30 Minute Tomato Sauce Recipe By Tasty Recipes

30 MINUTE TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a pot over medium heat, add the olive oil, onion, garlic, and tomato paste. Cook for 5-7 minutes or until the tomato paste has caramelized.
• Add the canned tomatoes, dried oregano, and dried basil. Reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness.
• Add salt and pepper to taste.
• Enjoy!

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
• Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
• Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
• Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
• Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
• Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
• Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
• Enjoy!

THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY

Steps:

• Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
• Peel the garlic cloves and finely chop.
• Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
• Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
• Add the red pepper flakes and stir to combine.
• Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
• Add the wine and cook for about 1 minute, just to burn off the alcohol.
• Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
• Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
• Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
• To serve, cook the spaghetti in a large pot of salted boiling water.
• Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
• Enjoy!