deansden
5 Answers
IamPamela313
- 10 ripe tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 teaspoon Italian seasoning
- 1/4 cup Burgundy wine
- 1 bay leaf
- 2 stalks celery
- 2 tablespoons tomato paste
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
| 12 years ago. Rating: 8 | |
Pamela I have made this today is that wierd or what LOL ps I have just read your recipe and ours are very simular
melandrupert
12 Ripe Tomatoes
2 oz of butter
1 tablespoon of fresh parsley and chopped
1 tablespoon of fresh basil and chopped
5 cloves of garlic choped
1 large onion chopped
salt and pepper and
1 teaspoon of sugar
method on how to cook
put all the tom with thier skin into boiling water wait for 5 mins and remove the toms and start to peel thier skin off
put butter into pan and stir ( do net let the butter burn) and cook until melted
add to the pan the oinions and garlic and cook until the onions have become see through
chopp all the toms and had to the pan and add the rest of the ingriedents and cook for about 10 mins in th mean time a electric mixer and mix while everything is in the pan you can use a blender then return to simmer ( the mixture is runny leave the lid of to reduce the liquid ) cook for another 30 mins
| 12 years ago. Rating: 4 | |
6dogs4us
Here's a quick and easy recipe:
| 12 years ago. Rating: 3 | |
Quick and Easy Tomato Sauce for Pasta
Serves: 2-4
Time to make: 20 minutes – 1 hour
1 tbsp. olive oil
1 clove garlic, minced
½ medium onion, minced (optional)
1 14-ounce can diced or crushed tomatoes
1 tbsp. tomato paste (optional)
¼ cup red wine (optional)
Salt, pepper, other seasonings to taste
Heat the oil over medium-low. Saute the garlic and and onion until golden. You can add other aromatics at this point, like mushrooms, carrots, celery, peppers or chiles, if you like.
Add the tomatoes. I strongly recommend organic canned tomatoes — they taste tons better because there is less salt and other additives, and the tomatoes they started from were better to begin with. One product I’ve grown really fond of lately is crushed organic tomatoes in a tall glass jar (I don’t remember the brand). It doesn’t have the canned taste, and you can use as much as you need and refrigerate the rest — handy!
If you want a thicker sauce, stir in tomato paste. What do you do with that leftover tomato paste? Spoon it out on wax paper by the tablespoon and freeze. Once it’s frozen, store it in freezer bags, and you’ll have pre-measured tomato paste whenever you need it. I’m also seeing tomato paste in a glass jar now, which lets you store leftovers in the refrigerator.
If you’re feeling a little ooh-la-la, add the wine and drink the rest of the bottle with dinner — otherwise, skip it. Season — an Italian dried herb mix comes in handy right about now.
Raise the heat to medium and simmer until it starts to look “saucy,” about 10 minutes (long enough to cook the pasta) or up to 45 minutes, if you so choose. Taste the sauce frequently while it’s cooking. If it tastes too acidic, stir in a little sugar. Leave it chunky or puree if you want and serve over pasta.
Of course, tomato sauce has a lot more uses than just for pasta. Now that you’ve got the basic formula down, you can whip up some tomato sauce whenever you might need it, such as when you’re making lasagne or meatball sandwiches.
Update: If you have a lot of fresh tomatoes on hand, you can also make this sauce with fresh tomatoes for immediate eating or freezing, in order to preserve your tomatoes after the growing season. About 16 roma tomatoes will make about 1 cup of sauce. The tomatoes should be peeled and chopped before cooking. I usually eliminate the onion, tomato paste and wine, especially if I’m freezing the sauce, as I can add more flavors during reheating — but the garlic is essential. Fresh tomatoes usually require only 10 minutes of cooking to break down into a thick sauce.
Serves: 2-4
Time to make: 20 minutes – 1 hour
1 tbsp. olive oil
1 clove garlic, minced
½ medium onion, minced (optional)
1 14-ounce can diced or crushed tomatoes
1 tbsp. tomato paste (optional)
¼ cup red wine (optional)
Salt, pepper, other seasonings to taste
Heat the oil over medium-low. Saute the garlic and and onion until golden. You can add other aromatics at this point, like mushrooms, carrots, celery, peppers or chiles, if you like.
Add the tomatoes. I strongly recommend organic canned tomatoes — they taste tons better because there is less salt and other additives, and the tomatoes they started from were better to begin with. One product I’ve grown really fond of lately is crushed organic tomatoes in a tall glass jar (I don’t remember the brand). It doesn’t have the canned taste, and you can use as much as you need and refrigerate the rest — handy!
If you want a thicker sauce, stir in tomato paste. What do you do with that leftover tomato paste? Spoon it out on wax paper by the tablespoon and freeze. Once it’s frozen, store it in freezer bags, and you’ll have pre-measured tomato paste whenever you need it. I’m also seeing tomato paste in a glass jar now, which lets you store leftovers in the refrigerator.
If you’re feeling a little ooh-la-la, add the wine and drink the rest of the bottle with dinner — otherwise, skip it. Season — an Italian dried herb mix comes in handy right about now.
Raise the heat to medium and simmer until it starts to look “saucy,” about 10 minutes (long enough to cook the pasta) or up to 45 minutes, if you so choose. Taste the sauce frequently while it’s cooking. If it tastes too acidic, stir in a little sugar. Leave it chunky or puree if you want and serve over pasta.
Of course, tomato sauce has a lot more uses than just for pasta. Now that you’ve got the basic formula down, you can whip up some tomato sauce whenever you might need it, such as when you’re making lasagne or meatball sandwiches.
Update: If you have a lot of fresh tomatoes on hand, you can also make this sauce with fresh tomatoes for immediate eating or freezing, in order to preserve your tomatoes after the growing season. About 16 roma tomatoes will make about 1 cup of sauce. The tomatoes should be peeled and chopped before cooking. I usually eliminate the onion, tomato paste and wine, especially if I’m freezing the sauce, as I can add more flavors during reheating — but the garlic is essential. Fresh tomatoes usually require only 10 minutes of cooking to break down into a thick sauce.
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