This basic tomato pasta sauce can be frozen for up to six months. Very convenient healthy recipes adapted from A Guide to Modern American Cooking by Pol Martin. You can simply heat up the pasta sauce, cook pasta and you have delicious gourmet healthy meals in no time. Perfect for busy weekends and even weekend get-together or gatherings with family and friends, tomato pasta is a classic dish universally loved. You can’t go wrong with the basic tomato pasta sauce.This recipe uses large tomatoes, peeled and chopped and seasoned with butter, onions, garlic, fresh parsley, dried oregano, dried thyme, bay leaf, crushed chilies, salt, pepper, and sugar. Tomato paste is also added to the sauce for additional flavor and texture.
The tomatoes should be peeled and chopped before cooking. To make it easier to peel the thin-skinned tomatoes, blanch them first in boiling water. Once the water boils, simply drop the tomatoes and take them out after about 20 seconds. Immediately drop them in a bowl of ice water andthe tomatoes can then be peeled easily by hand.After peeling, cut the tomatoes in half and take out the seeds and pulp to core them. Dice the tomatoes into large or small chunks depending on your preference.
Ingredients: 2 tablespoons oil, 1 tablespoon melted butter, 2 onions, finely chopped, 2 garlic cloves, minced or thinly sliced, 12 large tomatoes, peeled and chopped, 3 sprigs fresh parsley, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 bay leaf, ¼ teaspoon crushed chilies, 5 ½ oz. tomato paste, Salt, Freshly ground pepper, Sugar
Pour the oil and butter into a large skillet and heat over low fire. Once the butter melts, add the onion and garlic. Stir to blend. Cover and cook 5 minutes. Add the tomatoes, parsley, oregano, thyme, bay leaf, and chilies, and a pinch of sugar. Stir. Cover and cook 15 minutes, stirring occasionally. Uncover and add the tomato paste. Stir well and cook 10 to 15 minutes, or until heated through. Force the sauce through a sieve, if desired.
You can make chunky tomato or a smooth tomato sauce. If you want a chunky tomato sauce, Dice the tomatoes into larger pieces. If you want a smooth tomato sauce, pass the sauce through a sieve after cooking. You can also use an immersion blender to puree the tomatoes. The longer you simmer the tomatoes, the deeper and the richer the flavor becomes. If you want your pasta sauce to have a slightly raw taste, simply cut the cooking time. To serve, pour the tomato sauce over cooked pasta and garnish with freshly grated Parmesan cheese.