how to make tomato saurce?

Answer 1

Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese

For the sauce, heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.

Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.

Answer 2

tomatoe sauce
1/4 cup olive oil
1 small onion, chopped
4 garlic cloves, peeled and crushed
2 28-ounce cans whole tomatoes, crushed
1 small can tomato paste
salt and pepper to taste

Heat oil in sauce pan on medium heat. Add onion and garlic and cook until soft stirring all the while, about 8-10 minutes.
You can also add some finely chopped bell pepper if you like to make the sauce spicier.
Add tomato paste and cook 2 minutes. Rinse can with water and add to the pan I use just one-half-can because I prefer a slightly thicker sauc. Add tomatoes and bring to boil, stirring often. Salt and pepper to taste. Lower heat and simmer 30 minutes. This is great sauce. Non fat and lo-cal. Sauce is good for a week in the fridge, up to 6 months in the freezer.

Answer 3

Here a really good simple vegetarian recipe-

1 whole medium sized yellow onion
2-3 cloves garlic
1 24-oz can of either diced or whole tomatoes
2 tablespoons olive oil
4-5 tablespoons half and half (optional)
Fresh Basil
2-3 teaspoons Oregano


Diced onion and mince garlic. In a medium sized sauce pan heat olive oil then put onion and garlic in and let cook until onions are translucent like. Then put in tomatoes (if whole tomatoes, you may want to chop them up just a little bit) and let simmer for 5 minutes. Then put in half and half, herbs, and a little salt and pepper. Cook for another 15-30 minutes. Serve.

Answer 4

I'm 100% Italian, and this is how my mother, and her mother, and her mother...(all from Italy) made theirs:

In a large skillet, coat the bottom of it with good olive oil, plus two tablespoons. In that add 2 cloves crushed fresh garlic and lightly brown. Add 1 pound of good Italian sausage, cut up in links (I have gotten in the habit of taking the sausage out of the casing and just chunking it up, and 1 pound of good stew beef. Brown all that in the olive oil and garlic.

Now throw in one can of good crushed tomatoes (you can use puree if you like - but not tomato sauce! -- it has to be puree or crushed tomatoes), and one can of cold water. Stir all that. Add 1 tbsp. fresh parsley, 1 tsp. basil, and 2 bay leaves. Stir and simmer over medium heat (once it starts to boil, you lower the heat to just keep a smooth simmer) until thick, about 1-1/2 hours.

You can add pork if you like with the meat at the beginning, or have your meatballs made up and add them when you put the sauce in. And if you have a few celery stalks, you can add them in for flavor, and remove them, along with the bay leaf, when it's done.
NEVER use onion or oregano in Italian tomato sauce!

Enjoy!
(This will give you enough sauce for 1 pound of macaroni.)

Answer 5

ingredients
3 pounds ripe plum tomatoes, cored, peeled, and seeded, or one 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra virgin olive oil
1 small onion, finely chopped
4 fresh bay leaves or 2 dried bay leaves
Salt
Peperoncino (crushed red pepper) preparation
Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.
In a medium-size nonreactive saucepan, heat the olive oil over medium heat. Add the onion and simmer until wilted. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and bay leaves, season lightly with salt and peperoncino, and heat to a simmer. Simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 mintues. Remove the bay leaves. Check the seasoning and add more salt and peperoncino if necessary.