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Quick Tomato Sauce |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Quick Tomato Sauce recipe on the web!!Makes about 3 1/2 cups This is an all-purpose, fresh-tasting sauce (yes, even though made with canned tomatoes) for saucing pasta, spaghetti squash, or gnocchi; for serving with chicken; or for cooking fish fillets. If you can or have a large freezer, make big batches to keep on hand. Do not be afraid to cook a chile in your sauce. Left whole, it adds very little to no spiciness. _ (28-ounce) can whole tomatoes, preferably Muir Glen or S&W _ tablespoons extra-virgin olive oil ___ cup finely chopped onions _ tablespoon minced garlic _ bay leaf Salt and freshly ground pepper to taste ___ cup drained oil-packed sun-dried tomatoes, chopped _ tablespoon finely chopped fresh oregano 1. Pour off the tomato juice from the can into a bowl. Press the lid against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside. 2. Heat the olive oil in a large, heavy saucepan over medium-high heat until hot. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the bay leaf, the jalapeño, if using, and salt and pepper and return to a boil. Add the sun-dried tomatoes and stir. Reduce heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf. VARIATION FOR SUMMER TOMATO SAUCE: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel and seed the tomatoes. Chop the tomatoes. Proceed as directed, omitting the sun-dried tomatoes and using jalapeño, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately. From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Vegetable Stock Green Sauce Red Pepper-Tomato Sauce Tomato Sauce Gremolata Quick Tomato Sauce |
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