Recipe(tried): Tomato Sauces using fresh tomatoes

Here are some tomato sauce recipes previously posted on TKL. Some would be excellent as pizza sauces. You will find specific pizza sauce recipes on TKL calling for tomato sauce. Use the search box for: pizza sauce

Hope this helps.
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Recipe: Fresh Tomato Sauce
Posted By: Marie, NJ in TKL Chat Room
Date: July 22nd 2001

FRESH TOMATO SAUCE

2 cups chopped fresh ripe tomatoes, juiced and
seeded (plum tomatoes work well for this)
1/4 cup extra virgin olive oil
1/4 cup chopped fresh basil
1/4 tsp. minced fresh garlic
1 envelope (1 tsp.) powdered chicken broth base
1/2 box bow-tie pasta
Freshly grated Parmesan or Romano cheese

Mix all ingredients except pasta. Meanwhile cook
pasta according to box directions. When done, drain
well BUT DO NOT RINSE. Mix with tomato mixture.
Sprinkle with Parmesan cheese. Serve immediately.

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Recipe(tried): Fresh Tomato Sauce
Posted By: G
Date: August 4th 1999
In Reply to: ISO of Cherry Tomato Recipes
Board: TKL Cooking Club

this is my mother's recipe - something my
Italian grandmother's would never approve of though,
since the sauce doesn't cook on the stove all day LOL!
I love it! If you like cilantro, it's good substitued for the
basil.

MOM'S FRESH TOMATO SAUCE

1/3 cup extra virgin olive oil
2 cups cherry tomatoes, quartered
4 cloves garlic, coarsely chopped or thinly sliced
1/3 cup fresh basil, chopped
salt and freshly ground black pepper to taste
Optional: 1 large bunch fresh arugala, cleaned and torn
into bite sized pieces.

1 saucepan

pound capellini or thin spaghetti
shaved parmesan cheese

Heat the olive oil in a saucepan over medium heat.
Add the chopped tomatoes and their juice to the skillet
and cook for 5 minutes.

Stir in garlic, basil and seasonings and simmer 5
minutes.

Remove sauce from heat and stir in the arugala if using
it, now. Set aside and keep warm.

Bring a large pot of salted water to a boil and cook the
pasta until al dente.

Drain the pasta and return it to the cooking pot. Add
the sauce and toss to combine.

Serve pasta in warmed bowls topped with shaved
parmesan cheese.
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Recipe(tried): Tomato Pasta Sauce
Posted By: Joanne, Melb. Australia
Date: September 13th 1999
Board: TKL Cooking Club

Here's one I made last summer. It
freezes really well, so I usually make
double or triple

TOMATO PASTA SAUCE

Serves 6
4tsps oil
2 finely chopped onions
2tsps crushed garlic
2tsps dried basil
1tsp dried mint
1/4cup tomato paste
2lb 2oz ripe Roma tomatoes, peeled & chopped
freshly ground black pepper
1tsp brown sugar
Heat oil in pan, add onion & garlic &
cook slowly over moderate heat
10mins. Add herbs, tomato paste &
tomatoes. Simmer 40mins. Add
pepper & sugar & use as desired.Another Recipe Marinara Sauce
Posted By: Joan
Date: September 14th 1999
Board: TKL Cooking Club Here is another Tomato Sauce Recipe.
It is a marinara sauce that uses
bacon for flavoring.

Basic Marinara Sauce

6 Slices of Bacon
1/4 cup of olive oil
3 onions
2 gloves of garlic
3 pounds of fresh tomotoes
Fresh or dried basil to taste
3 sprigs of parsley
Salt
Pepper

Cut the bacon into small pieces and
fry until almost crisp. Add the olive oil
and peeled and chopped onions and
garlic. Saute until they are nicely
colored and soft. Add the fresh tomotoes,
unpeeled and unseeded, basil, parsley, salt and pepper. Cook slowly
until the tomotoes are cooked down and
thickened.

Strain through a fine strainer or put in
an electric blender to smooth. Return
to the stove and simmer for another
hour. Taste for seasoning and serve
over pasta.
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Recipe(tried): Fresh tomato sauces
Posted By: Terrie in Maryland
Date: August 19th 2000
In Reply to: ISO: Fresh Tomato sauce
Board: recipelink.com Cooking Club

Any cooked sauce that calls for canned tomatoes will
also work for your fresh tomatoes. Here is one that is
just a little different. It comes from an old cookbook
called "Monet's Table" - so this is an older, French
style method. Since there are no onions and garlic, it
really lets the tomatoes shine through. I've seen
several recipes that use butter instead of olive oil with
fresh tomatoes, both Italian and French.

Fresh Tomato Sauce

6 large ripe tomatoes, peeled and seeded
1 large sprig thyme
1 bay leaf
1/4 - 1/2 teaspoon salt (start with 1/4 tsp and adjust
after cooking - ham will add additional salt, if using)
1/4 teaspoon pepper
2 tablespoons unsalted butter
1/2 cup diced lean ham (optional)

Chop the tomatoes, add to a saucepan with the herbs,
salt and pepper; do not cover. Bring to the boil and as
soon as the tomatoes begin to boil, reduce the heat.
Simmer them, uncovered, until they form a puree
(about 20-25 minutes). Pass them through a sieve (or
food mill; this step forms a smooth sauce and is
optional). Add the butter to the tomato sauce just
before serving, as well as the diced ham, if desired.Here is a recipe for raw tomato sauce. It's very similar
in ingredients and method to others I've seen (except
for the addition of parmesan). This type of sauce is
tossed with hot, freshly cooked pasta just before
serving.

FRESH TOMATO SAUCE

2 cups seeded, and coarsely chopped tomato
1/2 cup extra virgin olive oil
1 cup firmly packed fresh basil leaves, minced
1 cup firmly packed fresh parsley leaves, minced
3 tablespoons freshly grated Parmesan
3 garlic cloves, or to taste, minced
2 teaspoons salt

In a bowl combine well all the sauce ingredients and let
the sauce stand at room temperature, covered, for at
least 1 hour and up to 4 hours.