TOMATO SAUCES

 

                                 

 

                                              HOMEMADE TOMATO SAUCE

2 tbsp olive oil

1 large onion, peeled and chopped

2 cloves garlic, peeled and minced

2 stalks celery, threaded and finely chopped

4 tbsp tomato paste

500 g (1lb) fresh tomatoes, halved, deseeded, grated, skins discarded

½ cup chopped basil leaves

500 ml (2 cups water

Salt and  freshly ground black pepper to taste

 

In a large saucepan, sauté onions until golden.  Add the tomatoes, tomato paste, basil, celery. water, salt and black pepper and bring to the boil.  Simmer gently until the sauce thickens.

 

 

                                    TOMATO CREAM SAUCE FOR PASTA

2 tbsp olive oil

1 onion, peeled and grated

1 clove garlic, peeled and minced

500 g (1 lb) tomatoes, halved, deseeded, grated skins discarded

¼ cup chopped basil leaves

¾ tsp sugar

¼ tsp fresh oregano leaves

Salt and freshly ground black pepper to taste

125 ml (½ cup) heavy cream

1 tbsp butter

 

In a saucepan, sauté onion, garlic in olive oil, over medium heat.  Add the tomatoes, basil, sugar, oregano, salt and pepper.  Bring to the boil and simmer for 10 minutes or until most of the liquid evaporates.  Remove from the heat and stir in the cream and butter and simmer very, very gently for 5 further minutes.

 

Serve over your favourite pasta.

 

 

                                                 MARINARA SAUCE

½ cup olive oil

3 cloves garlic. peeled and minced

500 g (1 lb) tomatoes, halved, deseeded, grated, skins discarded

1/3 cup grated carrot

1/3 cup chopped celery

1 cup trimmed and chopped mushrooms

¼ cup finely diced red bell pepper

1 tbsp chopped oregano

1 tbsp chopped parsley

1 tbsp chopped basil leaves

Salt and freshly ground black pepper to taste

 

In a saucepan, sauté onion and garlic over medium heat until they start to become translucid. Add the tomatoes. carrots, celery, mushrooms, oregano, parsley, basil and salt and pepper to taste.   Bring to the boil a simmer, covered, very gently for at least 1 hour.

 

 

 

                                               SPICY TOMATO SAUCE

                                              Crushed Red Pepper  Flakes

2 tbsp olive oil

1 cup onion, peeled and diced

4 cloves garlic, peeled and minced

500 g (1 lb) tomatoes, halved, deseeded, grated, skins discarded

2 tsp crushed red pepper flakes

Salt and freshly ground black pepper to taste.

 

Sauté the onion in olive oil until translucent, add the garlic and simmer for 3 minutes more.  Add the tomatoes, red pepper flakes and salt and black pepper to taste, and simmer until the sauce thickens.  If it seems too spicy just season with salt without adding black pepper.  

 

 

                                                     MEATBALLS

500 g (1 lb) minced meat

1 egg

4 slices of brown bread, soaked and squeezed dry

½ cup chopped parsley

½ cup grated Parmesan

2 garlic cloves, peeled and minced

Salt and freshly ground black pepper to taste

250 ml (1 cup) red wine.

 

Preheat oven to 180 C (350 F).

Mix all the ingredients well together and shape into small meat balls.  Place on a tin lined with buttered baking parchment. Brush with butter and bake for 30 minutes or until cooked through.  Serve with your favourite tomato sauce