Fresh Summer Tomato Sauce Recipes

SUMMER FRESH TOMATO SAUCE

Summer Fresh Tomato Sauce image

This sauce is wonderful to make with your garden-fresh tomatoes. You do not have to cook it! Serve it 1 pound of fettuccine or over your favorite type of pasta! Prep time does not include the several hours you let the sauce sit at room temperature.

Provided by CookingONTheSide

Categories Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

6 large tomatoes, cubed, peeled and garden fresh (run under warm water and then peel)
1/2 cup butter, softened
4 tablespoons olive oil (very good quality)
red wine vinegar, dash
1/2 ball fresh mozzarella cheese, cubed
1 garlic clove, crushed
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1/2 cup fresh basil, chopped
salt, to taste
pepper, to taste
freshly grated romano cheese (optional)

Steps:

In a bowl, combine peeled, cubed tomatoes, softened butter, and olive oil, and red wine vinegar. Add mozzarella cheese to the mixture.
Crush garlic clove and add to mixture.
Add dried oregano, parsley and basil.
Add salt and pepper to taste.
Place sauce in a plastic container with a tight lid and shake vigorously.
Let it sit at room temperature for several hours.
Serve over a pound of pasta and top with Romano cheese, if desired.

Nutrition Facts : Calories 187.5, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 108.7, Carbohydrate 5.6, Fiber 1.7, Sugar 3.6, Protein 1.4

QUICK FRESH TOMATO SAUCE

Quick Fresh Tomato Sauce image

In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.

Provided by David Tanis

Categories sauces and gravies

Time 30m

Yield About 2 1/2 cups

Number Of Ingredients 7

Ingredients

5 pounds tomatoes
3/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf

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.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 12 grams

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