Fresh Summer Tomato Sauce Recipes

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

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.

FRESH RESTAURANT-STYLE SALSA

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

SUMMER FRESH TOMATO SAUCE

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.

FRESH SUMMER TOMATO SAUCE

Steps:

• 1. Bring a saucepan of water to a boil, and blanch the tomatoes in the water for 30 seconds. Then plunge the tomatoes into cold water (to stop the cooking). Drain the tomatoes, and peel them. 2. Remove the cores, and cut the tomatoes in half. Remove as many seeds as possible, and drain off the juices. Dice the tomato pulp. 3. Combine the diced tomatoes with 1 tablespoon of the olive oil in a mixing bowl. Add all the remaining ingredients, except the Parmesan, and toss to blend. (If not using the same day, cover, and refrigerate. Bring to room temperature before tossing with the pasta .) 4. To serve, add the remaining 3 tablespoons olive oil and toss with hot pasta. Sprinkle with grated Parmesan.

SUMMER TOMATO SAUCE

Steps:

• Combine all the ingredients, except the pasta.
• Marinate for at least 2 hours.
• The longer, the better.
• Marinate at room temperature.
• Cook the pasta in salted water until"al dente".
• Drain thouroughly& transfer to a bowl.
• Add the sauce and toss.
• Adjust your seasonings to taste and serve with extra parmesan cheese.
• You may use spaghetti, zitis, shells or rotini.