Tomato Herb Sauce
Use in-season tomatoes to make a big batch of this homemade tomato-basil sauce. I made it with fresh basil and oregano picked from my patio herb pots. I tore the recipe, by Victoria Walsh, from Chatelaine magazine a couple of years ago. For less heat, leave out the chili flakes and serve them in a shaker on the side when you serve the sauce over pasta. I sometimes make this sauce with bacon: chop and fry bacon slices, add a little less olive oil, then proceed with adding the garlic and onions.
If the tomatoes are very acidic, adding a little sugar as the recipe suggests won't help. Instead, add 1/4 tsp. baking soda, stir in the sauce. Sauce will fizz as the baking soda neutralizes the acidity. Add a pinch more if necessary. But too much will flatten the taste of the sauce.
5 lbs fresh, ripe tomatoes (about 20 plum tomatoes or 12 med. beefsteak)
1/4 cup olive oil
8 cloves garlic
2 large onions
small can tomato paste (156 ml or 5.5 oz)
1 tbsp dried basil (I use a bit of fresh, finely chopped)
1 tbsp dried oregano (I use a bit of fresh, finely chopped)
2 tsp. hot red chili flakes
1 tsp salt
1 tbsp granulated sugar (optional--if your tomatoes are sweet, omit)
1/2 cup chopped fresh basil
- Skin the tomatoes by slicing an X in the bottom of each, adding to boiling water for about 30 seconds, then removing and popping off the skin. (I leave the skins on the organic tomatoes I grow.)
- Cut tomatoes in chunks.
- Heat oil in a large, wide saucepan over medium-low heat.
- Chop garlic and onions and add to oil. Stir often till onions are soft, about 15 min.
- Stir in tomatoes, juice & seeds, tomato paste, 1 tbsp each of basil and oregano, chilies (if you like them) and salt.
- Increase heat to high, bring to a boil.
- Reduce heat to medium-low and simmer partially covered about 1 hr. till thickened, stirring often.
- Taste and add a little sugar if needed.
- Chop fresh basil and stir into sauce.
- Use immediately or refrigerate up to 1 week.
- Freeze sauce in 1 or 2 cup portions, up to 3 months.
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Many of the following recipes are from a cookbook belonging to my late mother-in-law Nan, The Italian Cookbook, by Maria Luisa Taglienti, 1950. Nan was a Scot, but her husband's family was Italian.
Meatless Italian Tomato Sauce (from Tomato Paste)
Enough for 1 lb. macaroni or rice
- 1/3 cup olive oil
- 1 clove garlic
- 2 six-ounce cans tomato paste
- 2 leaves fresh sweet basil OR 1/8 tsp dried basil
- 2 cups water
- 1/8 tsp oregano
- salt and pepper to taste
Mix tomato paste with water.
Add to hot oil in saucepan, together with basil and oregano.
Cook uncovered over low heat 35 -45 minutes, or until sauce is thick.
Season to taste.
Tomato Sauce with Mushrooms (from Tomato Paste)
Enough for 1 lb. macaroni or rice.
- 1/2 pound sliced mushrooms
- 1/4 cup onion, minced
- 1 Tbsp parsley, minced
- 1 Tbsp celery, minced
- 2 Tbsp carrots, minced
- 1/4 cup butter OR olive oil
- 1 cup tomato paste
- 1-1/2 cups water
- salt and pepper to taste
Saute onions, celery, parsley and carrots in butter or oil until onion is soft.
In a bowl, mix tomato paste and water. Add to the pan.
Simmer uncovered for 25 minutes.
Add mushrooms, season to taste, simmer 10-15 minutes more.
Tomato Sauce Bolognese (Tomato Paste with Ground Beef and Cream)
For those who don't like pasta with cream sauce, this recipe can be made with beef broth instead of milk, but milk is supposed to be used to make a superior sauce Bolognese.
- 6 Tbsp butter
- 1 slice prosciutto, finely sliced OR 1/4 cup bacon, chopped
- 1 small onion, chopped very fine
- 1/4 cup carrot, chopped fine
- 1/2 pound ground beef
- 1 strip lemon peel (1 inch long and 2 inches wide)
- 1/8 tsp nutmeg
- 2 Tbsp tomato paste
- 2-1/2 cups homogenized milk OR beef broth
- 1/4 cup heavy cream (whipping cream)
- salt and pepper to taste
Place butter and bacon or prosciutto in saucepan.
When butter melts, stir in onion and carrot.
Add meat and brown over medium heat, stirring occasionally.
Add lemon peel and nutmeg, stir 1 minute.
Add tomato paste and milk, stirring until paste is blended.
Add salt and pepper to taste.
Cover and simmer slowly, 1 hour, stirring occasionally.
Remove lemon peel and add cream.
Simmer 2 minutes more.
Homemade Tomato Sauce (from Tomato Paste with Ground Beef)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
- 1 lb. ground beef
- 2 Italian sausages, chopped
- 8 cups Roma tomatoes
- 2 6-oz cans tomato paste
- 2 Tbsp sugar (or less, to taste)
- 1 Tbsp dry oregano
- 1 Tbsp dry basil
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 cup grated Parmesan
Saute onion and garlic in oil in a pot until soft.
Brown beef and sausage.
Pour off all but 2 Tbsp fat.
Stir in remaining ingredients except cheese.
Simmer, uncovered, stirring frequently, at least 45 minutes or until sauce thickens.
Stir in cheese and cool.
Makes 12 cups.
Can be frozen in plastic containers.
Tomato Sauce Italian Style (Tomato Paste, with Ground Pork)
With only two six-ounce cans of tomato paste, make enough sauce for 1 to 1-1/2 lbs. of macaroni or rice.
- 1/3 cup olive oil
- 2 small cloves garlic
- 1/4 pound fresh ground pork
- 2 six-ounce cans tomato paste
- 2-1/2 cups warm water
- 1/2 Tbsp parsley, minced
- 2 leaves fresh sweet basil or 1/8 tsp dried basil
- salt and pepper to taste
In a bowl, mix 2 cans tomato paste with 2-1/2 cups warm water.
In a large saucepan, heat the olive oil, then saute the garlic. Discard garlic when golden.
Add pork and brown, stirring with fork.
Add the tomato paste mixture, herbs and seasonings.
Simmer uncovered for 1 hour, adding a little water if sauce becomes too thick.
Quick Pizzaiola Sauce (Fresh or Canned Tomatoes)
Enough for 1 lb. macaroni or rice
- 3 Tbsp olive oil
- 1 large clove garlic
- 1-1/2 pounds very ripe Roma (Italian plum) tomatoes, peeled and diced OR 3 cups canned Italian peeled tomatoes, diced.
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp dried oregano
- 1 tsp parsley, chopped fine
Saute garlic in oil until golden (not brown). Discard garlic.
Add tomatoes and rest of ingredients.
Cook uncovered over medium heat about 25 minutes, stirring occasionally.
Taste for seasoning.
Tomato Sauce Sicilian Style (Roma Tomato, Eggplant and Pepper)
Enough for 1 pound macaroni or rice
- 1 cup peeled and diced eggplant
- 2-1/2 pounds very ripe Roma (Italian plum) tomatoes
- 1/3 cup olive oil
- 1 clove garlic
- 1 sweet red pepper, minced
- 4 leaves fresh basil, minced OR 4 anchovy fillets, minced
- salt and pepper to taste
Place tomatoes in hot water and let stand 5 minutes. Drain, dice and pass through a sieve.
Saute garlic in olive oil until golden. Remove garlic and discard.
Add eggplant to oil. Simmer 5 minutes, stirring occasionally.
Add tomatoes, red pepper and basil.
Cook uncovered over low heat 40 minutes or until sauce is thick.
Add basil or anchovies and simmer 5 minutes more.
Season to taste.
Tomato Sauce Neapolitan Style (Roma Tomato)
Enough for 1 lb. macaroni or rice
- 3 Tbsp butter
- 2 Tbsp olive oil
- 2-1/2 pounds very ripe Roma (Italian plum) tomatoes
- 3 leaves fresh basil OR 1/4 tsp dried basil
- salt and pepper to taste
Place tomatoes in hot water and let stand 5 minutes. Drain, dice and pass through a sieve.
Place butter and oil in saucepan, together with tomatoes and basil
Cook uncovered over low heat 45 minutes or until thick.
Season to taste.
