Homemade Tomato Sauce Recipe?

Question

Im looking for an authentic tomato sauce recipe. Maybe someone's Grandma made an amazing sauce, and if so, I need it!

Answer 1

Basic Tomato Sauce

Makes 4 cups

Ingredients:

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Salt to taste

Preparation:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer.

Answer 2

All-Purpose Tomato Sauce

3 lrg Clove garlic, minced
9 tbl Olive oil
6 tbl Tomato paste
3 can (28 oz) tomatoes, juice reserved, seeded and crushed
Salt and ground black pepper
6 x Fresh basil leaves, shredded, up to 3 OR 1/2 tsp. dried basil

In a large saucepan, warm garlic in oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper- before serving, stir in basil and remaining 1 tablespoon oil.

This chunky, rustic, and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.
Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes

Answer 3

My tomato sauce recipe is for only 2 weeks canned and in the fridge. But your welcome to give it a try if you want. I got this from Giada De Laurentiis on the Food Network and just change it to fit our likes. Marinara Sauce Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Perfect Pairings 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 1 celery stalk, finely chopped 1 carrots, peeled and finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 (32-ounce) cans crushed tomatoes 1 dried bay leaves In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) As for a tomato paste recipe I dont make mine, but heres one that sounds pretty yummy. Ingredients 1 (28 ounce) jar sun-dried tomatoes packed in oil, drained 10 cloves garlic 1/2-1 cup olive oil salt & freshly ground black pepper Directions 1Put the tomatoes in a medium bowl. 2Add some very hot water to cover. 3Stir for a few minutes, then drain. 4(this softens the tomatoes and gets rid of some of the packing oil). 5In a food processor, combine the tomatoes, garlic, olive oil and seasonings. 6Puree until smooth. 7Refrigerate for up to 2 weeks.

Answer 4

Ingredients
1/4 cup extra-virgin olive oil
1 large onion, peeled, coarsely chopped (2 cups)
1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
3 garlic cloves, peeled, finely chopped
5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
2 tablespoons tomato paste
Coarse sea salt to taste
Freshly ground black pepper to taste

Instructions
In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.

Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.

Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.

The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.

Yield: 8 servings

Answer 5

i love tomato soup lol ...