Simple Tomato Sauce
- 1 Tbs olive oil
- 3 shallots or 1 medium onion chopped
- 4-6 cloves garlic pressed or chopped
- 35 oz whole plum tomatoes drained and squeezed dry
- 1 Tbs dried basil
- 28 oz crushed tomatoes
- 1/4 c red wine
- Parmesean cheese shavings
- 8 fresh basil leaves optional, chiffonade
- Heat oil over medium heat.
- Saute shallots and garlic until garlic is golden, about 2-3 minutes.
- Add the whole plum tomatoes and mash until tomatoes are coarsely chopped.
- Add basil, crushed tomatoes, and red wine.
- Cook until sauce simmers, approximately 5 minutes.
- Reduce heat to low for another 5 minutes.
- Top with fresh basil and Parmesean shavings.
Pasta with Fresh Tomato Sauce
- 16 oz dry penne pasta
- 8 Roma tomatoes
- ½ C Italian Dressing
- ¼ C finely chopped basil
- ¼ C diced red onion
- ¼ C grated Parmesan Cheese
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook until al dente), and drain.
- In large bowl, toss the cooked pasta with the tomatoes, Italian dressing , basil and red onion. Sprinkle with Parmesan cheese.
Fresh Tomato Sauce
- 1 to 1 1/2 pounds ripe tomatoes about 3 large tomatoes
- 2 garlic cloves peeled and minced
- 3 tablespoons olive oil
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt or to taste
- black pepper to taste
- 1 pound spaghetti
- freshly grated Parmesan cheese for serving
- If desired, peel tomatoes; remove seeds, straining juice into a bowl.
- Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly.
- Pulse more for a smoother sauce, if desired.
- Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
- Cook pasta until just tender, drain and toss hot with the marinated tomato sauce.
- If hotter spaghetti is desired, heat the sauce just until hot on stove top or in microwave.
- Serve immediately with Parmesan cheese.
Fresh Tomato Pasta Sauce
- 2 tablespoons olive oil
- 1 brown onion large
- 2 garlic cloves crushed
- 2 kg medium Tomatoes peeled and chopped
- 1 teaspoon salt
- 1/2 cup dry red wine
- 2 teaspoons brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons fresh basil leaves finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh oregano finely chopped
- 1/2 teaspoon cracked black peppercorns
- 2 bay leaves
- Heat the oil in a large saucepan, cook the onion and garlic together, stirring until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
- Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
- When cooled refrigerate for up to 3 days, or freeze.
Pasta with Fresh Tomato Sauce
- 2 1/4 pounds unrefrigerated ripe tomatoes preferably plum
- 1/4 cup fresh basil leaves
- 1 tablespoon flat-leaf parsley
- 1 tablespoon chopped garlic from 2 garlic cloves, plus more if desired
- 1/4 cup extra-virgin olive oil plus more for drizzling
- Coarse salt and freshly ground pepper
- 1 pound spaghetti or spaghettini
- Grated Parmesan cheese optional, for serving
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente.
- Drain pasta, and toss it in a serving bowl with the raw sauce.
- Transfer to 6 shallow bowls, and drizzle with oil.
- Serve with cheese.
Fresh Tomato Pasta Sauce
Cook to Cook: Exceptionally good tomatoes and olive oil you want to eat with a spoon are the only requirements for this recipe. Try a variety of tomatoes if possible-the punchy little Sweet 100s or Sun Golds, mellow beefsteaks and maybe one or two sweet yellow or orange ones. Tear the basil with your hands, rather than chopping with a knife. You enjoy more of its fragrance this way. Here’s a trick for making pasta with raw tomato sauces taste lustier. Slightly undercook the pasta. Drain it. Spoon the juices that raw sauces always throw off into the empty pasta pot. Set it over medium-low heat, add the pasta and toss until the juices are absorbed, then add the pasta to the sauce. Pasta and raw tomato sauce is served at room temperature, never chilled. Wine Suggestion: A simple Tuscan red like Monte Antico or Santa Cristina’s Chianti
- 1 clove garlic split
- 2-1/2 to 3 pounds richly flavored tomatoes if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid, unpeeled, unseeded, cut into 1/4-inch dice
- 1-1/2 tightly packed tablespoons fresh basil leaves or other favorite herb torn
- 3 to 4 tablespoons fruity extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound fusilli penne, linguine or spaghetti
- 6 quarts boiling salted water
- 1/2 to 1 cup freshly grated aged Pecorino Romano cheese or domestic Fontinella optional
- Vigorously rub a pasta serving bowl with the garlic. Add the tomatoes, basil, oil, and salt and pepper to taste. Let stand at room temperature while you cook the pasta, or up to several hours.
- Cook the pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. Drain in a colander and turn it into the pasta bowl, tossing all the ingredients together. Taste for seasoning and serve. If you like, pass cheese at the table.
Very good, September 2015