Italian Tomato Sauce Frugal Gourmet Recipes

ITALIAN TOMATO SAUCE-FRUGAL GOURMET

Italian Tomato Sauce-Frugal Gourmet image

This is a great Italian Tomato Sauce. It has great flavor and lasts for at least a week. Freeze the remaining sauce.

Provided by adopt a greyhound

Categories < 4 Hours

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup olive oil (I used just enough to lightly cover the bottom)
2 yellow onions, chopped
2 celery ribs, chopped
6 garlic cloves, minced
8 ounces mushrooms, chopped
1/2 cup Italian parsley, chopped
2 (28 ounce) cans tomato puree
6 ounces tomato paste
2 cups red wine (Be sure it is a good drinking wine.)
2 cups chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon oregano
1 tablespoon basil
1 teaspoon rosemary, dried
2 cloves, whole
2 bay leaves
1 1/2 teaspoons pepper
1 tablespoon kosher salt
1 teaspoon sugar
parmesan cheese

Steps:

In a 6 quart soup pot, add olive oil, onions, celery, garlic, mushrooms and parsley.
Cook over med. heat until the vegetables are soft. Add the rest of the ingredients and bring to a slow boil.
Turn down to simmer and let it cook for at least two hours. Stir occasionally. We like ours thick so sometimes I simmer it for three hours. Be sure to take out the bay leaves before serving.
Great with pasta of your choice. Top with grated parmesan cheese to serve.

FRESH SICILIAN TOMATO SAUCE

Fresh Sicilian Tomato Sauce image

This is the recipe to have when your garden is bursting with overripe tomatoes. It is adapted from the Frugal Gourmet's Italian cookbook, but we won't talk about him now, will we?! I like this recipe when I don't feel like I could possibly peel or seed one more tomato - everything gets used but the cores! Freezes well.

Provided by KeyWee

Categories Sauces

Time 4h30m

Yield 4 quarts

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
6 cloves garlic (crushed)
2 medium onions (chopped)
9 cups ripe fresh tomatoes (, cored & chopped)
2 (28 ounce) cans diced tomatoes (undrained)
1 green pepper (chopped)
1/4 cup fresh parsley (chopped)
1/2 cup sweet vermouth
1 cup chicken broth
1 teaspoon dried basil
1 teaspoon rosemary
2 teaspoons sugar
salt
black pepper

Steps:

Heat oil in an 8-quart heavy bottom pot.
Saute garlic& onion until tender but not brown.
Add all remaining ingredients except salt& pepper.
Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
Add salt& pepper as desired.

Nutrition Facts : Calories 350.9, Fat 15.4, SaturatedFat 2.3, Sodium 1078.2, Carbohydrate 52.1, Fiber 12, Sugar 30.8, Protein 9.1

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