Post by aruna on Mar 15, 2006 19:31:03 GMT -5
When the summer tomatoes are plentiful, I make this tomato sauce and keep it in my freezer, in 1.5 cup portions. It comes in totally handy for a variety of purposes during the winter months. It can also be made with canned tomatoes.
All-Purpose Tomato Sauce
Makes about 8 cups
2 TB EVOO
4-6 cloves garlic, minced
2 large onions, diced
2 large carrots, diced
2 celery stalks, diced
2 large handfuls fresh, flat-leaf parsley, chopped
salt and pepper
4 lbs fresh tomatoes, peeled and seeded (optional), and chopped, OR 3 x 28 oz whole tomatoes in purée, crushed in your hands
Heat oil in large, wide pot or skillet. Add garlic; when fragrant, add onions. When translucent, add carrots, celery and parsley. Sauté over med-high until golden and soft. Add salt and pepper; sauté for a few minutes. Add tomatoes and simmer over low heat, uncovered, until thick and saucy (about 30-40 minutes, depending on how much liquid comes out of the tomatoes).
Use immediately, or freeze.
USES:
Instant Chicken Cacciatore: Sauté boneless skinless chicken breasts; add sliced mushrooms. Sprinkle with oregano or other Italian seasoning blend. When browned, add tomato sauce and cook until chicken is tender.
Instant Bolognese Sauce: Brown lean ground beef in cooking spray or a small amount of olive oil. Sprinkle with oregano/Italian seasoning and salt and pepper. When browned, add tomato sauce. Cook for about 10 minutes to blend the flavors. Serve over ww pasta.
Instant Seafood Soup: Heat tomato sauce in a pot with 2 cups chicken broth, water, or fish broth. Add shrimp, scallops, mussels and/or chunks of firm, white fish. Salt and pepper to taste, along with crushed chili flakes.
All-Purpose Tomato Sauce
Makes about 8 cups
2 TB EVOO
4-6 cloves garlic, minced
2 large onions, diced
2 large carrots, diced
2 celery stalks, diced
2 large handfuls fresh, flat-leaf parsley, chopped
salt and pepper
4 lbs fresh tomatoes, peeled and seeded (optional), and chopped, OR 3 x 28 oz whole tomatoes in purée, crushed in your hands
Heat oil in large, wide pot or skillet. Add garlic; when fragrant, add onions. When translucent, add carrots, celery and parsley. Sauté over med-high until golden and soft. Add salt and pepper; sauté for a few minutes. Add tomatoes and simmer over low heat, uncovered, until thick and saucy (about 30-40 minutes, depending on how much liquid comes out of the tomatoes).
Use immediately, or freeze.
USES:
Instant Chicken Cacciatore: Sauté boneless skinless chicken breasts; add sliced mushrooms. Sprinkle with oregano or other Italian seasoning blend. When browned, add tomato sauce and cook until chicken is tender.
Instant Bolognese Sauce: Brown lean ground beef in cooking spray or a small amount of olive oil. Sprinkle with oregano/Italian seasoning and salt and pepper. When browned, add tomato sauce. Cook for about 10 minutes to blend the flavors. Serve over ww pasta.
Instant Seafood Soup: Heat tomato sauce in a pot with 2 cups chicken broth, water, or fish broth. Add shrimp, scallops, mussels and/or chunks of firm, white fish. Salt and pepper to taste, along with crushed chili flakes.
