Tomato Vodka Recipes

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TOMATO VODKA SAUCE



Tomato Vodka Sauce image

This is a delicious and creamy sauce that can be served over penne pasta.

Provided by Denise H. Shaffer

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
1 (28 ounce) can canned peeled and diced tomatoes
1 cup heavy whipping cream
¼ cup vodka
¼ teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound penne pasta
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
  • Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
  • Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
  • Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

Nutrition Facts : Calories 763.9 calories, Carbohydrate 93.5 g, Cholesterol 91.3 mg, Fat 31.7 g, Fiber 6 g, Protein 19.2 g, SaturatedFat 17 g, Sodium 396.2 mg, Sugar 9.9 g

CREAMY TOMATO-VODKA SAUCE



Creamy Tomato-Vodka Sauce image

Be adventuresome with a classic Italian pasta sauce made with organic tomatoes, onions, garlic and a touch of vodka and whipping cream.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup vodka
1 teaspoon sugar
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1/2 cup whipping cream

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring constantly, until crisp-tender.
  • Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in whipping cream. Heat just until hot.
  • Serve over cooked pasta as desired.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 5 g, TransFat 0 g

TOMATO INFUSED VODKA COCKTAIL



Tomato Infused Vodka Cocktail image

Provided by Michael Symon : Food Network

Categories     beverage

Time P7DT10m

Yield 2 servings

Number Of Ingredients 9

8 cherry tomatoes
4 basil leaves
1 lime, cut into wheels, plus 2 lime wedges, for garnish
2 to 3 dashes seafood seasoning hot sauce or your favorite hot sauce
Ice
6 ounces Tomato Infused Vodka, recipe follows
1 pound cherry tomatoes, halved
One 750-milliliter bottle vodka
1 fresh bay leaf

Steps:

  • Add 6 of the tomatoes and the basil, lime wheels and hot sauce to a cocktail shaker and muddle. Add ice and 6 ounces of the tomato-infused vodka and shake vigorously. Strain into 2 highball glasses filled with ice. Garnish the glasses with the lime wedges and remaining cherry tomatoes. Enjoy!
  • For the tomato infused vodka: To a pitcher, add the tomatoes, vodka and bay leaf. Tightly cover and place in a cool dry place to infuse for at least 1 week. Give it a shake once a day.

ROASTED TOMATO PENNE ALLA VODKA



Roasted Tomato Penne alla Vodka image

Provided by Rachael Ray : Food Network

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 13

3 pounds plum tomatoes
2 tablespoons EVOO, plus more for drizzling
About 2 tablespoons fresh thyme leaves, finely chopped
Salt and freshly ground pepper
4 cloves garlic, finely chopped
1 onion, finely chopped
1 cup vodka
1/2 cup chicken stock
1 cup mascarpone cheese
Generous handful fresh basil leaves, torn
1 pound penne rigate or other short-cut pasta
1 cup diced fresh mozzarella
1 cup shredded Parmigiano-Reggiano

Steps:

  • Preheat the oven to 325 degrees F.
  • Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
  • Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
  • Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
  • Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
  • When you are ready to serve, preheat the oven to 375 degrees F.
  • Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
  • Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

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