Fish Balls In Tomato Basil Sauce Recipes

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FISH BALLS IN TOMATO-BASIL SAUCE



Fish Balls in Tomato-Basil Sauce image

Make and share this Fish Balls in Tomato-Basil Sauce recipe from Food.com.

Provided by Sephardi Kitchen

Categories     Southwest Asia (middle East)

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 lb whiting fish fillets or 1 lb a similar fish, chopped
2 eggs, beaten
2 slices white bread, soaked in water and squeezed dry
1 medium onion, chopped
1 -2 garlic clove, minced
1/4 cup chopped fresh parsley
1/4 teaspoon dried tarragon
1/8 teaspoon nutmeg
flour (for dredging)
1/4 cup corn or 1/4 cup canola oil
hot pepper flakes, salt and pepper to taste
1 lb chopped tomato (fresh or canned will work)
1/4 cup fresh basil leaf
1 -2 tablespoon tomato paste
1/8 teaspoon black pepper
1/8 teaspoon chili pepper flakes (adjust to taste)

Steps:

  • In a food processor, process all of the fish ball ingredients except for the fish/flour/oil. Add in the fish and mix thoroughly.
  • Mold the fish mixture into balls the size and shape of an egg (if the mixture doesn't cooperate and falls apart, you may want to mix in an egg to help it bind together). Dredge the balls in the flour.
  • Heat the oil in a skillet, add the fish and brown on all sides (approximately 2-3 minutes). Place them in a greased baking dish. Preheat the oven to 350 degrees.
  • In a food processor, grind all the sauce ingredients into a smooth paste. Pour it over the fish balls, and bake for approximately 30-35 minutes.
  • Can be served chilled, at room temperature or hot.

Nutrition Facts : Calories 156.1, Fat 3.3, SaturatedFat 0.9, Cholesterol 98.5, Sodium 156.9, Carbohydrate 11.9, Fiber 1.9, Sugar 3.9, Protein 19.6

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

TOMATO-BASIL SAUCE



Tomato-Basil Sauce image

This is the base tomato sauce for my Recipe #195141. No matter what you add to it, more veggies, ground beef, chicken pieces, Italian sausage etc., you have a flavourful starting place.

Provided by Lorrie in Montreal

Categories     Low Protein

Time 2m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped (if you like)
8 ounces mushrooms, sliced
3 -4 garlic cloves, minced
3 -28 ounces canned tomatoes, diced
1 (16 ounce) can tomato sauce (like Hunts)
3 tablespoons dried basil
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
1/4 cup parmesan cheese
1/2 cup red wine (optional)
adjust for salt and pepper

Steps:

  • Sauté fresh veggies till softened then add remaining ingredients.
  • Bring it all to a boil,then add meatballs or ground beef, Italian sausage, chicken pieces, spare ribs and simmer for a couple of hours.
  • (Don't be shy to use fresh herbs in place of dried, an added handful fresh chopped parsley would go nicely too).

Nutrition Facts : Calories 125.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 3.7, Sodium 485.5, Carbohydrate 15.6, Fiber 3.2, Sugar 8.8, Protein 4.8

SPICY FISH BALLS IN TOMATO SAUCE



Spicy Fish Balls in Tomato Sauce image

I adapted this one from a great cookbook called 'The Fish Cookbook'. A good all year round recipe, I like to serve this with roast potatoes and a green vegetable.

Provided by Zoe4782

Categories     Healthy

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

500 g white fish fillets, skinned & boned
2 teaspoons coriander, finely chopped
1 pinch salt
1 pinch black pepper
2 eggs
150 ml single cream or 150 ml natural yoghurt
125 g fresh breadcrumbs
1/2 lemon
sunflower oil, to fry
1 can tomatoes
1 clove garlic
1 onion, roughly chopped
1 pinch salt
1 pinch black pepper
1 cup red wine

Steps:

  • Wash the fish, pat dry with kitchen paper and cut into small pieces.
  • Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy.
  • Chill the mixture for an hour.
  • Whizz all the sauce ingredients together in a food processor or blender to make a smooth sauce.
  • When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C).
  • Heat a little oil in a heavy frying pan.
  • Using your hands, form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown.
  • Place the cooked fish balls in a shallow baking dish and pour over the sauce.
  • Bake in the oven for 20 minutes until bubbling.

Nutrition Facts : Calories 438.4, Fat 13.2, SaturatedFat 5.9, Cholesterol 213.3, Sodium 483.9, Carbohydrate 36, Fiber 3.5, Sugar 6, Protein 32.9

BASIC TOMATO-BASIL SAUCE



Basic Tomato-Basil Sauce image

Even if you've never canned before, the ease and simplicity of using this sauce will encourage you to preserve its flavor with a boiling-water bath! Grab a jar off the shelf and dinner is ready in minutes! From Southern Living magazine. This would make a great gift, in a basket with pasta, a wooden spoon, some wine.....

Provided by Sharon123

Categories     Sauces

Time 2h55m

Yield 6 pints

Number Of Ingredients 4

10 lbs tomatoes
1 tablespoon dried basil
6 tablespoons lemon juice, divided
3 teaspoons salt, divided

Steps:

  • Wash tomatoes.
  • Dip each tomato in boiling water 30 to 60 seconds or until skins split.
  • Plunge immediately into ice water; core, peel, and quarter tomatoes.
  • Place 4 cups of tomatoes in a large stockpot; crush tomatoes.
  • Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.
  • Reduce heat, and simmer, uncovered, 2 hours.
  • Remove from heat; stir in basil.
  • Add 1 tbls.
  • lemon juice and 1/2 tsp.
  • salt to each pint jar.
  • Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.
  • Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.
  • Cover at once with metal lids, and screw on bands.
  • Process in boiling-water bath 35 minutes.
  • Yield: 6 pints.

FISH BALLS WITH TOMATO SAUCE



Fish Balls With Tomato Sauce image

Make and share this Fish Balls With Tomato Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories     Kosher

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

3 garlic cloves, finely choped
2 tablespoons peanut oil
2 large tomatoes, peeled and chopped
3 tablespoons tomato paste
1 teaspoon sugar (to taste)
salt
1 hot fresh chili peppers or 1/4 teaspoon cayenne
1 lb ground white fish
4 tablespoons breadcrumbs or 4 tablespoons matzo meal
1 egg, lightly beaten
1/4 teaspoon ground ginger
1 good pinch nutmeg
salt and pepper
3 tablespoons finely chopped coriander or 3 tablespoons flat leaf parsley
1 lemon, cut in wedges, to serve with

Steps:

  • Make the sauce first. In a wide pan, fry the garlic in oil till the aroma rises. Add the tomatoes, tomato paste, sugar, salt, and chili pepper or cayenne. Add about 2 cups (500 mL) of water and bring to the boil. If you leave the chili pepper in throughout the cooking, the sauce might end up too hot for you, so taste the sauce and remove the pepper when you feel the sauce is hot enough.
  • For the fish balls, mix all the ingredients together and work to a firm paste with your hands. (If you use the food processor to grind the fish, do so very briefly or it can turn into a creamy puree.)
  • Take lumps of paste the size of a small walnut and roll into little balls.
  • Drop them one by one into the sauce and simmer for 20-25 minutes turning them over once.
  • Serve accompanied by lemon wedges.

Nutrition Facts : Calories 178.2, Fat 9.1, SaturatedFat 1.8, Cholesterol 52.9, Sodium 223.5, Carbohydrate 21.9, Fiber 3.8, Sugar 6.5, Protein 5.5

TOMATO-BASIL BAKED FISH



Tomato-Basil Baked Fish image

This recipe works successfully with many kinds of fish, while the rest of the ingredients are things you're likely to have on hand. Baked fish is so simple and so good for you. I make this often! -Annie Hicks, Zephyrhills, Florida

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces red snapper, cod or haddock fillets
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese

Steps:

  • In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 256mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

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