Best 5 Homemade Tomato Sauce Ii Recipes

HOMEMADE TOMATO SAUCE II

Steps:

• In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

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.

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

HOMEMADE TOMATO SAUCE

Steps:

• Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
• Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.

HOMEMADE TOMATO SAUCE

Steps:

• In a large saucepan, add butter, brown sugar, and onions, cook on medium high heat until onions are soft and caramelized.
• Add tomatoes in a single layer, along with garlic.
• Pour in enough stock to cover tomatoes 2/3 of the way up.
• Stir in tomato paste until desolved.
• Occasionally roll over tomatoes for even cooking, until the skins of the tomato start to fall off.
• With a wooden spoon crush tomatoes, and continue to stir until tomatoes break down into bite sized piece and the stock has reduced by about half.
• Now, break out the siv and put it on top of a large bowl.
• Now, ladle in some of the sauce and push through the siv with a wooden spoon, occasionally scraping the bottom of the siv. You'll notice that the onion, tomato, and even the big chunks of garlic get pushed through, leaving behind the tomato skins.
• Do this in batches till you've sivved all of the sauce.
• If the sauce is still too thin, return to the sauce pan and reduce until desired thickness.
• Turn off heat and stir in extra virgin olive oil, Italian seasoning, and salt and pepper to taste.