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Tomato Sauce Recipe

  • Ingredients: 35
  • Serves: 2

Tomato sauce with olive oil, small onion, diced, cloves garlic, minced, small red bell pepper, diced, dry white wine, sprigs fresh marjoram, sprigs fresh thyme, whole leaves fresh basil, can crushed tomatoes, tomato paste.

Ingredients

For soup:

  • 1 large leek , washed and thinly sliced
  • 1 celery rib, cut into 1/2-inch pcs.
  • 1 large carrot, cut into 1/2-inch pcs.
  • 1 garlic clove, finely chopped
  • 1 large thyme sprig
  • 2 tbsps. extra-virgin olive oil
  • 1/2 pound boiling potatoes, peeled and cut into 1/2-inch pcs.
  • 1/2 pound Swiss chard, stems cut into 1/2-inch pcs. and leaves coarsely chopped
  • 8 cups water
  • 2 cups thawed frozen edamame
  • 1/2 pound zucchini, cut into 1/2-inch pcs.
  • 1/4 pound green beans, trimmed and cut into 1-inch pcs.
  • 3/4 cup medium pasta shells

For pistou:

  • Accompaniment: grilled baguette slices brushed with olive oil

For the pickled ramps:

  • 1 cup white balsamic vinegar
  • 1 cup sugar
  • 1 tbsp. kosher salt
  • 1/2 lb. ramps, cleaned, green leaves removed and reserved for another use

For the chorizo potatoes:

  • 1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 tbsps. olive oil
  • 1 lb. fresh Mexican chorizo, removed from casing

For the tacos:

Directions

  1. Step 1 In medium saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, and pepper and sauté until just tender, 6 to 7 minutes.

    For this step you will need

  2. Step 2 Add wine, marjoram, thyme, and basil and simmer, uncovered, until reduced by half, about 10 minutes.
  3. Step 3 Add tomatoes, tomato paste, and 3/4 cup water to pot and simmer, stirring occasionally, until slightly thickened, about 30 minutes.

    For this step you will need

Nutrition information

Calories 29 Carbohydrates 3 g (1%)
Fat 1 g (1%) Protein 1 g (1%)
Saturated Fat 0 g (1%) Sodium 44 mg (2%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 1 g Cholesterol 0
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Tomato Sauce Recipe

  • Ingredients: 28
  • Serves: 6

Tomato sauce with tbsp olive oil, yellow onions, finely diced, cloves garlic, minced, 1/2 lb plum tomatoes, peeled, seeded, and chopped, tbsp chopped fresh basil, salt and freshly ground pepper.

Ingredients

For tomato sauce:

For beef braciole:

  • 4 garlic cloves, minced
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 cup grated Pecorino Romano
  • 3 oz. thinly sliced pancetta, finely chopped
  • 1 1/2 lb. beef top round, cut across the grain into 1/4-inch slices

For meatballs and other meats:

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until translucent, about 6 minutes.

    For this step you will need

  2. Step 2 Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes, bring the sauce to a boil, reduce the heat, and simmer for 20-25 minutes.

    For this step you will need

Variation: Canned Tomato Sauce

  1. Step 3 Replace the fresh tomatoes with whole canned tomatoes that have been seeded and coarsely chopped. (Reserve the juices to add to the pot as well.) Be sure to taste the tomatoes before starting the sauce.

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  2. Step 4 If the tomatoes need extra body or flavor, sauté 1/4-1/3 cup tomato paste with the onions after the onions are translucent.

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Nutrition information

Calories 169 Carbohydrates 27 g (9%)
Fat 7 g (11%) Protein 2 g (4%)
Saturated Fat 1 g (5%) Sodium 83 mg (3%)
Polyunsaturated Fat 1 g Fiber 3 g (14%)
Monounsaturated Fat 5 g Cholesterol 0
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Tomato Sauce Recipe

  • Ingredients: 22
  • Serves: 3

Tomato sauce with ripe plum tomatoes, cored, peeled, and seeded, or one 35-ounce can peeled italian plum tomatoes, seeded and lightly crushed, with their liquid, extra virgin olive oil, small onion, finely chopped, finely chopped carrots, finely chopped celery, fresh bay leaves or 2 dried bay leaves, salt, peperoncino.

Ingredients

For the Walnut Gorgonzola Dressing:

For the coulis

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.

    For this step you will need

  2. Step 2 In a medium-size nonreactive saucepan, heat the olive oil over medium heat. Add the onion and simmer until wilted.

    For this step you will need

  3. Step 3 Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and bay leaves, season lightly with salt and peperoncino, and heat to a simmer.

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  4. Step 4 Simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 mintues. Remove the bay leaves.

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Nutrition information

Calories 135 Carbohydrates 12 g (4%)
Fat 10 g (15%) Protein 2 g (5%)
Saturated Fat 1 g (7%) Sodium 151 mg (6%)
Polyunsaturated Fat 1 g Fiber 4 g (15%)
Monounsaturated Fat 7 g Cholesterol 0
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Tomato Sauce Recipe

  • Ingredients: 23
  • Serves: 3

Tomato sauce with olive oil, cloves garlic, one 96-ounce can or four 28-ounce cans italian tomatoes, of red pepper flakes, fine sea salt.

Ingredients

Onions:

Gremolata:

  • Ingredient info: Pomegranate molasses is available at some supermarkets, Middle Eastern markets, and adrianascaravan.com.

Batter:

Condiments:

  • 1/4 tsp. kosher salt
  • Generous pinch of kona-zanshõ
  • Generous pinch of tõgarashi
  • Generous pinch of freshly ground black pepper
  • Lemon or lime wedges

Directions

  1. Step 1 1. Combine the olive oil and garlic in a large deep saucepan and cook over medium-low heat for about 10 minutes, stirring or swirling occasionally, until the garlic is deeply colored—striations of deep brown running through golden cloves—and fragrant.

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  2. Step 2 If the garlic starts to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce the heat.

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  3. Step 3 2. While the garlic is getting golden, deal with the tomatoes: Pour them into a bowl and crush them with your hands.

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  4. Step 4 We like to pull out the firmer stem end from each of the tomatoes as we crush them and discard those along with the basil leaves that are packed into a can.

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  5. Step 5 3. When the garlic is just about done, add the red pepper flakes to the oil and cook them for 30 seconds or a minute, to infuse their flavor and spice into the oil.

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  6. Step 6 Dump in the tomatoes, add the salt, and stir well. Turn the heat up to medium, get the sauce simmering at a gentle pace, not aggressively, and simmer for 4 hours.

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  7. Step 7 4. Check the sauce for salt at the end. The sauce can be cooked with meat at this point, or stored, covered, in the fridge for at least 4 days or frozen for up to a few months.

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Nutrition information

Calories 405 Carbohydrates 20 g (7%)
Fat 37 g (56%) Protein 4 g (8%)
Saturated Fat 5 g (25%) Sodium 1,426 mg (59%)
Polyunsaturated Fat 4 g Fiber 5 g (19%)
Monounsaturated Fat 26 g Cholesterol 0
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Tomato Sauce Recipe

  • Ingredients: 28
  • Serves: 5
  • Prep: 15 min
  • Bake: 1 1/2 hr

Tomato sauce with medium onions, finely chopped, garlic cloves, finely chopped, extra-virgin olive oil, cans whole tomatoes in juice, salt, or to taste, sugar , or to taste. To make this tomato sauce for 5 persons you will need 15 min for preaparation and 1 1/2 hr for baking.

Ingredients

For tomato sauce:

For beef braciole:

  • 4 garlic cloves, minced
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 cup grated Pecorino Romano
  • 3 oz. thinly sliced pancetta, finely chopped
  • 1 1/2 lb. beef top round, cut across the grain into 1/4-inch slices

For meatballs and other meats:

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.

    For this step you will need

  2. Step 2 Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.

    For this step you will need

Nutrition information

Calories 28 Carbohydrates 2 g (1%)
Fat 2 g (3%) Protein 0 g (1%)
Saturated Fat 0 g (1%) Sodium 119 mg (5%)
Polyunsaturated Fat 0 g Fiber 1 g (2%)
Monounsaturated Fat 1 g Cholesterol 0
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Tomato Sauce Recipe

  • Ingredients: 21
  • Serves: 3

Tomato sauce with olive oil, medium onion, chopped, cloves garlic, minced, dried oregano, red pepper flakes, can whole tomatoes, such as san marzano, with half of the juice strained out, and crushed with your fingers, tomato paste, salt and freshly ground black pepper.

Ingredients

  • 2 tbsps. olive oil
  • 1 medium onion, chopped
  • 4 garlic minced
  • 1 tsp. dried oregano
  • 1 Fresno chile, minced, or 1/2 tsp. red pepper flakes
  • 1 can whole tomatoes, such as San Marzano, with half of the juice strained out, and crushed with your fingers
  • 2 tbsps. tomato paste
  • Salt and freshly ground black pepper

Charmoula:

  • 1 small onion, peeled and grated
  • 2 cloves garlic, peeled and minced
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. ground cumin
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper

Zucchini:

Directions

  1. Step 1 Add the olive oil to a large saucepan over high heat; decrease the heat to medium. Add the onion and cook for 1 minute, stirring often, until the onion begins to soften.

    For this step you will need

  2. Step 2 Add the garlic, oregano, and chile, and stir to mix. Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper.

    For this step you will need

  3. Step 3 Decrease the heat to medium-low and cook for about 8 to 10 minutes. Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is.

    For this step you will need

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Tomato Sauce Recipe

  • Ingredients: 29
  • Serves: 2
  • Prep: 15 min
  • Bake: 30 min

Tomato sauce with 1/2 lb tomatoes, coarsely chopped, or 1 can whole tomatoes in juice, including juice, water, chopped garlic, chopped white onion, large fresh green serrano chile, coarsely chopped, sugar, salt, or to taste. To make this tomato sauce for 2 persons you will need 15 min for preaparation and 30 min for baking.

Ingredients

  • 1 tomatoes
  • 1/3 cup water
  • 2 tsps. chopped garlic
  • 3 tbsps. chopped white onion
  • 1 large fresh green serrano chile, coarsely chopped
  • 1 1/2 tsps. sugar
  • 1 tsp. salt, or to taste

For tomato sauce:

For beef braciole:

  • 4 garlic cloves, minced
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 cup grated Pecorino Romano
  • 3 oz. thinly sliced pancetta, finely chopped
  • 1 1/2 lb. beef top round, cut across the grain into 1/4-inch slices

For meatballs and other meats:

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Blend all ingredients in a blender until very smooth, 1 to 2 minutes. Pour through a medium-mesh sieve into a 1 1/2- to 2-quart heavy saucepan, pressing hard on and then discarding solids.
  2. Step 2 Gently simmer sauce, uncovered, stirring occasionally and skimming froth, until sauce is slightly thickened and reduced to about 2 cups, 10 to 15 minutes.

Nutrition information

Calories 10 Carbohydrates 2 g (1%)
Fat 0 g (0%) Protein 0 g (1%)
Saturated Fat 0 g (0%) Sodium 207 mg (9%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 0 g Cholesterol 0
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