QUICK TOMATO SAUCE
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a blender or food processor coarsely puree tomatoes with juice and in a heavy saucepan stir together with remaining ingredients. Simmer sauce, stirring occasionally, 40 minutes, or until slightly thickened. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 2 days or frozen 1 month.
QUICK TOMATO SAUCE
Provided by Dave Lieberman
Time 25m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.
- Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.
QUICK 5-INGREDIENT TOMATO SAUCE RECIPE
Provided by charlotteh371
Number Of Ingredients 5
Steps:
- Purée tomatoes in a food processor until they're as smooth or chunky as you like. Transfer tomatoes to a large Dutch oven or other heavy pot. (Or, use an immersion blender and blend directly in pot.) Add garlic, oil, and a 5-finger pinch of salt. Bring to a boil and cook, stirring occasionally, until sauce is reduced by about one-third, about 20 minutes. Stir in butter. Do Ahead: Sauce can be made 5 days ahead; cover and chill. Or let cool to room temperature and freeze up to 3 months.
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- Cut the tomatoes down the center if you prefer a more charred and rich flavor, leave them whole for a more vibrant red sauce. For smaller grape or cherry tomatoes, I suggest you leave them whole. Add the tomatoes and garlic onto two rimmed baking sheets. Drizzle the olive oil over the top and season generously with salt and pepper. Massage the tomatoes and garlic to ensure they are evenly coated. Roast in the oven for 3 hours, stopping every 30-45 minutes to give them a toss. The tomatoes are done when they start to burst and shrink in size. Remove trays from the oven and let cool.
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