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Post your homemade tomato sauce recipes
- Thread starter gigapet
- Start date
lots of tomatoes, garlic, fresh basil, crushed red peppers, oregano, fresh serranos, onion, lots of olive oil
boil the tomatoes in some water for a bit. remove the skins. slice off the tops and squeeze to get out most of the seeds. crush them.
cook the onions over low heat in the oil. add the garlic, a lot of shredded basil, oregano, and the red peppers. cook very shortly.
add tomatoes to the stuff you have cooking. add a little red wine if you like. salt and pepper to taste. let it cook down over low heat for a while.
just before serving, slice the serranos very thinly, and shred some more basil. stir it in. then serve.
if you want to be neat make some meatballs from italian sausage with a little bread crumb and egg. then cook them in the sauce.
of course, MichaelD has the best red gravy recipe around these parts.
boil the tomatoes in some water for a bit. remove the skins. slice off the tops and squeeze to get out most of the seeds. crush them.
cook the onions over low heat in the oil. add the garlic, a lot of shredded basil, oregano, and the red peppers. cook very shortly.
add tomatoes to the stuff you have cooking. add a little red wine if you like. salt and pepper to taste. let it cook down over low heat for a while.
just before serving, slice the serranos very thinly, and shred some more basil. stir it in. then serve.
if you want to be neat make some meatballs from italian sausage with a little bread crumb and egg. then cook them in the sauce.
of course, MichaelD has the best red gravy recipe around these parts.
5 lbs tomatoes, 1 large Sweet onion, 1 can of Tomato paste (thickening purposes), 1 Green, 1 Red, 1 yellow bell pepper. 1 lb of 90% ground beef, 1lb of 85% ground beef. 1 lb white mushrooms, 16 drops of The Legend habenero puree, Lots of tender loving care.
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Pics: (no 56K people)
http://pics.bbzzdd.com/users/jonomega/Peppers_onions_sm.jpg
http://pics.bbzzdd.com/users/jonomega/Pot.JPG
serialkiller
Golden Member
1 tomato, pinch of salt, and love juice.
Very Easy and Yummy: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_10743,00.html
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
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.
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
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.
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