Greek Style Fresh Tomato Sauce Recipes

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GREEK BAKED FISH WITH TOMATOES AND ONIONS



Greek Baked Fish With Tomatoes and Onions image

The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield Serves 4

Number Of Ingredients 13

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water
1/2 cup dry white wine or red wine
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

Steps:

  • Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
  • Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
  • Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams

HOMEMADE TOMATO SAUCE



Homemade Tomato Sauce image

This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.

Provided by MOLSON7

Categories     Tomato Pasta Sauce

Time 4h40m

Yield 6

Number Of Ingredients 13

10 ripe tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
¼ cup Burgundy wine
¼ cup chopped fresh basil
¼ teaspoon Italian seasoning
2 stalks celery
1 bay leaf
2 tablespoons tomato paste

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.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g

GREEK TOMATO SAUCE



Greek Tomato Sauce image

A Greek twist on red sauce. Delicious used in pastitsio, moussaka, gyros, and more.

Time 50m

Yield 6 cups

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, minced
4 1/2 cups diced tomatoes
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano leaves
1 cup dry red wine
8 ounces tomato sauce
1/4 teaspoon ground cinnamon
1 pinch ground allspice
salt and freshly-ground black pepper to taste

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until soft, about 5 minutes. Stir in the tomatoes, parsley, and oregano and mix well. Cook at a simmer, covered, for 25 minutes or until the tomatoes are soft. Add the red wine, tomato sauce, cinnamon, allspice, salt, and pepper. Stir well, cover, and cook for 20 more minutes, stirring the sauce occasionally. Use immediately or cool and store in a covered container in the refrigerator for up to 4 days.

Nutrition Facts :

GREEK TOMATO SAUCE



Greek Tomato Sauce image

Make and share this Greek Tomato Sauce recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 1h

Yield 6 cups

Number Of Ingredients 12

3 tablespoons olive oil
1 onion, chopped fine
1 garlic clove, chopped fine
4 1/2 cups chopped tomatoes
2 tablespoons chopped fresh parsley
2 teaspoons oregano
1 cup dry red wine
8 ounces tomato sauce
1/4 teaspoon ground cinnamon
1 pinch ground allspice
fresh ground black pepper, to taste
salt, to taste

Steps:

  • Heat a large non-stick frying pan and add the olive oil.
  • Sauté the onion and garlic until clear.
  • Add the tomatoes, parsley and oregano.
  • Simmer, covered, until the tomatoes are very tender, about 25 minutes.
  • Add the remaining ingredients and cook an additional 20 minutes.
  • The sauce will keep in the refrigerator for several days.

Nutrition Facts : Calories 135.6, Fat 7.1, SaturatedFat 1, Sodium 209.7, Carbohydrate 10.5, Fiber 2.7, Sugar 6.2, Protein 2

GREEK-STYLE FRESH TOMATO SAUCE



Greek-Style Fresh Tomato Sauce image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Salt
2 tablespoons EVOO
2 tablespoons butter
1 tablespoon fresh oregano leaves, finely chopped
4 cloves garlic, chopped
1 large red onion, chopped
1/2 cup dry white wine
2 pints cherry tomatoes, halved if large
Freshly ground pepper
1 pound penne with ridges (penne rigate)
12 ounces Greek feta, crumbled (about 1 1/4 cups)
1/4 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the oil. When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes. Add the wine and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes.
  • Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
  • Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes. Top with the mint and parsley, and serve.

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