Tomato And Sage Sauce Recipes

HOMEMADE TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Prepare a large bowl of ice water.
• Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
• Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
• Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
• Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

PLUM TOMATO AND SAGE SAUCE

Steps:

• In 10-inch skillet, heat olive oil over medium-low heat. Add onion and cook until very tender and slightly golden, about 15 minutes.
• To onion in skillet, add chopped tomatoes with their juice, chicken broth, and white wine; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring and pressing tomatoes with back of slotted spoon occasionally during cooking to crush them.
• Remove cover and simmer tomato mixture 25 to 30 minutes longer, stirring occasionally, until sauce has reduced and thickened slightly. Stir in butter, sage, and salt. Serve with shredded cheese if you like.

PORK CHOPS IN TOMATO SAGE SAUCE

Steps:

• Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.
• Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.
• Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.
• Cook mixture over medium-high heat until butter melts.
• Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.
• Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes.
• Divide tomato sauce between pans, spreading over chops.
• Reduce heat, cover and simmer until chops are tender, about 30 minutes longer.
• Degrease sauce; adding reserved tomato juice if you like a thinner sauce.
• Season with salt and pepper.
• Transfer chops to a platter, and spoon sauce over.
• Sprinkle with mnced sage and reserve.

SAUTéED BONELESS PORK CHOPS WITH TOMATO-SAGE PAN SAUCE

Steps:

• Combine 1 teaspoon sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle both sides of pork with sage mixture.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from heat; set aside.
• Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in seeded tomato and chicken broth, and cook 4 minutes or until slightly thick. Return pork and accumulated juices to pan. Cover and cook 1 minute or until heated. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

PENNE WITH TOMATO SAGE SAUSAGE SAUCE

Steps:

• Cook the penne according to package directions.
• Add the sausage, shallots, and garlic to a large saute pan.
• Cook over medium heat, stirring to crumble the sausage, for 5 minutes, or until lightly browned and thoroughly cooked.
• Because my sausage is not from the store, but rather the farmer, it's not as lean as most. So while there's no step in the written recipe to drain off the fat, I had to do that.
• Stir in the tomatoes, oregano, sage, and red pepper flakes. When the liquid comes to a boil, cook, stirring occasionally, for 4 minutes.
• When the penne is done, drain well, and return to the pasta pan.
• Add the tomato sauce and cream (I dumped it into the pan with the tomato and sausage mixture, stirred it up then added the cream).
• Stir over low heat for one minute or until warm.
• Garnish the servings with Parmesan cheese.

CANNELLINI WITH TOMATO-SAGE SAUCE

Steps:

• For beans:
• Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
• Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
• For sauce:
• Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
• Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

ROASTED CHERRY TOMATO & SAGE SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Combine tomatoes, onion, garlic, sage, 1 tablespoon oil, vinegar, salt and pepper in a 9-by-13-inch metal pan. Roast, stirring once halfway through, until the tomatoes and onion are tender, 15 to 20 minutes.
• Lightly mash the tomatoes to release their juices. Stir in the remaining 2 tablespoons oil. Serve warm.

TOMATO AND SAGE SAUCE

Steps:

• 1) Dice onions, chilli, garlic & sage leaves roughly. In a large saucepan, soften the mix in a good amount of olive oil. You should have the heat low enough so it can continue to soften for around 20 minutes with occasional stirring. 2) Cut all the small tomatoes in half. Set aside. 3) Quarter the large Roma tomatoes and place in a processor or blender. Add a splash of olive oil, and all of the tomato paste. Pulse blend until the mix is quite smooth and thick. 4) Add the small halved tomatoes to the saucepan and reduce down for around 30 minutes; again using low heat. When the water has started to separate from the tomatoes and they are soft, add in the pureed tomato mix. Stir through and allow to simmer very gently with the lid off for a minimum of 3 hours. 5) Turn the heat off once the sauce has thickened up a bit, and place the lid on and unless you are eating it right then, just let it sit in there until dinner time. Or allow to cool and refrigerate. Sauce just tastes better after sitting overnight in a fridge.