Stewed Tomato Pasta Recipes

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FRANK'S FAMOUS SPAGHETTI SAUCE



Frank's Famous Spaghetti Sauce image

Years of experimenting with many recipes has yielded this recipe that is thick and meaty, yet easy and quick to prepare.

Provided by Frank Buettner

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 45m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
1 pound ground turkey
1 pinch dried basil
1 pinch dried oregano
ground black pepper to taste
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste

Steps:

  • In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.
  • Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.

Nutrition Facts : Calories 168 calories, Carbohydrate 15.6 g, Cholesterol 44.8 mg, Fat 6.8 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 1.6 g, Sodium 885.3 mg, Sugar 9.7 g

SWEETLY STEWED TOMATOES



Sweetly Stewed Tomatoes image

Yum! These stewed tomatoes are slightly sweet with a touch of dill. I used this as a sauce for chile rellenos. Great with a creamy cheesy pasta or risotto on a cold wintery night. You're gonna enjoy this! A typically Southern recipe because tomatoes are grown widely in the South, although they are grown all over America, so actually fit in all the regions of the USA!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3 large ripe tomatoes
2 tablespoons unsalted butter
1/4 cup celery, sliced
1 small onion, diced
2 garlic cloves, minced
1 tablespoon sugar
1 teaspoon lemon zest, grated
1 tablespoon fresh dill, chopped (1 tsp. dried)
1/4 teaspoon salt
black pepper, to taste

Steps:

  • Bring a saucepan of water to a boil, and blanch the tomatoes in it for 30 seconds. Next, plunge them into cold water to stop the cooking. Peel, halve, and seed the tomatoes, and cut each half in half. Set aside.
  • Melt the butter in a medium saucepan, and add the celery, onion, and garlic. Cover, and cook over low heat for about 5 minutes. Stir in the tomatoes, sugar, and lemon zest. Recover the pan and cook, stirring occasionally, until the tomatoes are soft and mixture is thick, about 30 minutes.
  • Stir in the dill, salt, and pepper, and serve. Enjoy!

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