THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
COUSIN VINNIE'S TOMATO SAUCE
Not my cousin Vinnie, but someone's cousin Vinnie...The original recipe was only slightly different - I modified it for canning. Just keep in mind if you choose to can it - this recipe has NOT been laboratory tested for safety! If you're not a canning pro and not willing to take the risk, then store it in the refrigerator and use soon, or freeze for long term storage. This sauce should only be canned using a pressure canner. That said, this is a flavorful sauce that works well as is over pasta.
Provided by Elisa72
Categories Sauces
Time 8h40m
Yield 6 pints
Number Of Ingredients 12
Steps:
- Trim the stems from the tomatoes but leave on the skin.
- Put the tomatoes, unpeeled garlic, peeled onion, and the trimmed carrot in a roasting pan.
- Roast the vegetables at 375 degrees for 20 minutes.
- Turn off the heat and let sit in the hot oven until the vegetables are cool enough to handle, about 1/2 to 1 hour, depending on your oven.
- Squeeze the pulp out of the tomatoes into a large pot and discard the skins. Pour any juice that accumulated in the roasting pan into the pot.
- Put the pot on the stove on medium heat, stirring occasionally.
- Meanwhile, squeeze the garlic cloves out of their skins into a blender, cut up the onion and carrot into large chunks and add them to the blender. Also add the parsley, basil and oregano.
- Blend until smooth, adding some of the measured wine as needed to make the mixture thin enough to blend. Add the spices and blend well.
- When the mixture is ready, add it all to the pot, and add any of the measured wine that is left.
- When the sauce reaches a boil, turn it down to a simmer and let it sit all day, stirring occasionally, or until it reaches the desired consistency.
- For canning: Add one tablespoon of lemon juice to each pint jar, then add the tomato sauce, leaving 1/2 inch of space. Clean the rims, then put on new (unused) flat lids and rings.
- Add the amount of water recommended for your canner into the canner, place the jars in the canner and seal the lid.
- Follow the manufacturer's directions to process at 10 pounds for 15 minutes (for elevations up to 1000 feet). (If you don't have the manufacturer's directions then I strongly suggest you freeze your sauce instead. Following the proper directions is a must for safe canning.) Allow your canner to cool naturally, not by running it under cold water.
- Check the seals on the jars before storing. Any that didn't seal should be refrigerated and used promptly.
Nutrition Facts : Calories 171.5, Fat 1.6, SaturatedFat 0.4, Sodium 144.9, Carbohydrate 34.5, Fiber 10, Sugar 21.4, Protein 7.2
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
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