Best Pantry Friendly Tomato Sauce Recipes

Pantry Friendly Tomato Sauce image

Provided by Alton Brown

Time 1h25m

Yield 1.5 quarts

Number Of Ingredients 14

2 (28-ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained
1/2 cup white wine
Kosher salt and black pepper, to taste

Steps:

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.
Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.

Pantry Friendly Tomato Sauce image

Provided by SuperSpike

Categories Sauces

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

2 (28 ounce) cans whole tomatoes
1/4 cup red wine vinegar
1/4 cup sugar
3/4 cup white wine
1/2 teaspoon red pepper flakes
1 1/2 teaspoons italian seasoning
1/2 teaspoon dried basil
1/4 cup onion, diced small
2 medium carrots, diced
1 stalk celery, diced
2 tablespoons olive oil
3 garlic cloves, minced
salt & pepper

Steps:

Heat olive oil in a large pot over medium heat, add carrots, onion, celery, garlic, salt & pepper and saute until until tender.
Strain tomatoes over a wide saucepan to reserve liquid.
Add vinegar, wine, sugar, and herbs to reserved liquid from the tomatoes and reduce until a loose syrupy consistency.
Seed the tomatoes and add to sauteed veggies, continue cooking until all the liquid in the pot has evaporated, and the vegetables are tender and just starting to fall apart. Remove from heat.
Combine tomato "syrup" and the sauteed vegetables, and let sit for a few minutes to let the flavors mingle.
Using a stick blender, countertop blender, or food processor, blend to your desired consistency.
Note: the sauce left as-is is great as a Ragout style, medium blend is great substitue for ordinary marinara sauce, and a fine blend can be used as pizza sauce.