Homemade Crushed Tomato Sauce Recipes

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HOMEMADE TOMATO SAUCE II



Homemade Tomato Sauce II image

Try the real thing. Delicious tomato, onion and garlic sauce with herbs.

Provided by MIRELLA CINA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 9

4 tablespoons vegetable oil
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
2 cups water
1 (6 ounce) can tomato paste
3 leaves fresh basil leaves
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 17.8 g, Fat 9.6 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 844 mg, Sugar 4.6 g

CRUSHED TOMATO SAUCE



Crushed Tomato Sauce image

Make and share this Crushed Tomato Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Sauces

Time 20m

Yield 4 cups

Number Of Ingredients 7

1 (28 ounce) can crushed tomatoes
1/4 teaspoon fresh ground black pepper
1 teaspoon dried basil (or 2 tablespoons minced fresh basil) (optional)
1 teaspoon dried oregano
5 garlic cloves, minced
2 tablespoons red wine vinegar (or freshly squeezed lemon juice, or a combination of the two)
1 teaspoon salt (to taste)

Steps:

  • In a bowl, stir together all the ingredients; start with ½ teaspoon salt and add more to taste.
  • Store in a tightly covered container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 57.6, Fat 0.4, SaturatedFat 0.1, Sodium 1007.4, Carbohydrate 13.8, Fiber 3, Sugar 7.3, Protein 1.8

CRUSHED TOMATOES



Crushed Tomatoes image

The easiest way to extend tomato season! Simply blanch, peel, crush, and freeze.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Number Of Ingredients 1

Tomatoes

Steps:

  • Score bottom of each tomato with an X and boil in water until skin pulls away, about 1 minute. Transfer to a bowl of ice water and let cool. Peel and quarter tomatoes, then pulse in a food processor until crushed. Tomatoes can be frozen up to 6 months.

CRUSHED TOMATOES (CANNING)



Crushed Tomatoes (Canning) image

A very simple recipe to use when canning your tomatoes. I didn't see anything posted on 'Zaar for a recipe like this, so I thought I would post how I prepare tomatoes. Enjoy!

Provided by Paula

Categories     Vegetable

Time 1h20m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 4

3 lbs tomatoes (approximately, to fill a quart jar)
2 tablespoons bottled lemon juice (per quart jar)
1 teaspoon salt (per quart jar)
1 teaspoon sugar (per quart jar)

Steps:

  • Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath.
  • Remove the core and peel the skins.
  • Cut into quarters.
  • Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly.
  • Gradually add the remaining quartered tomatoes, stirring constantly.
  • After all the tomatoes are added, boil gently for 5 minutes.
  • Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace.
  • Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar.
  • Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar.
  • Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.

Nutrition Facts : Calories 66.9, Fat 0.7, SaturatedFat 0.1, Sodium 600, Carbohydrate 14.8, Fiber 4.1, Sugar 10.2, Protein 3

10 MINUTE TOMATO SAUCE FROM AMERICA'S TEST KITCHEN



10 Minute Tomato Sauce from America's Test Kitchen image

Fresh tasting pasta sauce using canned crushed tomatoes as described on America's Test Kitchens. Use either Muir Glenn or Tuttoroso crushed tomatoes because they use a lower processing temperature in the canning process and therefore are fresher tasting than other brands. Recipe Notes: According to the chefs, grating the onions instead of chopping allows them to carmelize more quickly. The butter is used because saturated fats helps the onions stay sweet. Olive oil contains unsaturated fats that react with an enzyme in the onion that can result in a bitter taste. Using crushed tomatoes is preferable to other forms. The chefs apparently expended a great deal of effort in developing this simple recipe so it is suggested that it be followed closely in order to acheive a fresh tasting sauce from canned tomatoes.

Provided by ks100

Categories     Spaghetti

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup onion, grated
2 tablespoons butter
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 garlic cloves, crushed
1 (28 ounce) can crushed tomatoes
1/4 teaspoon sugar
1 tablespoon olive oil
2 tablespoons fresh basil, chopped

Steps:

  • Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Saute 2 minutes. Add oregano and 1/2 tsp salt. Cook with stirring 3 minutes until onions begin to brown. Add crushed garlic. Cook 30 seconds. Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering. Turn heat to medium low. Simmer 10 minutes. Remove from heat. Stir in olive oil and basil. Season with salt and pepper to taste. Serve over pasta.

Nutrition Facts : Calories 152, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 604.1, Carbohydrate 16.2, Fiber 4, Sugar 0.7, Protein 3.6

CRUSHED TOMATO SAUCE



Crushed Tomato Sauce image

Remember that pizza or focaccia is simply dough with something on it, so feel free to experiment with flavorful toppings. Because focaccia is thicker than pizza it often takes longer to bake, so some toppings are better left off until the final few minutes of baking, especially dry cheeses such as parmesan (focaccia baked in round cake pans perform more like pizzas, so they can be fully topped prior to going into the oven). Some ingredients, like fresh pesto or aioli, are even better when added after the pizza or focaccia has finished baking. Most commercial pizza sauces work fine, but if you enjoy making your own, which is quite easy and highly recommended, remember that canned tomato products do not need to be heated up or cooked since they will be cooked on the pizza or focaccia. Here are my favorite sauce and herb oil recipes.

Yield makes 4 cups

Number Of Ingredients 7

1 can (28 oz / 794 g) crushed tomatoes
1/4 teaspoon freshly ground black pepper
1 teaspoon dried basil or 2 tablespoons minced fresh basil (optional)
1 teaspoon dried oregano or 1 tablespoon minced fresh oregano (optional)
1 teaspoon granulated garlic powder, or 5 cloves fresh garlic, minced or pressed
2 tablespoons red wine vinegar or freshly squeezed lemon juice, or a combination
1 teaspoon salt, to taste

Steps:

  • In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste. Store in a tightly covered container in the refrigerator for up to 1 week.

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