Summer Tomato Sauce Recipes

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SUMMER TOMATO SAUCE



Summer Tomato Sauce image

Nothing is easier on a hot summer day than this recipe. Only fresh tomatoes, please. It's a hit with everyone who has had it!!! Cook time includes 2 hours to marinate.

Provided by Pat McCardle

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs ripe tomatoes, peeled & diced
6 tablespoons olive oil
1 teaspoon dried oregano
1 tablespoon dried parsley (optional)
1 tablespoon dried basil
1 garlic clove, peeled & minced
3 tablespoons grated parmesan cheese, plus more for the table
salt & pepper
1 lb good quality pasta

Steps:

  • Combine all the ingredients, except the pasta.
  • Marinate for at least 2 hours.
  • The longer, the better.
  • Marinate at room temperature.
  • Cook the pasta in salted water until"al dente".
  • Drain thouroughly& transfer to a bowl.
  • Add the sauce and toss.
  • Adjust your seasonings to taste and serve with extra parmesan cheese.
  • You may use spaghetti, zitis, shells or rotini.

SUMMER FRESH TOMATO SAUCE



Summer Fresh Tomato Sauce image

This sauce is wonderful to make with your garden-fresh tomatoes. You do not have to cook it! Serve it 1 pound of fettuccine or over your favorite type of pasta! Prep time does not include the several hours you let the sauce sit at room temperature.

Provided by CookingONTheSide

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

6 large tomatoes, cubed, peeled and garden fresh (run under warm water and then peel)
1/2 cup butter, softened
4 tablespoons olive oil (very good quality)
red wine vinegar, dash
1/2 ball fresh mozzarella cheese, cubed
1 garlic clove, crushed
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1/2 cup fresh basil, chopped
salt, to taste
pepper, to taste
freshly grated romano cheese (optional)

Steps:

  • In a bowl, combine peeled, cubed tomatoes, softened butter, and olive oil, and red wine vinegar. Add mozzarella cheese to the mixture.
  • Crush garlic clove and add to mixture.
  • Add dried oregano, parsley and basil.
  • Add salt and pepper to taste.
  • Place sauce in a plastic container with a tight lid and shake vigorously.
  • Let it sit at room temperature for several hours.
  • Serve over a pound of pasta and top with Romano cheese, if desired.

Nutrition Facts : Calories 187.5, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 108.7, Carbohydrate 5.6, Fiber 1.7, Sugar 3.6, Protein 1.4

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