Quick Fresh Tomato Sauce Recipes

QUICK TOMATO SAUCE

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 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 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.

QUICK TOMATO SAUCE

Steps:

• Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
• Heat the olive oil in a heavy saucepan over medium high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until lightly brown, about 2 minutes. Remove the jalapeno and reserve.
• Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil. Add the sun-dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red versus the pale blue red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking.
• Discard the bay leaf. Peel, seed and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat s they like to their plates.
• Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. The recipe may be increased proportionately.

EASY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

FRESH TOMATO MARINARA SAUCE

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
• Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
• Stir balsamic vinegar into the sauce.