Firehouse Tomato Sauce Recipes

FIREHOUSE BBQ SAUCE

Steps:

• Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

HOMEMADE TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Prepare a large bowl of ice water.
• Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
• Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
• Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
• Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

EASY UNCOOKED TOMATO SAUCE FOR PASTA

Steps:

• Lightly drain the tomatoes (if they are in a tomato puree or a tomato sauce than by all means keep the sauce but if in water get rid of most of it).
• Place tomatoes in a bowl, large jar, or sealable container.
• If the tomatoes are whole you should crush them up with a fork (I use a potato masher) or dice them; you can also use diced tomatoes.
• Add the remaining ingredients except pasta.
• I use either fresh Basil or dried Oregano, alot of it.
• By crushing the garlic rather than chopping you will get more garlic flavor so don't be tempted to use too much more than what I have listed unless it is from a jar or diced.
• Cover container and place in the fridge for at least 3-6 hours; the longer it sits the better it is.
• Remove the garlic clove from the sauce and take out of the fridge just b4 cooking the pasta You want it to be someplace between cold and room temperature If it is too warm you will not have as big a flavor burts when the hot pasta meets the sauce If too cold it will cool the pasta too much.
• Cook pasta until al dente, drain and toss with the cold sauce.
• Eat and enjoy, serve with hot crusty bread and a tossed green salad.

FIREHOUSE TOMATO SAUCE

Steps:

• Preheat oven to 400°F.
• Heat oil in a skillet under low heat add onions and shallot. Saute until lightly translucent and soft.
• Slice Plum tomatoes lengthwise, sprinkle with salt and olive oil. Bake for 10mins on each side or until browned.
• Add garlic, stir often and be very careful to watch for burning, about 2 minutes If you see spots of garlic getting brown add small splashes of water over them. Once the garlic is done add the tomato paste, herbs, pepper flakes, salt, pepper, and mix until the paste and onions are blended, another 2-3 minutes.
• Add tomatoes, roasted plum tomatoes, cola, water and butter. Bring to a light simmer for 3 hours Do net let it boil. After 2 hrs taste and adjust seasoning if necessary, before that the flavors have not concentrated. For texture I mashed it with a potato masher, if you prefer it chunky disregard.
• Serve with your favorite pasta and enjoy.

FIREHOUSE CHILI GUMBO

Steps:

• Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
• Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
• Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
• Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.