nd parmesan separately.
FOR SIMPLE TOMATO SAUCE: Pulse the tomatoes in
Heat olive oil in a large, heavy pot over medium heat. Cook and stir onion and garlic in hot oil until tender, 5 to 7 minutes.
Stir crushed tomatoes, tomato sauce, tomato paste, and water with the onion mixture until smooth; add sugar, parsley, basil, salt, Italian seasoning, fennel, and pepper. Stir the mixture, bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and the seasonings have permeated the sauce, 1 hour to 90 minutes.
Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
Cook meat in frying pan and drain off grease. Add flour and stir. Then add tomato paste with small can of water. Stir. Then add about two small cans more of water. Delicious over rice.
Brown garlic in hot oil.
Add tomato paste, water and herbs. Simmer on low heat for 2 1/2 to 3 hours, stirring occasionally. If too thick, add a little water.
hite.
then add the tomato paste till it is covered, add
eppers, minced garlic cloves and tomato paste and boil for 20 minutes
lend in the wine and tomato paste and set aside.
Place
Pour tomato juice into small stockpot.
Add garlic.
Bring sauce to a boil.
turn down to medium, and simmer for about 1 hour, stirring occosionally.
Add can of tomato paste and continue cooking until paste is blended in with sauce and sauce has thickened.
Serve over spaghetti, enjoy!
Optional: add 1 1/2 lb. browned ground beef or meatballs.
recipe can be doubled or tripled and frozen.
epper, parmesan, crushed tomatoes and tomato paste.
Mix well and let
Heat oven to 450.
In bowl, combine tomatoes, tomato paste and garlic, mix well.
Spread tomato mixture over pizza crust, top with mozarella.
Bake at 450 for 8-10 minutes or until cheese is melted. The original recipe calls for the basil to be added with the cheese, but personally, I like the freshness of the basil if you add it during the last minute of cooking, just so it wilts a little.
aking dish, spread 2 cups tomato sauce. Working with 1 pasta
eturn beef to pan. Add tomato paste and stir well. Add crushed
ater, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed
Prepare basic pate a choux recipe. Add mashed potatoes and parsley
he original measurements of this recipe) and bring to the boil
ook this portion of the recipe. I use a medium low
Heat oil in a heavy saucepan.
Add onion, celery and garlic clove (cool slightly), about 3 minutes.
Crumble ground chuck into mixture.
Brown well.
Add salt and pepper.
Clove of garlic may be removed after browning.
Add tomato paste and stir.
Add water and stir thoroughly.
Cover and let simmer over low flame (3 minutes).
Add tomato sauce, sugar, oregano, basil and garlic powder. Stir well.
Cover and simmer over flame for 45 minutes, stirring occasionally.
Recipe is for 1 1/2 pounds of spaghetti.
Prepare the meatball recipe as directed on the recipe; transfer to a plate
In large pan heat 1 1/2 tablespoons olive oil, add garlic and saute, tilt the olive oil in pan to cover the garlic, saute until opaque.
Immediately add tomato juice, sugar, salt, pepper, sweet basil, and bay leaves. Simmer for about 45 minutes.
Smash the garlic cloves with a fork, add the tomato paste in sauce and a can of water.
In large skillet cook ground beef, drain well (pat with paper towel).
Add beef in sauce, and Simmer at least 2 hours until sauce turns dark red.
Serve with 1 lb. pasta and fresh grated Asiago cheese.