tomato sauce?

Question

I have a lot of tomatos this year, would like to make a tomato sauce to put over spaghetti

Answer 1

FRESH TOMATO CREAM SAUCE

1 can chopped tomatoes, or 8 plum tomatoes skinned and chopped w/ juice
2 cloves of garlic, chopped
1/2 minced onion
1 tbsp olive oil
1 cup of whipping cream
Fresh basil, torn
salt and pepper to taste

Heat oil in a sauce pot over med heat and add onion and garlic. Saute until onion is soft. Add tomatoes and salt and pepper. Simmer for 10 min.
Add cream, reserving 2 tbsp. Let the sauce simmer for 20 minutes until slightly reduced.

Add the last 2 tbsp of cream at the last minute.

Sprinkle with fresh basil. Serve over fusili or linguine pasta.

Submitted by: Christina Beatty

There are dozens more at the site below.

Answer 2

Sauces are very often as unique as the sauce maker.

Start by Removing the skin. Put a large pot of water on to boil. Add tomatoes in small batches, and leave them in the hot water for just about 1 minute. Immediately remove them and rinse them in cold water.

The peel comes off easily.

Some people also open up the tomatoes and remove the seeds. You'll lose a lot of the juice if you do that, though.

Some ingredients you might choose.

Extra Virgin Olive Oil
fresh basil leaves, chopped
garlic (peeled, smashed, then chopped)
onion (diced very small)
pepper
salt
Very red, ripe tomatoes.
(over-ripe is fine-- you won't get a good red color unless they are very red to start...)

You start by heating the oil, add the onions and garlic and cook over low heat for just a couple of minutes. You don't want burnt garlic in there, so keep it low to start. Add the tomatoes and mash them up with a whisk or masher. The sauce will need to simmer-- low heat, for a looong time. As soon as you get it simmering, add your basil or other herbs. Put a lid on it--better yet, transfer it to a crock pot on LOW and leave it be for a few hours.

Taste it every hour or so, and check your consistency. If too thick, add water, if too thin, allow it to keep simmering.

Answer 3

Neapolitan Meat Sauce
Ragu Napoletano

This is a great do-ahead sauce; it can be made four or five days ahead and it can also be frozen for months.

Saving Time, use a food processor to mince and chop the vegetables. To save time, make this sauce on the weekend and freeze some for future use. Use a food processor to mince and chop the vegetables.

Makes 8 cups

1 1/2 pounds top round steak, cut 1/8 inch thick **
4 meaty spareribs on the bone
Salt and Pepper to taste
1/3 cup minced flat leaf parsley
1/4 cup grated Pecorino cheese
2 tablespoons Colavita Extra Virgin Olive Oil
1 onion, coarsely chopped
1 rib celery, coarsely chopped
1 large carrot, coarsely chopped
2 large cloves garlic, minced
1 bunch basil leaves, stemmed and torn into pieces
3- 28 ounce cans ground plum tomatoes
1/2 cup dry red or white wine
1 tablespoon Kosher salt
Grinding of black pepper

Dry the round steak with paper towels and rub it on both sides with salt and pepper. Sprinkle the meat with the parsley and cheese. Roll the meat up like a jellyroll & tie it in several places with kitchen string. Salt & pepper the spare ribs. Set the meats aside.

Heat the olive oil over medium heat in a large heavy duty pot. Over medium heat, brown the round steak and spare ribs in the oil on all sides. This will take about 5 minutes.

Stir in the onion, celery and carrot and continue cooking until the vegetables begin to soften. Stir in the garlic and basil. Cook 1 minute.

Combine the tomatoes and wine in a bowl. Slowly pour the mixture over the meat. Stir in the tablespoon of salt, a grinding of pepper, and the sugar. Cover the pot, bring the sauce to a boil, then lower the heat to simmer and cook the sauce until the meat is fork tender, about 1 1/2 hours.

Remove the meat to a dish. Cover the dish and refrigerate the meat to make it easier to cut when cold. When ready to use, transfer the round steak to a cutting board and cut the strings from the round steak with a kitchen scissors. Cut into neat slices about 1/4 to 1/2 inch thick. Add to the sauce. Cut the meat off the bones of the spareribs and add the pieces to the sauce.

Use the sauce for macaroni dishes both boiled and baked.

Note: The sauce (with the meat) can be frozen in batches for future use for lasagne, pasta dishes, with vegetables such as green beans, zucchini, and eggplant, and over pizza.

** Note:
also to this, i sometimes brown some italian sausages, and my own homemade meatballs then i cook the steak rolled up and drain a little of the oil out of the pan and proceed as instructed in the recipe.

for fresh tomatoes just process in food processor and measure out by cups.

hope this helps. enjoy.