Best Basic Tomato Sauce Recipes

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

BASIC SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

BASIC ITALIAN TOMATO SAUCE

Steps:

• Heat a medium saucepan over medium heat. Swirl around the olive oil to coat the pan, and when the oil is hot, add the garlic and red pepper flakes. Stir constantly for 30 seconds, just long enough to release the garlic's fragrance and transform it slightly from its raw state. Don't cook it to golden.
• Raise the heat to high and stir in the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. In the last 5 minutes of cooking, add the basil sprig, if using. Remove the basil before serving and swirl in the butter, if using.

MARIO BATALI'S BASIC TOMATO SAUCE

Steps:

• saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
• add the thyme and carrot and cook 5 minutes more.
• add the tomatoes.
• bring to a boil, lower the heat and simmer for 30 minutes.
• season with salt to taste.
• serve immediately.
• the sauce may br refrigerated for up to one week or frozen for up to 6 months.

BASIC TOMATO SAUCE

Steps:

• Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)
• Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn't catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).

CHUNKY TOMATO SAUCE FOR BASIC PIZZA

Steps:

• In medium saucepan, heat oil over medium. Cook onion and garlic until translucent, stirring, 3 minutes.
• Add whole, peeled tomatoes (lightly crushed with hands), crushed tomatoes, oregano, and a pinch of sugar (optional).
• Simmer, stirring until thickened, 10 to 20 minutes. Season with salt and pepper. Freeze any leftover sauce for up to 3 months.

BASIC TOMATO (POMODORO) SAUCE

Steps:

• In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
• Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
• Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
• Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
• Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

BASIC TOMATO SAUCE

Steps:

• In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook for 5 minutes more, or until the carrot is quite soft. With your hands, crush the tomatoes and add them with their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is as thick as hot cereal. Season with salt and serve. This sauce holds for 1 week in the refrigerator or for up to 6 months in the freezer.

BASIC FRESH TOMATO SAUCE

Steps:

• In a large Dutch oven, cook onions and garlic in olive oil over medium heat until golden brown (about 15 minutes), stirring occasionally.
• Meanwhile, immerse tomatoes, a few at a time, in a large pan of boiling water for 1 minute; then lift out and plunge in plunge into cold water. Pull off and discard skin.
• Cut tomatoes into eighths and add cooked onions, along with green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika, and the 2 cups of dry red wine.
• Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.
• You can use the sauce while hot, let it cool and refrigerate for 3 days, or freeze up to 4 months.

BASIC TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onion and carrots; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., Add tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until carrots are tender, 45-50 minutes, stirring occasionally. Serve with pasta.

BASIC TOMATO SAUCE

Steps:

• In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
• Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.

BASIC TOMATO-BASIL SAUCE

Steps:

• Wash tomatoes.
• Dip each tomato in boiling water 30 to 60 seconds or until skins split.
• Plunge immediately into ice water; core, peel, and quarter tomatoes.
• Place 4 cups of tomatoes in a large stockpot; crush tomatoes.
• Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.
• Reduce heat, and simmer, uncovered, 2 hours.
• Remove from heat; stir in basil.
• Add 1 tbls.
• lemon juice and 1/2 tsp.
• salt to each pint jar.
• Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.
• Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling-water bath 35 minutes.
• Yield: 6 pints.

GREAT BASIC TOMATO SAUCE

Steps:

• If I want to use this as a the basis for a meat sauce or chilli sauce I don't usually bother to peel the tomatoes, when I want a silky smooth sauce that runs beautifully I do peel them.
• You choose Peel tomatoes by covering with boiling water in a bowl for 5 minutes if you want the"smooth" recipe.
• Chop tomotoes into evenly sized pieces.
• Heat olive oil and sauté garlic and onion until soft.
• Add tomatoes, tomato pureé, Basil, salt and pepper.
• Simmer gently got 30-40 until it reduces a little.
• Serve as is, or put in a blender until smooth.
• For Chilli sauce, add 1/4-1/2 teaspoon chilli powder (to your preference) or fresh chillies.
• Adding browned minced meat makes a nice easy sauce for over pasta.

BASIC TOMATO SAUCE FOR PASTA

Steps:

• Add enough olive oil to cover the bottom of a large pan, add the onions and garlic, cover and sweat on a low flame for a few minutes.
• Add the tinned tomatoes, sugar, salt and pepper to taste and Italian herbs.
• Cook, uncovered, on a high flame for about 20 mins or until liquid has reduced by half.
• Check seasonings.
• Blend in a food processor until smooth.

BASIC TOMATO SAUCE FROM SIMPLY RECIPES

Steps:

• 1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through. 2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.

UNFUSSY BASIC TOMATO SAUCE (USING FRESH TOMATOES)

Steps:

• In a large pot, heat up the olive oil. Once warm, add the onions and cook slowly, on medium heat. Add about 1/2 tsp of sea salt. You want them to caramelize so low & slow is crucial or they may burn, this will take some time so start the onions off first and then work on your tomatoes.
• Once the onions are nicely cooked, add the garlic and dried herbs and cook for 5 minutes.
• Deglaze the pan with the wine and cook for 2 minutes more.
• Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.
• *Just how many tomatoes to use can be tricky. You want about 12 cups chopped and generally 1 large tomato will give you 1 cup, a medium tomato around 3/4 of a cup. You could also sub 2 of the large tins of tomatoes (28oz). If you do used tinned, you might want to add some sugar to cut the acidity.
• To skin a tomato, bring a large pot of water to boil. Once boiling, add the tomatoes in about 6 or 7 at a time. Leave them for about 20 seconds. Have a bowl of cold water with ice ready. Take them from the boiling bath to the cold bath to stop the cooking process. Repeat this for all the tomatoes. The skins have likely split by now and you can easily peel them off (or make a tiny split to start peeling).
• I seed tomatoes just using my hands to squeeze the seeds out, catch the juices with a strainer and then chop up what's left, discard the seeds.
• **If you opt to use fresh herbs, add them in towards the end.

BASIC TOMATO SAUCE

Steps:

• In a 3-quart saucepan, heat theolive oil oover medium heat.
• Add the onion and garlic and cook until soft and light golden brown, about 8-10 minutes.
• Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft.
• Add the tomatoes and juice and bring to a boil, stirring often.
• Lower the heat and simmer for 30 minutes, until as thick as hot cereal.
• Season with salt and serve.
• This sauce holds one week in the refrigerator or up to 6 months in the freezer.

TOMATO PUREE (BASIC TOMATO SAUCE)

Steps:

• Core tomatoes. Cut a slit in the skin of each. Place in a 2 1/2-quart souffle dish and cover tightly with microwave plastic wrap. Cook in a 650-to 700-watt oven at 100 percent power for 12 minutes. Prick plastic with the tip of a sharp knife to release steam. Remove from oven and uncover carefully.
• Pass tomatoes through the medium disc of a food mill. Return tomato puree to dish and cook, uncovered, at 100 percent power for 20 minutes, stirring once or twice, until puree is reduced by half.
• Remove from oven and use, or let cool to room temperature and refrigerate or freeze in 1-cup or 1/2-cup quantities in microwavable storage containers.