dd them, along with the tomato sauce and tomato past. Stir in the
Put olive oil in pan over low heat.
Saute garlic to a golden brown color.
Add cans of Contadina tomato sauce, salt and pepper to taste.
Also add 1/4 teaspoon dried basil.
Stir to a boil on high heat.
Then lower to medium heat.
Cook for 15 minutes.
Add 1/2 pint light cream.
Stir occasionally for 5 minutes.
Last add 2 ounces of vodka.
Bring to a boil.
Serve over cooked macaroni.
rom burning.
Add the tomato sauce, puree, basil, oregano and salt
Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.
In a large skillet, combine all ingredients as needed.
Cook beef until brown; drain fat.
Add tomato sauce and paste.
Put about 1 cup of water.
It needs to be thick tomato sauce.
Simmer sauce for 1/2 hour.
While sauce is simmering, boil water in a deep pan.
Add mostaccioli with 2 teaspoons salt so the mostaccioli won't stick.
Cook mostaccioli for 15 to 20 minutes. Drain.
Serve sauce over mostaccioli.
Serves 6 to 7.
Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.
In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls.
Drop balls into simmering sauce Cover and cook about 20 minutes.
Serve over the pasta of your choice with additional grated cheese.
Saute first six ingredients in olive oil.
Add tomato sauce, brown sugar, miso and mushrooms.
Simmer for 1 to 2 hours.
Start by making the tomato sauce.
Combine the onions, canned
as 4.
Pour the tomato sauce into a large flat oven
n bottom of pre-heated sauce pot and let it heat
Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
For the tomato sauce, heat oil in a medium
inutes.
Add in the tomato paste and stir for 1
Set aside.
Place the tomato sauce in a small saucepan and
eanwhile, to make the roasted tomato sauce, place tomatoes on a baking
Heat 1 tsp oil in a saucepan and saute onion for 2 mins. Add tomato sauce and stock. Simmer for 5 mins. Set aside.
Meanwhile, cook pasta in boiling salted water until al dente. Drain.
Heat 2 tbsp oil in a nonstick pan. Season salmon and coat in flour, tapping off excess. Saute for 5-8 mins, turning once. Add cheese and season. Toss with pasta and sprinkle with chili flakes and dried parsley. Serve with tomato sauce.
eanwhile, to make the spicy tomato sauce, heat oil in a frying
Heat oil in a frying pan over medium heat. Cook bacon, celery, onion, carrot and chili, stirring, until onion softens. Add tomato paste and cook, stirring, for 1 min. Transfer to a 4.5 quart slow cooker. Stir in tomato sauce, chicken stock, sugar and beans. Cook, covered, on low for 8 hours.
Stir in parsley and season to taste.
esired.
To make the tomato sauce, heat olive oil in a
Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
Cover and cook slowly for 20 minutes.
In a separate skillet, heat remaining oil until it is very hot.
Add in the shrimp; stir-fry quickly over high heat for 1 minute.
Add shrimp to tomato sauce and continue cooking for 4-5 minutes.