anyone have a recipe for a simple tomato sauce?

Question

no meat no canned tomatoes. fresh stuff only.

Answer 1

Feel free to sub fresh tomatoes in this recipe (see notes regarding availability). Tomatoes are canned at the peak of freshness, and most chefs use them on a regular basis becuase market availability for good, fresh tomatoes in November is usually scarce.


Mark Strausman’s Tomato Sauce
--Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)

4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste

Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.
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Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

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 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 1 week in the refrigerator or up to 6 months in the freezer.

--Mario Batali

Answer 2

You want to get a big pot of boiling water and stick about 20-30 Roma tomatoes in the water, maybe 10 at a time. You want to keep them in there just until the skin starts looking like it's coming apart from the meal of the tomato. Take them out and immediately put them in an ice bath to cool them. You don't want to cook the tomato, just blanch it long enough to separate the skin. After they're cool, peel them. Don't worry, the peels come right off. Cut them in half and GENTLY squeeze to get all the seeds out. If you don't have a sieve or a food mill just chop them up until they are real small pieces.
Get a big sauce pan and brown about 3 cloves of garlic in extra virgin olive oil, add the tomatoes with about 2t. of salt and 1t. of black pepper. Simmer on med-low for about 2 hours and then add 1/2 cup of chopped FRESH basil.
ENJOY!

This is a basic Marinara sauce. There are a million tomato based sauces out there and everyone has there own idea of how sauce should be made. But, this is how us Italians do it and I hope you enjoy it.

Answer 3

Homemade tomato sauce


20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

Answer 4

Ingredients:

1 medium onion, chopped
1 carrot, diced
1 stalk celery, with leaves, chopped
2 T olive oil
2 T basil leaves - torn, not cut
1 lb tomatoes (2 or 3 medium -fresh, ripe - skinned, seeded and drained, or 1 14 oz tin of Italian plum tomatoes)

OPTIONAL, ADDITIONAL OR IN PLACE OF:
1/2 dried chili pepper, pepperoncino - to taste
1 clove of garlic, minced
2 sprigs of parsley, chopped
Directions
IN a saucepan with the olive oil, saute the carrot, onion, celery and whatever optionals until transparent, about 5 minutes on medium heat.

ADD the basil leaves, then the tomato. Stir.

SIMMER on low heat until the sauce thickens - about half an hour. Do not add water if it becomes too dry, add a bit of olive oil.

SERVE on the pasta of your choice. Accompany with Parmesan or Pecorino cheese.

Answer 5

chunky fresh tomaotoe sauce...
ok start by finely dicing garlic and onions. put some evoo in a sauce pan over medium, add the onions, cook until clear but not carmalized. mix the garlic woth some water, and when the onions are transparet add the garlic. let it cook while stirring for only 2-3 minutes. add about 10 diced tomatoes and tonnns of chapped basil. let reduce for a while add salt and fresh ground black pepper

to chop the tomatoes, buy the roma tomatoes, core out the stem thingies, cutit in half lengh wise sqeese each half slightly and spoon out the seeds, lay it on a cutting board cut it length wise again and then the other way the dice.

we make this meal with some angel hair onece a week in my house!

Answer 6

Cut 1kg of tomatoes in half. Put all of it on a baking tray with 6 cloves of garlic, 3 tbs of olive oil, 1 large chopped onion, 1/2 bunch of fresh oregano and 1/2 bunch of fresh parsley, salt and pepper. Add 1 cup of water or vegetable stock and bake in the oven for about 1 hour.
Process in a blender went has cooled down a bit.
Really very yummy.

Answer 7

Fresh Tomato Pasta
Prep Time: 15 minutes
Cook Time: 8 minutes
Ingredients:
4-6 tomatoes, seeded and chopped
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
Salt and pepper to taste
1 pound linguine pasta
Preparation:
Prepare tomatoes and add olive oil, basil, and salt and pepper to taste; mix gently. Bring large pot of salted water to a boil and add linguine; cook until al dente according to package directions. Drain linguine and immediately toss with tomato mixture; serve at once. Serves 4-6

Answer 8

Chop garlic cloves to taste, brown them in vegetable oil until golden brown. Do not use Olive Oil because it gets too hot and will burn the garlic and destroy the taste of the sauce. Add chopped tomatoes without the skin. Chop Parsley and Basil and let simmer (the longer the better because the longer it simmer the less acidic it is) Add salt to taste.

Answer 9

Blanche and peel tomatoes,then run through sieve or crush, in sauce pan saute crushed garlic in olive oil, add tomatoes, basil, oregano, bay leaf, salt & pepper and simmer on low heat.

Answer 10

they don't come plenty swifter, easier and, for this reason, greater authentically Italian than this one. much less is greater. Serve with the meatballs, spaghetti and any of "The Godfather" action pictures on DVD. ITALIAN TOMATO SAUCE adequate for pasta for 2 factors 2 cloves of garlic 2 onions 2 tablespoons of olive oil 400g tin of plum tomatoes* 2 teaspoons of basil or mixed herbs floor pepper to style technique Peel the garlic and chop it into tiny products. Peel the onions and chop them into tiny products. placed the oil right into a frying pan on a medium warmth. upload the garlic and onion. Fry the garlic and onion for type of two minutes. Stir oftentimes to offer up it sticking. Open the tin of tomatoes. placed the juice into the pan. Chop the tomatoes collectively as they are nonetheless interior the can (it’s easier than chasing them around the pan). placed the chopped tomatoes into the pan. upload the herbs. proceed to prepare dinner, stirring by using fact the mixture boils. Season with the pepper. proceed to prepare dinner, stirring by using fact the mixture boils, until the sauce has decreased. ADDITIONS & techniques upload a tumbler of wine and prepare dinner for slightly longer. upload ¼ of a teaspoon of chilli powder to make it into an Arrabbiata sauce, that's many times served with penne pasta. counsel continually “take the pasta to the sauce”. placed the cooked pasta interior the pan with the sauce and stir collectively until thoroughly lined. * Plum tomatoes could be utilized the two entire or chopped. this is perplexing to adhere chopped tomatoes back collectively back in case you will possibly be able to desire to apply them entire.