Fresh Slow Simmered Tomato Sauce Recipes

SLOW COOKER TOMATO SAUCE

Steps:

• Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
• Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.

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.

FRESH SLOW SIMMERED TOMATO SAUCE

Steps:

• 1. Clean tomatoes. Cut an 'X' on the bottom of each one. Bring large pot of water to a boil, and lower heat to simmer. Prepare a large bowl of ice water and have at least 2 other large bowls at the ready. Put a few tomatoes in boiling water at a time for about 30 seconds (until skin begins to peel back). Take them out of the hot water and put into ice bath immediately. The skin should now peel off easily. Peel skins off tomatoes. Do this for all the tomatoes. Throw away skin.
• 2. Cut tomatoes in half across the equator and remove all the seeds into a separate bowl. When all tomatoes have been emptied you can pour seeds and juices through a fine mesh strainer into another bowl. Reserve juices, discard seeds. Or just add some water to the recipe and skip this.
• 3. Heat oil in a large stock pot over medium heat. Put onion, peppers, garlic and a pinch of S&P in pot and saute until tender. Add tomato paste and stir. Add tomatoes, reserved juices and parsley. S&P again. Stir everything together well. Bring to a boil. Lower heat and simmer for 4 hours. You will want to put a splatter guard over pot. Stir occasionally. If sauce starts to dry out add water 1/2- 1 cup at a time. Tastes sauce throughout cooking, add salt pepper and herbs at will.

2½ HOUR TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
• Add the tomatoes with their juice, and crush with the back of a spoon.
• Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
• Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
• Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
• Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.
• Enjoy!

PASTA WITH SLOW SIMMERED FRESH TOMATO SAUCE

Steps:

• Cook bacon in large skillet or ot over medium heat 5 to 7 minutes or until brown and crisp. With slotted spoon, place bacon on paper towel-lined plate.
• Pour off all but 2 tablespoons of the bacon drippings. Add onion; cook over medium heat 5 to 8 minutes or until onion is golden brown, stirring occasionally. Add garlic, celery and bay laeaf; cook 30 seconds or until garlic is fragrant. Add tomatoes, basil, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low to low; simmer 30 minutes or until slightly thickened, stirrying occasionally. Discard bay leaf.
• For a smooth sauce, pass saucethrough food mill or pulse in food processor or blender until of desired concistency. Return to skillet; stir in bacon. Heat over medium heat until hot. (Sauce can be made up to 3 days ahead and refrigerated or up to 4 months ahead and frozen.).
• Cook cavatappi on large pot of boiling salted water according to package directions; drain. Top with sauce.