until sauce thickens
(about 1 to 1 1/2 hours).

Add oregano, basil, parsley and lemon balm; stir and
simmer 15 to 20 minutes longer to let flavors mingle.

Cathy's note: The recipe says nothing about removing
the bay leaf afterward, but this is standard practice
so that any sharp edges on it do not cause discomfort
or physical damage to people.

The editors wrote: "Selecting a basic herb-tomato
sauce from the many, many dozens that were submitted
was [a]...chore. This one edged out many
other...entries for its simplicity, fresh approach,
and the short cooking time after the leafy herbs were
added. While many excellent cooks take the 'less is
more' approach and add only fractions of teaspoons of
herbs, we liked the more assertive style here and the
surprising and intriguing addition of lemon balm
(which cooks out to a mellow hint of not-quite-lemon).
This sauce depends on a greater-than-usual amount of
chopped carrot to cut the acidity of fresh tomatoes."

Answer 4

Truly Italian Tomato Sauce

2 tablespoon olive oil
1 clove garlic, minced
1 small onion, minced
1 cup chopped mushrooms
1/2 cup chopped carrots
1 cup chopped green peppers
1/2 cup chopped celery
1 teaspoon sea salt (optional)
2 lbs. plum tomatoes, peeled and finely chopped
2 tablespoon basil
2 tablespoon mixed Italian herbs
1/4 cup red wine

Heat oil in a large saucepan and sauté garlic until fragrant. Add onions, mushrooms, carrots, green peppers, celery, and salt (if desired), and cook until carrots are tender. Stir in tomatoes, basil and Herbs of Italy, and simmer for 20 minutes, until vegetables are soft and flavors are well blended. Add in red wine and serve hot over pasta.

Answer 5

My mother and grandmother always used paste tomatoes. We use Roma tomatoes.

Answer 6

Hi,,,, ok,,, take a bunch of tomatoes,,, and boil them in a pot of water,,, and keep on boiling until they are mushy,,, then drain off the water,,, add spices,, and if you want mash it up or use ah lah natural........thats it........i promise you...

good luck.....

Answer 7

tomatoes. peel and squeeze out seeds. put into food processor.

Answer 8

stir ketchup and salsa together