Garden Tomato Pasta Sauce Recipe

Instructions. Fill an 8 quart stock pot to the top with Roma paste tomatoes (usually about 40 to 50 Roma's, depending on size) that have been …

Estimated Reading Time: 3 mins
1. Fill an 8 quart stock pot to the top with Roma paste tomatoes (usually about 40 to 50 Roma's, depending on size) that have been cleaned and chopped in 1/2 to 3/4 inch pieces (skins and all).
2. Turn the pot on a medium heat setting and cook down for an hour or two.
3. Once the tomatoes have cooked down (the pot will go from full to about 3/4 full during that time) - run it through a food mill to remove all of the skins and seeds. You are left with about a little over half of a pot of thick tomato stock.
4. Add the remaining ingredients to the pot. To speed up the cook down process - and to keep the sauce thick - we use our food processor to chop each of the garden fresh ingredients into a fine liquidy chop.

See Also: Garden tomato spaghetti sauce recipe Preview /  Show details

Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone …

Rating: 4.9/5(55)
Calories: 128 per serving
Category: Main Course, Dinner
1. Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
2. Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
3. Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
4. Heat oil in a large skillet. Add onions and saute until they become soft and transparent.

See Also: Pasta sauce fresh tomatoes recipe Preview /  Show details

Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process jars in a pressure canner at 10 pounds …

Rating: 5/5(1)
Total Time: 3 hrs 45 mins
Servings: 4
Calories: 98 per serving
1. Wash tomatoes. Remove cores; cut into quarters.
2. Place tomatoes in an 8- or 10-quart Dutch oven or kettle. Heat to boiling, stirring occasionally. Reduce heat to medium. Cook, uncovered, for 20 minutes. Press tomatoes through a food mill; return tomatoes to Dutch oven. Discard seeds and pulp.
3. In a medium saucepan combine water, onion, sweet pepper, and, if desired, mushrooms. Cook over medium heat, stirring often, until onion and pepper are soft. Add to tomato mixture. Stir in garlic, parsley, brown sugar, fennel seed (if desired), salt, basil, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 2 hours or until reduced by half, stirring frequently. (Measure the depth with a ruler at the start. At the finish, the depth should be half of the original measure.)
4. Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process jars in a pressure canner at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove the jars from canner; cool on racks. Makes 4 pints (16 one-half cup servings).

See Also: Homemade canned pasta sauce recipe Preview /  Show details

Quickly remove from the water and let them cool a few minutes until they are cool enough to handle, the skin will come right off. Dice the tomatoes fine. Heat the oil in a heavy pot over medium heat. When hot add the garlic and saute until golden brown. Add red pepper flakes and cook 1 minute. Stir in tomatoes.

Rating: 5/5(5)
Total Time: 1 hr
Category: Sauce
Calories: 61 per serving

See Also: Free Recipes Preview /  Show details

Cook pasta according to package directions, adding beans during the last 5-6 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, …

Rating: 5/5(6)
Category: Lunch
Cuisine: Europe, Italian
Total Time: 30 mins
1. Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper.
2. Stir in the tomatoes, garlic, chives and basil.
3. Drain pasta mixture and add to tomato mixture; toss to coat.
4. Serve warm or at room temperature. Sprinkle with cheese just before serving.

See Also: Pasta Recipes Preview /  Show details

This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this sauce later on in the winter. Just remove …

Rating: 5/5(1)
Total Time: 2 hrs 25 mins
Category: Healthy Tomato Sauce Recipes
Calories: 72 per serving
1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.

See Also: Free Recipes Preview /  Show details

Pour in the four quarts of tomatoes and stir to combine. Add in Italian seasoning and Sherry and allow to heat through. Reduce heat when …

1. Peel and deseed 4 quarts of tomatoes. Set aside.
2. Heat olive oil in a large sauce pot on medium heat until it starts to shimmer or is heated completely, then add in the green peppers, celery, and onion. Stir occasionally to coat with the oil and cook until soft. I usually cook until the onions are starting to go transparent. Then stir in garlic and heat an additional minute stirring to prevent garlic from burning on the bottom of the pot.
3. Pour in the four quarts of tomatoes and stir to combine. Add in Italian seasoning and Sherry and allow to heat through. Reduce heat when spaghetti sauce starts to bubble and splatter. Cook for approximately 2 to 3 hours until sauce is reduced stirring occasionally and keeping an eye on it to make sure it doesn't burn. Adjust heat accordingly.
4. If you would like a chunkier spaghetti sauce it's done when it reaches the consistency you are happy with. If you would like a less chunky spaghetti sauce use an immersion blender to blend the sauce to desired consistency.

See Also: Free Recipes Preview /  Show details

Spaghetti Sauce from Garden Tomatoes was born! This recipe is perfect for working moms who want to feed their family real food and use produce from their gardens. It is also a great Keto recipe, since there is nothing but good-for-you veggies and spices in the sauce! Spaghetti Sauce from Garden Tomatoes Recipe… First, this recipe does require

Servings: 4
Estimated Reading Time: 4 mins
Category: How To

See Also: Slow Cooker Recipes Preview /  Show details

Making Pasta Sauce Or Spaghetti Sauce Using Fresh Tomatoes. This is a quick homemade pasta sauce recipe using tomatoes without onions. …

Reviews: 8
Category: Side Dish
Cuisine: Italian
Total Time: 35 mins
1. Cut the tomatoes into small pieces and keep aside.
2. Heat olive oil in a pan and add the crushed garlic, saute for 1 to 2 minutes.
3. Add the tomatoes and water, keep the stove in high heat and wait for the water to start boiling.
4. As the water starts boiling, add salt and sugar, gently mix everything, reduce the heat to low.

See Also: Pasta Recipes Preview /  Show details

DIRECTIONS. Cook onions and garlic in oil. Add all remaining ingredients except for green peppers. Boil, stirring often till most of the liquid has evaporated (about 30 minutes).

Rating: 5/5(6)
Total Time: 55 mins
Category: Sauces
Calories: 250 per serving
1. Cook onions and garlic in oil.
2. Add all remaining ingredients except for green peppers.
3. Boil, stirring often till most of the liquid has evaporated (about 30 minutes).
4. Add peppers and continue cooking until sauce has reached thickness you desire.

See Also: Free Recipes Preview /  Show details

Cut the tomatoes into strips or a coarse dice. Prepare the onions, garlic, olive oil, salt pepper and basil. Heat the oil in a saucepan, then saute the onion until it is soft and …

Reviews: 44
Category: How To Tutorials
Servings: 2
Total Time: 45 mins
1. Bring a pot of water to a boil.
2. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 2 to 3 minutes or until you see the skins begin to slip off.
3. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
4. Use a small, sharp knife, and peel off the skins and cut in half.

See Also: Free Recipes Preview /  Show details

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with …

Rating: 5/5(176)
Steps: 2
Difficulty: Easy
Total Time: 4 hrs 20 mins
1. Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
2. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

See Also: Pasta Recipes Preview /  Show details

In a large saucepan or medium soup pot, heat oil over medium heat. Add onions and sauté until translucent, 2-3 min. Add minced garlic and sauté until fragrant, …

Estimated Reading Time: 5 mins

See Also: Pasta Recipes Preview /  Show details

Directions. Instructions Checklist. Step 1. Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion …

Rating: 5/5(110)
Total Time: 1 hr 25 mins
Category: Tomato Pasta Sauce
Calories: 120 per serving

See Also: Free Recipes Preview /  Show details

Add chopped tomatoes to pot and stir. Bring to a boil and add sugar. Add spices (salt, pepper, red pepper flakes, oregano, basil, onion powder, paprika, and garlic powder). …

Rating: 5/5(4)
Total Time: 2 hrs
Category: Sauces
Calories: 124 per serving
1. Blanch the tomatoes in boiling water for a minute or two. Remove them from boiling water and run under cold tap water. Remove peels. Chop tomatoes into small pieces. Set aside.
2. In a large pot, heat olive oil over medium-high heat. Add garlic until fragrant, about one minute. Add chopped onions and sautee for about three minutes. Add ground turkey and cook for about two to three minutes. Add chopped red and green peppers and mushrooms and cook until veggies are tender and turkey is browned.
3. Add chopped tomatoes to pot and stir. Bring to a boil and add sugar.
4. Add spices (salt, pepper, red pepper flakes, oregano, basil, onion powder, paprika, and garlic powder). Adjust amounts according to personal preference. Stir sauce and reduce heat to medium-low to low.

See Also: Free Recipes Preview /  Show details

Step 1: Spray a rimmed baking sheet with nonstick cooking spray and set aside. Then cut the tomatoes into quarters and add to a baking sheet. Step 2: Add a few cloves of …

Rating: 4.7/5(26)
Calories: 157 per serving
Category: Side Dish
1. Quarter tomatoes and toss with olive oil, garlic cloves, salt and pepper and seasoning in a large mixing bowl.
2. Spray a baking tray with nonstick cooking spray. Spread the tomato mixture evenly over the tray.
3. Roast in a 375 °F oven for 1 hour. Check towards the end to make sure they are roasting and not burning.
4. Take out of oven and mash with a potato masher or hand blender. Enjoy!

See Also: Pasta Recipes Preview /  Show details

Instructions. Add olive oil to a pan and add sliced tomatoes. Add butter and salt, mix well to combine and let this mixture cook in medium heat for about 2 minutes until the tomatoes are lightly cooked and the juices begin to release. Add the spices – garlic, onion powder, dried basil leaves, italian seasoning, paprika and black pepper powder

Cuisine: American, Italian
Total Time: 7 mins
Category: Side Dish
Calories: 194 per serving

See Also: Pasta Recipes Preview /  Show details

Please leave your comments here:

Most Popular Search