Tomato Sauce Recipes?

[healthymom01]

I have a bunch of over-ripe tomatoes that I would like to use to make some good homemade tomato sauce. Does anyone have any good recipes they would be willing to share? I hate the idea of throwing them out..... Thank you!!

[Justmee]

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[EnviroBecca]

Well, it's been a while since I've made sauce from whole tomatoes (usually I use canned puree) but I can tell you how to season it! As for how to prepare the tomatoes first, you loosen the skins by dunking them in boiling water IIRC, and then you can rub them off easily with your fingers. Then cut the tomatoes open and remove the big blobs of seeds--a FEW seeds won't mess up your sauce. Chop the tomatoes or puree them in blender or food processor, depending on whether you want a chunky or smooth sauce. You can strain them to remove excess water, or you can boil it off by simmering the sauce for a long time; the first way gives a more fresh flavor and the second a more rich flavor.

Now, the seasoning: Dice onion. Start cooking it in the bottom of the pot at medium heat with plenty of olive oil, stirring occasionally. Meanwhile, cut up your other veggies--the sauce I made on Saturday used kale, red pepper, and a portobello mushroom. When onions start to brown, push them to one side of the pot and add the other veggies and several cloves of crushed or sliced garlic; then spoon the onions over top of them. Let simmer a minute or two before stirring. Add basil, oregano, and salt and pepper if you like. Simmer another maybe 5 minutes. Stir in tomatoes. Add just a pinch of sugar. (It's amazing how it reduces the "bite" of the citric acid without making the sauce taste sweet!)

Heat sauce until it's bubbling significantly, then reduce heat to a point that keeps it bubbling moderately--the idea is to cook it but not let it bubble so much that you can't stir without having molten tomato splorted on you! If you're boiling off the water, put a spatter shield over it instead of a lid so the steam can get out. Cook for at least 15 minutes--I typically start boiling the water for the pasta only after I get the sauce to this point, and don't turn off the heat under the sauce until the pasta is ready to eat--stirring occasionally and making sure it doesn't stick to the bottom.

[es1967]

I saw this on recipe TV and thought it was awesome. Add olive oil into large frying pan along w some garlic. He said to use the garlic in cloves but I still chop mine. Sautee garlic,add in chopped fresh tomatoes and sautee for about 7 min. Add a laddle full of pasta water to make it a little more saucy. More or less if needed. Then add some fresh basil leaves-ripped up into pieces. Sautee a few more minutes. Season w salt and pepper. Then add a touch of extra virgin olive oil on top. To me this tastes best with fresh linguine pasta-not the dried. Add the pasta to the tomatoes and toss w tongs. Top w fresh grated parm. It takes about 12 minutes to prepare-so easy.

[healthymom01]

Thank you for the suggestions. I am sorry I didn't respond sooner, I have been dealing with a house full of sick people.

I am definitely going to try both of these recipes!!

[mamadelbosque]

This is how I make my basic marinara sauce. Over the summer when I have fresh ripe tomatoes I use them, otherwise I use canned... sorry I don't measure anything!!

dice an onion and mince a couple cloves of garlic, saute in olive oil till soft, then dump in ~4 cups of chopped tomatoes, and ~1 cup of tomato paste, ~1 TBSP parsley, & 1 tsp each: basil, garlic powder, oregano/majoram, a dash of thyme, a little sweetener (1 TBSP of honey or sugar), and a little vinegar (I like red-wine but whatever). Let it cook for 30 minutes or so till its nice'n thick.

I do this basic recipe for lots of stuff, sometimes add in a bunch of veggies or meat for a meat sauce, just depending what I'm making and in the mood for