My Harrowsmith Tomato Sauce Recipes

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MY HARROWSMITH TOMATO SAUCE



My Harrowsmith Tomato Sauce image

A basic tomato sauce. I serve this sauce as is or add veggies and meat or use in lasagne, chicken parm, etc. The original [Spicy Tomato Sauce from the Harrowsmith Cookbook]. The original called for 2 onions chopped but since I can't eat them I have never used them.

Provided by redplaid huf

Categories     Sauces

Time 1h10m

Yield 8 cups

Number Of Ingredients 10

4 -6 tablespoons olive oil
13 ounces tomato paste
4 teaspoons dried basil (4 T fresh, chopped)
3 teaspoons dried oregano (3 T fresh, chopped)
1/4 cup dried parsley (1/2 c fresh, chopped)
1 bay leaf
4 garlic cloves, minced
2 (796 ml) cans diced tomatoes (6 c)
salt and pepper
8 -12 sun-dried tomatoes, chopped

Steps:

  • Heat oil, added paste and gently saute until carmalized.
  • Add basil, oregano, parsley and garlic. Heat until fragrant.
  • Place tomatoes, salt, pepper, bay leaf and sun-dried tomatoes in crock pot. Add herb mix and crock on low 4-8 hours.
  • Or add the rest of the ingredients to the herb mix, bring to boil and simmer for 1 hour.

Nutrition Facts : Calories 166.1, Fat 7.5, SaturatedFat 1.1, Sodium 888.6, Carbohydrate 25, Fiber 5.9, Sugar 14.7, Protein 4.4

FRESH GARDEN TOMATO SAUCE



Fresh Garden Tomato Sauce image

I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Tomato

Time 35m

Yield 10

Number Of Ingredients 6

3 tablespoons olive oil
3 cloves garlic, thinly sliced
8 leaves fresh basil
5 pounds vine-ripened tomatoes, seeded and quartered
1 teaspoon kosher salt, or to taste
⅛ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
  • Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
  • Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
  • Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g

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