Rice cooked in spicy tomato gravy. For detail recipe please visit http://madhurasrecipe.com/index.php?p=1_226.
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Question by MISS SWEETS: Homemade Tomato Sauce Recipe?
Im looking for an authentic tomato sauce recipe. Maybe someone’s Grandma made an amazing sauce, and if so, I need it!
Best answer:
Answer by scrappykins
Basic Tomato Sauce
Makes 4 cups
Ingredients:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Salt to taste
Preparation:
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, about 8 to 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.
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#Tomatillos Grow #Tomatillo #Thin Paper #Mexican Recipes #Large Cherry Tomato http://t.co/7533sMcvrt Tomatillo – by gardentoolsbox (gardentoolbox)
Tomato Basil Sauce
Image by Peppysis
peppysis.blogspot.com/2011/08/canned-tomato-basil-sauce.html
All-Purpose Tomato Sauce
3 lrg Clove garlic, minced
9 tbl Olive oil
6 tbl Tomato paste
3 can (28 oz) tomatoes, juice reserved, seeded and crushed
Salt and ground black pepper
6 x Fresh basil leaves, shredded, up to 3 OR 1/2 tsp. dried basil
In a large saucepan, warm garlic in oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper- before serving, stir in basil and remaining 1 tablespoon oil.
This chunky, rustic, and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.
Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes
Fresh Tomato Sauce recipe
If you grow your own tomatoes, this is the way to go. It’s wonderful frozen and you can add ground beef, sausage or leave it vegetarian.
1 large onion, chopped
1/4 cup olive oil
4 cloves garlic, chopped
1 tablespoon parsley
1/2 green pepper, chopped
28 ounces FRESH tomatoes (cored and
seeded; no need to peel)
1 small can tomato paste
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoon tarragon
1 teaspoon sugar
Salt and pepper to taste
1 teaspoon red wine vinegar
Sauté all vegetables in oil; add tomatoes, paste, sugar, salt, pepper and vinegar; simmer 1 hour. add all herbs and cook 1 hour more or until thick.
Or if you looking for spaghetti sauce…
Spaghetti Sauce recipe recipe
1/2 pound ground beef
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 tablespoons chopped onion
1 teaspoon oregano
1 teaspoon basil
Brown ground beef in skillet, stirring until crumbly. Add mixture of tomato sauce and paste. Stir in onion, oregano and basil. Simmer for 15 minutes.
Serve over cooked spaghetti.
Serves 2.
can easily be doubled etc.
NOTE: This may be cooked in a crockpot on LOW for 6 hours.
i love tomato soup lol …
Ingredients
1/4 cup extra-virgin olive oil
1 large onion, peeled, coarsely chopped (2 cups)
1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
3 garlic cloves, peeled, finely chopped
5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
2 tablespoons tomato paste
Coarse sea salt to taste
Freshly ground black pepper to taste
Instructions
In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.
Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.
Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.
The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.
Yield: 8 servings