TOMATO BRUSCHETTA
Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour
Provided by Member recipe by Chiwong
Categories Snack, Starter
Time 20m
Yield Makes 12
Number Of Ingredients 7
Steps:
- In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
- Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
QUICK FRESH TOMATO SAUCE
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
Provided by David Tanis
Categories sauces and gravies
Time 30m
Yield About 2 1/2 cups
Number Of Ingredients 7
Steps:
- Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
- Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
- Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 12 grams
HOMEMADE TOMATO SAUCE
This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.
Provided by MOLSON7
Categories Tomato Pasta Sauce
Time 4h40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
FRESH TOMATO TOPPING
Provided by Food Network
Time 15m
Number Of Ingredients 9
Steps:
- Chop tomatoes into small pieces, place in bowl. Add minced garlic and shallots. Put basil and parsley into a food processor, pulse until just chopped. Add to tomato mixture. Add lemon juice, olive oil, salt and pepper to tomatoes. Season to taste. Will keep, refrigerated overnight. Serve at room temperature.
TOMATO TOPPING
Besides Dennis, and my family on the farm, my other great love is the nifty tomato. It is in my top 2 food choices ever. Upon grabbing the little hiding tomato in the garden, and popping into your mouth on a hot summer day is; about the most terrific taste and feeling one can have. I typically feel like "Julie Andrews" in "The Sound of Music" when she twirls about singing about the "Hills are alive....." I just can't help it. I eat so many tomatoes in fact, (all seasons) that I honestly get those double darn sores in your mouth from the acid. That aside, I haven't met a tomato I have like. This is why this recipe, to me, is quite simply one of the best uses of a tomato that has ever been discovered. Quite honestly, I love ground beef tartare. Sometimes due to dietary smartness, I can't always go around and order Beef Tartare. Jacques Pepin, (great, great Chef) came up with the wonderful addition to the tartare world. I especially love the use of tomato water sauce. Read on, and see if you wouldn't like it too.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Half the tomatoes and give them a gentle squeeze into a sieve to release the seeds. Push a spoon to gently press out as much juice as possible. Discard seeds.
- Dice tomato into 1/4 inch pieces.
- Add rest of ingredients, (except for The Water Sauce), mixing gently.
- Measure out 6 tablespoons of tomato water. If you don't have enough, use canned tomato juice or V-8 so you will measure the right amount.
- Put all ingredients for the "Water of the Tomato" together and mix to emulsify.
- Serving time comes right now, carefully take a good scoop of tomato tartare mixture and place in the center of a china plate. Or a plastic plate. Whatever you have. But you will have enough for 4 good sized servings for each plate.
- Spoon 1/4 of the tomato water on each serving.
- Garnish with parsley.
- Pretend you are dining with the "King and Queen".
Nutrition Facts : Calories 307.6, Fat 30.8, SaturatedFat 4.3, Sodium 413.6, Carbohydrate 8.1, Fiber 1.5, Sugar 3.1, Protein 1.5
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EASY TOMATO SAUCE | JAMIE OLIVER
From jamieoliver.com
Servings 2Total Time 10 minsCategory Vegetables RecipesCalories 354 per serving
- Peel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil.
- Stir regularly until lightly golden. Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon.
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4.6/5 (23)Total Time 50 minsCategory Pasta RecipesCalories 37 per serving
- First thing first wash the tomatoes under running water. Then place them in a bowl and start cutting in half.
- With a knife, remove the seeds and all the internal part of the tomato, . Now place them in a pot and cook over low heat, covered with a lid.
- When the tomatoes are cooked, smash them with a food mill in order to completely remove the tomato skin.
- Finely chop the onion (or shallot). In a saucepan, sautè the garlic clove (whole and without peel) and the onion in extra virgin olive oil over low heat for 2/3 minutes
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From jamieoliver.com
Category Quick FixesCalories 187 per servingTotal Time 20 mins
- Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil.
- Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes.
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4.8/5 (50)Calories 23 per servingCategory Condiment
- Watch the video above in the post to see the consistency of the tomato sauce once cooked. If the sauce hasn't achieved the desired consistency, continue to simmer uncovered until it reaches the preferred consistency.
- Strain half of the mixture through a coarse sieve into a bowl, and then the other half. Use a spoon to push sauce through the sieve and extract as much liquid as possible. Discard solids.
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HOW TO MAKE A BASIC TOMATO SAUCE - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 2 mins
- Add Olive Oil and Onions. Use a wide skillet or a wide-bottomed pot. Start with plenty of olive oil and add diced onion. Sauté until translucent and very soft.
- Season. Season the onions with salt so they release their liquids. This will help to bring out the natural sweetness of the onions. Take your time with this — it’s the first step in layering good flavor.
- Crush Tomatoes. Open a can of whole, peeled tomatoes and crush them with clean hands. The pros like to use San Marzano tomatoes for the best flavor.
- Add the Tomatoes and Simmer. Add the tomatoes to the garlic and onions. Taste and season. Simmer for about 20 minutes until the flavors come together.
- Add Flavor and Spice. We're making a basic tomato sauce here. If you want to mix it up, try adding chili flakes, capers or olives while it simmers.
- Enjoy! And those are the basics for homemade tomato sauce. If you like a smoother sauce, just purée in a blender when you're done cooking. Use it with pasta or as an ingredient in stews like cacciatore.
HOW TO MAKE TOMATO SAUCE FROM FRESH TOMATOES
From thespruceeats.com
- Ingredients You'll Need. Tomatoes (about 5 to 6 pounds for every quart of sauce that you want to make) Chopped onions (1 medium onion per 1 quart of sauce)
- Blanch the Tomatoes. Start by plunging your tomatoes into boiling water for 1 to 2 minutes. This will loosen their skins, so they're much easier to remove later.
- Remove the Skins, Stems, and Seeds. Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes).
- Saute the Onion and Garlic. Add about a 1/4 cup of olive oil to a large pot. Then, saute the onions and garlic until they're soft (a few minutes should do it).
- Combine All the Ingredients and Cook. Add the tomatoes and all of the remaining ingredients to your onion-garlic mixture, and bring the pot to a boil.
- Jar Your Sauce. Pour your finished sauce into jars. Use freezer jars if you want to freeze your sauce or canning jars if you'd like to can your sauce for shelf-stable storage.
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