Best Tomato And Onion Sauce Recipes

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

Steps:

• If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
• Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

TOMATO SAUCE WITH ONION AND BUTTER

Steps:

• Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
• Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta.

TOMATO AND VIDALIA ONION SALAD WITH STEAK SAUCE DRESSING

Steps:

• In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand.
• Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.

PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA

Steps:

• For pork:
• Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
• For sauce:
• Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
• Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
• Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

PIQUANT SPAGHETTI WITH PEPPERS, ONION AND TOMATO SAUCE

Steps:

• Heat oil in a large saucepan or in a flame-proof casserole that will hold all ingredients, including cooked spaghetti, and can go to the table. Add onions and cook over medium heat, stirring constantly, until soft but not brown.
• Add tomatoes. If using canned tomatoes, break up with a fork. Cook for 3 minutes. Add peppers and basil and cook over low heat, stirring frequently, for about 15 minutes, or until peppers are almost but not quite tender. Stir in olives and capers, cover and cook for 5 more minutes. Taste and season with salt and pepper if desired.
• Bring 4 quarts of water to a rolling boil and add 1 tablespoon salt. When water reboils, add pasta and stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. Cook until pasta is al dente.
• Drain pasta and turn into the casserole with the sauce. Toss to mix and serve immediately, passing the Parmesan separately if desired.

TOMATO AND RED ONION SAUCE

Steps:

• In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

POLENTA WITH CORN, TOMATO AND RED ONION SAUCE

Steps:

• Chop whole red onion.
• Heat medium large nonstick pan until it is very hot. Reduce heat to medium high; add oil, and saute onion until it begins to soften, a couple of minutes.
• Wash, trim and cut tomatoes in half, squeezing them with your hands to remove excess juice and seeds. Chop the tomatoes, add to the onion and continue to cook over medium heat for a few minutes.
• Meanwhile, scrape the corn off the cobs.
• Bring the chicken stock to a boil in a medium covered pot.
• Wash, dry and chop basil.
• Stir the corn and basil into the tomato mixture, and season with salt and pepper.
• Reduce the heat under the chicken stock to medium; slowly stir the polenta into the stock, and cook over low heat a couple of minutes, stirring occasionally, until mixture is thick but still runny.
• Grate the cheese.
• Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.

SIMPLE TOMATO-AND-ONION SAUCE (SOUTHERN AFRICAN)

Steps:

• In a pot, fry the onion in oil, fat or lard. Stir often, until onion turn pale brown.
• Add the tomatoes and rest of ingredients.
• It's best to cover the pot and simmer until nicely thickened, or leave open and stir often.
• Add any extras you like while it cooks, such as gravy or a little ground meat. To thicken and brown the simple sauce, sauce powder (like Bisto) is often stirred into a little lukewarm water, and added.
• You can also add a few dashes of Worcestershire sauce.
• Serve over pap/sadza/ugali (and there are many other names for it in the various languages!) Of course, if it is available, this would be served with a meat stew or grilled meat. If meats are not on the menu, this is the meal. Sometimes spinach or swiss chard is added to the plate as a side veggie.

TINY POTATO DUMPLINGS WITH TOMATO, ONION, AND GUANCIALE SAUCE (GNOCCHETTI ALL' AMATRICIANA)

Steps:

• Make sauce:
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
• Make gnocchetti:
• Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.
• Force warm potatoes through ricer into a large bowl. Add flour and salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.
• Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
• Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting gnocchetti fall from fork into a well-floured shallow baking pan. Make more gnocchetti in same manner.
• Just before cooking, gently shake gnocchetti in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook gnocchetti in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute. Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.

HERB AND ONION MEATBALLS IN TOMATO SAUCE

Steps:

• Meatballs: Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm) in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.
• Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30-35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.

PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA RECIPE | EPICURIOUS.COM

Steps:

• For pork:
• Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
• For sauce:
• Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
• Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
• Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

CHERRY TOMATO SAUCE AND ONION MEATBALLS

Steps:

• 1. heat two tablespoons of oil in a skillet. In a medium bowl combine all meatball ingredients. Roll meat into 30 balls.
• 2. Cook meatballs 10 minutes or until no longer pink.
• 3. In another skillet add the rest of oil and heat. Add tomatoes to hot oli.
• 4. Sprinkle tomatoes with the seasonings.
• 5. Cook on medium-low heat for 15 minutes.
• 6. Add the v8 juice and tomatoe paste; stir to combine.
• 7. Add the meatballs to sauce and simmer 15 minutes.
• 8. Serve sauce and meatballs over your favorie pasta.

MUSHROOM CRUSTED HALIBUT WITH CANDIED ONION, TOMATO AND SAUCE OF FRESH PEAS

Steps:

• Season the fish with salt and fresh ground pepper. Spread a layer of tomato fondue or stewed tomato on the fish. Then a layer of the mushroom duxelle and on top, the mixture of butter, parmesan cheese and bread crumbs. Bake at 375 degrees in oven for 12 to 15 minutes or until the fish is done and the crust is golden. TO SERVE: Place the Candied Onions in the center of the plate and place the fish on top. Spoon the Sauce of Fresh Peas around and garnish with fresh pea shoots.;
• Cook onion in butter slowly until tender and caramelized and all liquid has cooked down.;
• Sweat the garlic and shallot in the butter until tender. Add the fish stock and cream and simmer for three minutes. Add the peas and cook until tender. Puree with hand blender. Strain and keep warm.;

MEATBALLS WITH BULGUR IN ONION AND TOMATO SAUCE (VOLI ME PLYGURI)

Steps:

• In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.
• Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.
• In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low.
• Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2tablespoons parsley and serve.

MAUI ONION AND GOAT CHEESE TORTELLINI WITH CURRANT TOMATO AND PORCINI SAUCE

Steps:

• To prepare the pasta, sift the flour and salt onto a wooden surface. Shape into a round mound and create a well in the center. Crack the eggs inside and drizzle the olive oil around the flour. Using a fork, beat the eggs lightly, then gradually draw in the flour until the mixture is no longer runny. Using your hands, draw in enough flour to make a smooth dough. Knead until dough is smooth and elastic. Wrap dough tightly in plastic wrap and allow to rest for 2 to 3 hours.
• Cut dough into 3 pieces. Pass through a pasta machine until dough is 1/8-inch thick. Cut sheets into 4-inch circles using a cookie cutter. Keep covered with plastic wrap until ready to use.
• To make the filling, heat a pan on medium heat and saute the Maui onions with the extra-virgin olive oil until golden. Remove from the heat and carefully add the Cognac. Return the pan to the heat and flambe. Add the veal jus or stock and cook for an additional 20 minutes on low heat. Remove from heat and allow to cool completely.
• In a bowl, beat egg and incorporate the Parmesan cheese, goat cheese, caramelized onions and season with salt and pepper.
• Take out pasta circles and scoop 2 tablespoons of filling into the center. Brush edges of pasta with egg white. Cover the pasta circle with another pasta circle to cover filling and press carefully around the edges.
• Bring a pot of water and salt to a boil, drop the pasta in the water, and cook for 3 minutes.
• While pasta is cooking, use a large saute pan and saute the garlic and porcini in olive oil. Season with salt and pepper. Add the tomatoes and white wine and allow the liquid to evaporate. Add the broth and cook for a few minutes.
• Drain the pasta and add to the sauce.
• To serve pasta, divide among 4 separate plates and distribute the porcini and tomato sauce around pasta. Drizzle a few drops of basil oil around plate and top with pecorino shavings.
• To make the basil oil, combine extra-virgin olive oil and 1 bunch of fresh basil and allow to infuse for a few days.

TOMATO AND ONION SAUCE

Steps:

• Add a generous amount of olive oil in a frying pan and heat until boiling and bubbling
• Meanwhile chop the shallots roughly and add into the pan, mixing with a wooden spatula until slightly brown and crispy in some places
• Add the tin of chopped tomatoes and mix with the onion
• Mix in the garlic and the seasoning
• Bring to the boil and then simmer for 5 minutes, allowing the flavours to develop.

TOMATO SAUCE WITH ONION AND BUTTER-SAVEUR

Steps:

• Bring butter, sugar, tomatoes, and onion, to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring occasionally, until flavors meld and sauce is slightly reduced, about 45 minutes. Discard onion, and season sauce with salt and pepper before serving.

MARCELLA HAZAN'S TOMATO SAUCE WITH ONION AND BUTTER

Steps:

• Put either the fresh tomatoes or the canned in a saucepan, add the butter, onion and salt, and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
• Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
• Taste and correct for salt. Before tossing with the pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.
• For large tomatoes, blanch first. Plunge in boiling water for a minute or less. Drain them and as soon as they are cool enough to handle, skin them and cut them into course pieces.

ROASTED TOMATO AND ONION DIPPING SAUCE

Steps:

• Preheat the oven to 275 degrees F.
• Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

Steps:

• 1. If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise. 2. Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid. Note: When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.