Spanish Tomato Sauce With Garlic And Orange Recipes

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VERSATILE SOFRITO SAUCE



Versatile Sofrito Sauce image

This delicious tomato sofrito sauce recipe is for one of the most traditional Spanish sauces. Sofrito is a great base for sauces, soups, and stews.

Provided by Lisa & Tony Sierra

Categories     Sauce

Time 25m

Yield 32

Number Of Ingredients 6

1 medium yellow onion
2 large cloves garlic
1 long green pepper (Anaheim or bell)
3 tablespoons extra-virgin olive oil
1 28-ounce can crushed tomatoes (or 5 to 6 large ripe tomatoes, diced)
1 teaspoon sweet paprika

Steps:

  • Enjoy!

Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 46 mg, Sugar 1 g, Fat 2 g, ServingSize 3-4 cups (24-32 servings), UnsaturatedFat 0 g

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL



Spanish-Style Tomato Toast with Garlic and Olive Oil image

Provided by Rebekah Peppler

Categories     Sandwich     Appetizer     Breakfast     Kid-Friendly     Quick & Easy     Lunch     Spring     Summer     Anchovy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 6

6 oil-packed anchovy fillets, finely chopped
1/3 cup extra-virgin olive oil
1 pound very ripe tomatoes (about 3 medium)
2 garlic cloves, halved
6 thick slices crusty white bread (such as country bread), well toasted
Smoked sea salt

Steps:

  • Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.

TOMATO SAUCE WITH GARLIC AND ORANGE



Tomato Sauce with Garlic and Orange image

From the Mediterranean coast of Spain comes this distinctive sauce, whose flavors are reminiscent of bouillabaisse. Not surprisingly, it's often served on grilled fish, but it is equally good on chicken and incredible over pork. If possible, use strong-tasting oranges-Valencias are a good choice-not overly sweet ones like navels. In Spain, the oranges used for this are very acidic, even bitter.

Yield makes about 2 cups

Number Of Ingredients 6

3 tablespoons extra virgin olive oil
10 garlic cloves, peeled and lightly smashed
2 cups cored and chopped fresh or canned tomato, with liquid
Pinch of cayenne or 1/2 teaspoon paprika
Salt and black pepper to taste
1 orange, sliced

Steps:

  • Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned, 5 to 10 minutes. Add the tomato and stir, then the remaining ingredients.
  • Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty. Remove the orange (and, if you must, the garlic), and serve hot. (The sauce may be covered and refrigerated for up to a couple of days before reheating; add a bit of water if it seems too thick when you reheat.)

SPANISH RICE USING TOMATO SAUCE



Spanish Rice Using Tomato Sauce image

Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.

Provided by Debbie R.

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups rice
2 cups chicken broth or 2 cups vegetable broth
1 cup tomato sauce
3 minced garlic cloves
1/4 cup chopped onion
2 tablespoons oil

Steps:

  • In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
  • Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
  • Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
  • Turn heat to low and cover. Let simmer for 20 minutes.
  • Fluff with fork.

SPANISH TOMATO SAUCE WITH GARLIC AND ORANGE



Spanish Tomato Sauce With Garlic and Orange image

Received in email - will try when my San Marzanos ripen. This may be just the thing for canned tomatoes next winter when citrus comes into season but will splurge for at least one summer orange to try her out with fresh tomatoes. Received in email from gourmet_recipes_from_around_the_world.

Provided by Busters friend

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
10 garlic cloves, peeled and lightly smashed
2 cups tomatoes, cored and chopped with liquid
1 pinch cayenne (1/2 teaspoons paprika OK)
salt, to taste
black pepper, to taste
1 orange, sliced

Steps:

  • Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned (but do not burn!), 5 to 10 minutes. Add the tomato and stir, then remaining ingredients.
  • Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty.
  • Remove the orange, and serve hot.

Nutrition Facts : Calories 132.6, Fat 10.4, SaturatedFat 1.4, Sodium 6, Carbohydrate 9.9, Fiber 2, Sugar 5.5, Protein 1.6

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