Tomato Sauce With A Kick Recipes

SPICY CHERRY TOMATO SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Spread tomatoes, jalapenos and garlic in a shallow baking pan or baking sheet. Add olive oil and onion powder on top, and stir to fully coat everything.
• Place in the oven and bake for 35 minutes.
• Allow to cool for a few minutes and then pour the pan of tomatoes into the food processor (careful, it's hot!). Add fresh basil and salt and pepper to taste in the food processor.
• Pulse until sauce is creamy.
• Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month. Enjoy!

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.

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

TOMATO SAUCE WITH A KICK!

Steps:

• brown the sausage in a large pot on medium heat. use a potato masher to break it up.
• add the diced onions and garlic and saute until the onions are translucent.
• reduce heat to low and melt the tomato paste in and stir in the spices until fragrant.
• add the wine and bring to a simmer.
• when the wine has reduced to about 1/2 add the tomato sauce and cook on low for 30 min-all day if you want!
• works great with pasta, lasagna, pizza, anything!