Fast Fresh Tomato Sauce Recipes

EASY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

QUICK FRESH TOMATO SAUCE

Steps:

• Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
• Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
• Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

FRESH TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

FAST, FRESH TOMATO SAUCE

Steps:

• Put the olive oil in a 10- or 12-inch skillet over medium-high heat. Add the garlic and, when the slices have colored slightly, after about 2 minutes, the tomatoes, along with some salt and pepper.
• Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes. Use immediately or cover and refrigerate for up to several days (reheat before serving).
• A terrific sauce for grilled fish, just shockingly good. In step 2, combine about 1/2 cup of the cooked tomato liquid in a bowl with 1/4 cup miso and 1 tablespoon rice vinegar and whisk to blend. Stir back into the sauce just before serving.

QUICK TOMATO SAUCE

Steps:

• In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.
• Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.

FRESH TOMATO BASIL SAUCE

Steps:

• In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
• Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
• Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.