Garlicky Tomato Sauce Recipes

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.

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.

GARLICKY TOMATO SAUCE

Steps:

• NOTE: You can use garlic infused butter or olive oil. If so, omit the clove of garlic. Melt and heat butter and olive oil over low heat. Add tomatoes and garlic. Be careful not to cook on too high of heat or garlic will burn.
• Saute for about 20-30 min, mashing tomatoes with a spatula every few minutes. Tomatoes should look somewhat like jelly once they are done. Drain, if too much juice is left after cooking.

ROMANTIC GARLIC TOMATO SAUCE

Steps:

• Add olive oil, minced garlic cloves, and chili flakes to a cold frying pan.
• Heat to medium/high. Do NOT brown the garlic!
• As soon as the aroma of the garlic and chili flakes begins to escape, add the canned tomatoes, salt and 1/2 the basil.
• Bring to a boil.
• Add water.
• Lower heat and simmer for at least 1 hour.
• Reduce sauce by half.
• When ready to serve, garnish each plate with leftover fresh basil.
• Serve over your favourite pasta shape.

GARLIC TOMATO SAUCE

Steps:

• Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
• Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.

GARLICKY GRILLED FLATBREAD STRIPS WITH FRESH TOMATO SAUCE

Steps:

• Preheat a grill to medium-high heat. In a medium bowl, stir the chopped tomatoes with 1 tablespoon olive oil, the vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss well and let stand to become juicy and soft while you make the pizza.
• Divide the dough into 2 pieces. Stretch each piece of dough into a large rectangle on a lightly floured work surface using your hands or a rolling pin, about 10-inches long by 6-inches wide. Transfer to the back of a large baking sheet using your hands and reshape the rectangle, if necessary. In a small bowl, mix the remaining 3 tablespoons oil with the grated garlic and lightly brush the top of each piece of dough.
• Working with one piece of dough at a time, place the dough, oiled-side down, on the grill until the dough puffs and the bottom is lightly charred with deep grill marks, 2 to 3 minutes. Flip the dough, using heatproof tongs and a spatula. Brush what is now the top of the pizza with half the oil and sprinkle with half the Parmesan. Grill until the cheese is melted and the pizza is crisped, about 2 minutes. Transfer to a large cutting board. Repeat with the second dough rectangle.
• Cut the grilled pizza into 2-inch wide strips and cut each in half crosswise. Mash the tomato mixture, using a potato masher, to form a chunky sauce and stir in the basil. Serve the flatbread strips with the tomato sauce on the side.

BEST EVER ROASTED GARLIC TOMATO SAUCE

Steps:

• In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
• Stir in the tomato paste and cook for 3 minutes.
• Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
• Mash the roasted garlic cloves.
• Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
• For a smooth sauce use in immersion blender.

CRISPY CHICKEN IN GARLICKY TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the chicken with salt and pepper. Heat the oil in a large braiser or high-sided saute pan oven over medium-high heat. Add the chicken skin-side down and cook, undisturbed, until golden brown, 3 to 4 minutes. Remove the chicken to a plate.
• Reduce the heat to medium-low and add 1 tablespoon butter along with the onions, garlic and crushed red pepper. Cook, stirring often, until softened, about 5 minutes. Add the wine and simmer until reduced by about half, about 3 minutes. Add the tomatoes, olives, oregano and the remaining tablespoon butter and bring to a simmer; season with salt and pepper.
• Nestle the chicken in the sauce skin-side-up and transfer to the oven. Bake until the chicken is just cooked through, about 40 minutes. Sprinkle with the parsley and serve immediately.

TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.