ITALIAN TOMATO SAUCE
The best spaghetti sauce! We had this every Wednesday when I was growing up. The secret ingredient is the nutmeg. Just a pinch. Delicious! Serve over spaghetti.
Provided by cuttnshowmom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 10
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
- Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
- Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 17.6 g, Cholesterol 31.9 mg, Fat 9.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 3.3 g, Sodium 980.3 mg, Sugar 12.4 g
ITALIAN STEWED TOMATOES
Tomatoes stewed with celery, onion, green pepper and basil.
Provided by MARCIAMOLINA
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 9
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 6.3 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 34.4 mg, Sugar 15 g
SEASONED TOMATO SAUCE
This is a basic tomato sauce; use it anytime a tomato sauce is called for - in pasta sauces, soups, stews or casseroles.
Provided by CountryLady
Categories Sauces
Time 2h15m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, garlic, oregano, sugar, pepper & bay leaves in a large stainless steel or enamel saucepan.
- Bring to a boil over high heat, reduce heat & boil gently, uncovered, until very thick, about 1 1/2 hours; stir frequently.
- Press through a food mill or coarse sieve to remove skins & seeds; add lemon juice & salt.
- Remove hot jars from the canning kettle & ladle sauce into jars leaving 1/2 inch of head space; remove any trapped air bubbles, readjust the head space, wipe rims & apply lids until finger tight.
- Transfer jars to the canner & set timer for 35 minutes when the water returns to a boil.
Nutrition Facts : Calories 127.4, Fat 1.2, SaturatedFat 0.2, Sodium 319.8, Carbohydrate 28.4, Fiber 7.5, Sugar 18.2, Protein 5.4
ITALIAN TOMATO SAUCE
A perfectly balanced, intensely flavorful red sauce that I use as the foundation for all kinds of recipes like lasagna, baked ziti, spaghetti, spaghetti pie, and more.
Provided by Kare for Kitchen Treaty
Time 1h20m
Number Of Ingredients 11
Steps:
- Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
- Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I like to give the tomatoes a quick spin in the blender to break them down a bit, then add them to the pot.
- Continuing to cook, stirring occasionally, over medium heat, until it comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
- Add the parsley, then remove from the heat.
- Serve over pasta, in lasagna, or use it as a dipping sauce. I like to make double (or triple!) batches and freeze it in freezer bags.
ITALIAN SEASONED TOMATO SAUCE
This is a good basic sauce to can and use in your recipes. It needs to be followed exactly to insure safety . Adding extra ingredients will make it unsafe to can. This is from the Ball Blue Book.
Provided by Violet 2
Categories Sauces
Time 2h35m
Yield 4 pints, 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash tomatoes; drain.
- Peel, core and cut into small pieces; set aside.
- Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and
- seasonings
- Simmer about 2 hours, stirring occasionally.
- Press mixture through a sieve or food mill; discard seeds.
- Cook pulp in a large, uncovered saucepot over medium-high heat until
- sauce thickens, stirring to prevent sticking.
- Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.
- Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace.
- Wipe jar rim clean.
- Place lid on jar with sealing compound next to glass.
- Screw band down evenly and firmly just until a point of resistance is met.
- process 35 minute in a boiling water bath canner.
Nutrition Facts : Calories 341, Fat 12.6, SaturatedFat 2, Sodium 1804.7, Carbohydrate 55.8, Fiber 15.3, Sugar 34.6, Protein 11.1
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