Cumin Tomato Sauce Recipes

HOMEMADE TOMATO SAUCE I

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.

CUMIN TOMATO SAUCE

Steps:

• Heat the oil in a large deep skillet over medium heat and sauté the garlic until lightly browned. Add the raisins and cook until plump, about 1 minute. Add the onion and cook until clear. Add 3 cups water and the remaining ingredients. Heat the mixture to boiling, then reduce heat and simmer for 50 minutes, stirring occasionally.
• Strain the mixture, reserving the liquid. Purée the pulp in batches in a blender. Combine the purée and the cooking liquid in the same skillet and cook until the sauce is reduced to the desired consistency.

CUMIN ORANGE TOMATO SAUCE

Steps:

• Preheat oven to 425 degrees. Place tomatoes on a lightly oiled baking sheet, skin side up. Brush with olive oil. Sprinkle cumin seeds over tomatoes. Roast until tomatoes are very soft, about 25 minutes.
• Place roasted tomatoes with orange zest, saffron and salt in a blender. Process until smooth. Taste and adjust seasoning.