Spicy Tomato Sauce Martha Stewart Recipes

SPICED TOMATO SAUCE

Steps:

• Heat oil in a medium saute pan over medium. Add onions, garlic, ginger, and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes, cilantro, cardamom, cumin, red-pepper flakes, spice blend, tomato paste, and 1/2 cup water.
• Transfer to a food processor and process until mixture is smooth. Transfer to a medium saucepan. Let simmer on low heat until thickened, about 10 minutes.

SPICY ROMESCO DIPPING SAUCE

Steps:

• Roast bell pepper directly over a gas flame, or on a rimmed baking sheet directly under the broiler, turning several times, until blackened all over, about 10 minutes. Transfer to a bowl or resealable plastic bag; cover or seal and let stand 10 minutes. Remove stem and seeds, then peel and discard blackened skin (a paper towel makes quick work of this). Tear pepper into pieces.
• Pulse garlic and almonds in a food processor until finely chopped. Add roasted pepper, tomatoes, vinegar, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Purée until smooth. With motor running, slowly add oil through feed tube until combined, a few seconds. Serve, or refrigerate in an airtight container up to 5 days.

SPICY TOMATO SAUCE (MARTHA STEWART)

Steps:

• In a large skillet, heat oil over medium heat.
• Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
• Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
• Raise heat and bring to a boil.
• Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
• Cook unitl sauce thickens, about 25 minutes.
• Remove from heat, transfer to a service dish, and garnish with parsley.

EASY SPICY TOMATO SOUP

Steps:

• Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.
• In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.
• Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.

ARRABIATA SAUCE FOR CROCK-POT

Steps:

• Heat olive oil in a large skillet.
• Add garlic, sauté until flavor is released, about a minute.
• Sauté onion until softened.
• Stir crushed tomatoes, tomato paste, red wine, salt, pepper, and red pepper flakes into crockpot.
• Add onion.
• Cook on low heat 4 hours. (I'm recommending four hours as a median time. It can be cooked more or less--I've made it in two hours, as well as let it cook for up to eight, and it was delicious each time. The original recipe calls for preparation over a stove with the instruction to "simmer until you can't stand it"--so it's really up to you.).

ZESTY TOMATO DIPPING SAUCE

Steps:

• Heat oil in a small saucepan or skillet over medium. When it shimmers, add garlic and cook until fragrant and just beginning to turn golden, about 2 minutes.
• Add tomato sauce and 2 tablespoons water; simmer for 1 minute. Remove from heat, stir in lemon juice, and season to taste. Transfer to a bowl and serve warm. This sauce can also be made and refrigerated in an airtight container up to five days ahead. When ready to serve, gently reheat until warm.