Sauce Tomate, is a Tomato based sauce, traditionally thickened with a roux or simmered for an extended period to condense flavours and thicken sauce.Tomatoes have a rich flavour, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners like roux). All of these qualities make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds optionally removed), cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt
Tomato Sauce (Salsa di Pomodoro)
2 onions, minced
2 stalks of celery, minced
1 carrot, mince or shredded
2 cloves of garlic minced
1 teaspoon dry oregano
2 can (28 ounces) crushed tomatoes
olive oil
1 teaspoon salt,
1/8 pepper
1-2 handful fresh basil or 1 tablespoon dry
Preheat Oven to 375°F
In a 2 quart casserole with lid, put the vegetables and olive oil. Cover and Microwave for 15 minutes. Add the tomatoes, add salt, pepper, oregano and stir well.
Put in the oven for about 30 minutes uncovered, stir and turn down oven to 325°F cover and let simmer in oven for 1 hour. Check if the sauce is the thickness you want remove, if it is still to thin uncover and let cook for another 30 minutes. In the last 5 minutes of cooking add the basil leaves,or put in slow cooker overnight on low.
Marinara Sauce
1 28-ounce cans diced plum tomatoes
1 28-ounce cans crushed plum tomatoes
3 teaspoons olive oil
3 teaspoons olive oil
5 teaspoons finely minced garlic
2 1/2 teaspoons dried oregano, crumbled
Salt and pepper, to taste
2/3 cup minced fresh parsley
In a medium saucepan, heat the oil, and add the garlic. Sauté the garlic, stirring (do not let it brown). Add the tomatoes, oregano, salt and pepper. Bring the sauce to a boil, reduce the heat and simmer the sauce for 20 minutes. Remove the sauce from the heat and stir in the parsley.
Bolognese Sauce
1 pound of ground beef
1 pound of sweet gf italian sausage
3 ribs of celery chopped
1 medium onion chopped
2 cloves of garlic chopped
2 medium carrots shredded
2 medium carrots shredded
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
1 teaspoon fennel seed crushed
1 teaspoons dried basil
4 tablespoons fresh italian parsley chopped
1 teaspoon salt
1 teaspoon italian seasoning
1/2 teaspoon ground pepper
To Prepare Bolognese Sauce
Start with the following in a pot, brown the ground beef and Italian sausage (ensure you break meat into very small pieces to make sauce easer to spread). Remove from pan and add onions, carrots, celery and garlic sauté until onions are translucent.
Add the crushed tomatoes, tomato sauce, tomato paste, and 1/2 cup of water;
stir to combine.
Add seasonings, Put in the oven for about 30 minutes uncovered, stir and turn down oven to 325°F cover and let simmer in oven for 1 hour. Check if the sauce is the thickness you want remove, if it is still to thin uncover and let cook for another 30 minutes. In the last 5 minutes of cooking add the basil leaves,or put in slow cooker overnight on low.
