Quick Tomato Sauce
Jun. 4th, 2019 11:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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recipecommunityThis was posted by my friend and author Peg Cochran at https://www.mysteryloverskitchen.com/2019/06/quick-tomato-sauce-recipe-pegcochran.html
Quick Tomato Sauce #Recipepegcochran
This is a great quick and light tomato sauce. I used it on homemade pizza but it would be just as good over pasta or over chicken or fish. Fresh tomatoes are so dicey (pun intended) this time of year so I adapted the recipe to use canned tomatoes. The quality was still excellent. I recommend San Marzano tomatoes if you can get them. I used the Cento brand.
Since I’m doing Weight Watchers, I cut the oil back in this recipe to 1 TBSP and it didn’t suffer a bit. However if you aren’t dieting, go ahead and use the full 3 TBSP.
3 Tbsp olive oil
1⁄2 cup chopped onion
2 Tbsp minced garlic
2 pounds ripe, cored and diced fresh tomatoes or 1 28-ounce can whole tomatoes (preferably San Marzano)
1 Tbsp tomato paste
2 tsp kosher salt
1⁄2 cup fresh, chopped basil
Pinch sugar
Combine oil, onion and garlic and saute over medium heat until onion is translucent, about 1 minute.
FRESH TOMATOES
Add tomatoes and their juices, tomato paste, salt and sugar and sauté until tomatoes begin to soften, about 1 minute.
Cover pan, reduce heat to medium-low and cook until sauce consistency, about 5 minutes. Remove from heat and stir in basil. (I'd think 45 minutes, too).
CANNED TOMATOES
Add tomatoes and juice, tomato paste and salt and pinch of sugar and simmer slowly, breaking up tomatoes with a spoon. Continue to cook until tomatoes break down and become sauce consistency—approximately 30 to 45 minutes. Remove from heat and add basil.
Quick Tomato Sauce #Recipe
pegcochranThis is a great quick and light tomato sauce. I used it on homemade pizza but it would be just as good over pasta or over chicken or fish. Fresh tomatoes are so dicey (pun intended) this time of year so I adapted the recipe to use canned tomatoes. The quality was still excellent. I recommend San Marzano tomatoes if you can get them. I used the Cento brand.
Since I’m doing Weight Watchers, I cut the oil back in this recipe to 1 TBSP and it didn’t suffer a bit. However if you aren’t dieting, go ahead and use the full 3 TBSP.
3 Tbsp olive oil
1⁄2 cup chopped onion
2 Tbsp minced garlic
2 pounds ripe, cored and diced fresh tomatoes or 1 28-ounce can whole tomatoes (preferably San Marzano)
1 Tbsp tomato paste
2 tsp kosher salt
1⁄2 cup fresh, chopped basil
Pinch sugar
Combine oil, onion and garlic and saute over medium heat until onion is translucent, about 1 minute.
FRESH TOMATOES
Add tomatoes and their juices, tomato paste, salt and sugar and sauté until tomatoes begin to soften, about 1 minute.
Cover pan, reduce heat to medium-low and cook until sauce consistency, about 5 minutes. Remove from heat and stir in basil. (I'd think 45 minutes, too).
CANNED TOMATOES
Add tomatoes and juice, tomato paste and salt and pinch of sugar and simmer slowly, breaking up tomatoes with a spoon. Continue to cook until tomatoes break down and become sauce consistency—approximately 30 to 45 minutes. Remove from heat and add basil.
