How do you make a light tomato sauce?

Answer 1

Cook 5 to 6 minutes until the garlic begins to brown. Stir in a tablespoon of tomato paste and cook another 1 to 3 minutes, stirring constantly. Add the blended tomatoes, 1/2 cup of red wine if you have it or a 1/2 cup of water. Simmer the sauce until it thickens and season with more salt and pepper, if you want to.

Answer 2

You need two tomatoes and one onion. First you need to cut them in half, then you need to blend it with a glass of water. Then put the sauce in a sauce pan and add a little bit more water, when it starts boiling, add salt and other condiments of your choice.

Answer 3

The majority of people enjoy eating tomatoes and when the garden is full of red, ripe, sweet tomatoes, a simple pasta sauce can be a delicious way to prepare a meal. Tomatoes right off the vine are loaded with flavor and it is easy to make a simple pasta sauce without even peeling the tomatoes before hand. Basil, garlic, oregano, a pinch of salt and sugar will turn out a sauce for pasta or even as a dipping sauce for garlic bread or breadsticks.

The first thing to do is pick the tomatoes, wash them, and remove the green core from the tomato. Depending on how large they are, the tomatoes can be sliced lengthwise into segments. A little olive oil added to a saute or frying pan is the perfect way to cook the tomatoes down. When the tomatoes are soft, the skins will either fall off or can be easily removed from the tomato pulp using a one fork for lifting the skin out and the other for holding the tomato down.

As the tomato sauce thickens, the other ingredients can be added in reasonable proportions depending on individual tastes. When the simple pasta sauce is nearly smooth, the cook should test the seasonings before he serves it. If the tomato pieces are cooked through but do not disintegrate, a potato masher or fork can be used to crush them to make a smoother sauce.

This simple pasta sauce can also be put in a blender or a food processer to make it even smoother. People who do not want seeds in their sauce can remove the seeds from the tomatoes before they add them to the pan. Sometimes blenders and food processors will grind the seeds so finely that they are indistinguishable in a sauce.

Sometimes people with bumper crops of tomatoes will make a big batch of a simple pasta sauce and freeze it to eat during the winter. A homemade simple pasta sauce tastes good any time of year, and on a cold winter’s night, eating pasta with a homemade sauce can bring back memories of warmer times.

Answer 4

Your vegetable patch is ground zero for red gold -- fresh tomatoes. A sun kissed, vine ripened garden tomato is bursting with flavor, and there's no comparison between the taste of a home grown tomato and store bought tomatoes prematurely ripened using ethylene gas.

The only trouble with a big garden tomato harvest is that it can be an embarrassment of riches. What do you do with all those extra ripe, juicy tomatoes? Well, you make fresh tomato sauce, that's what.

Homemade tomato and marinara sauces have bright, fresh flavor, and they're surprisingly easy to prepare. Our simple recipe will create a sauce that's great on pasta, in soups or in stews. Use your imagination.

Fresh Tomato Sauce Recipe

Ingredients

2 lbs. plum or tomatoes

5 tablespoons olive oil

1 yellow onion, chopped

2 cloves garlic, minced fine

1 tablespoon Cream Sherry

1 teaspoon dried oregano

1/4 teaspoon black pepper

2 Tbs. fresh basil leaves

1 oz. Parmesan cheese, grated

Salt to taste

Directions

Step 1 - Remove Tomato Skins

Wash tomatoes and score them on the bottoms with a large X, just splitting the skin. Place small batches (four or five at a time) in a large pot of boiling water for 45 seconds. The larger the pot, the more tomatoes you can include. The idea here is to soften just the outermost layer of tomato meat in order to loosen the skins so they'll come off easily. Using lots of hot water (or fewer tomatoes) insures that the water temperature won't drop too much when the tomatoes area added. Don't leave the tomatoes in the water too long, you don't want to boil them.

Remove tomatoes with a spider or slotted spoon. Let cool for three to five minutes and then remove the skins. They should just slip off. If not, junk them in hot water for another minute or two.

Step 2 - Chop Tomatoes

Rough chop tomatoes, discarding the stem ends and any loose seeds. Note: Some people don't mind the seeds, while others think they make tomato sauce bitter. If you want to remove a majority of the seeds from cooked tomatoes, slit the tomatoes lengthwise and scoop out the seeds with a small spoon. Then rough chop the cooked tomatoes as you would normally.

Step 3 - Cook the Onion and Garlic

In a large saucepan, heat oil and add chopped onion. Cook on medium heat until glassy (about four minutes). Add garlic and continue cooking for an additional two to three minutes.

Step 4 - Add Tomato

Once the onion mixture is ready, add tomatoes, oregano, pepper, salt and Cream Sherry. Very acidic tomatoes can have a metallic taste, and adding Cream Sherry will create a sweeter sauce. The recipe calls for a tablespoon of Cream Sherry, but you can add as much as three tablespoons depending on the acid content of the tomatoes you're using.

Cover the pan and reduce heat to a low simmer. Cook for 40 minutes. Remove the pan lid and continue cooking until the sauce has achieved a consistency you like - probably an additional 20 minutes or so.

While the sauce is still warm, add the fresh basil and Parmesan cheese. Stir to incorporate.

Tip: For added sweetness, include an ounce of pureed carrot to the sauce when you add the Sherry. You won't taste carrot, but the tomatoes will be creamier and have less of a bite.