Recipezaar: Tomatoes,Sauces recipes

Egyptian Garlic & Coriander Chunky Marinara

Tue, 13 Jan 2009 02:09:25 -0500

This is the sauce from a salmon recipe from Ana Sortun's book "Spice: Flavors of the Mediterranean." It's served with pan-seared salmon, but would be nice as a pasta sauce as well (though I *really* recommend it with salmon!). This sauce can be made vegan if you omit the butter (in that case, add a little more olive oil). The book suggests using cilantro as a garnish instead of parsley, if desired, which makes sense, considering the coriander... -- posted by SJBG

Mark Bittman's Tomato-Onion Salsa

Wed, 14 Jan 2009 22:26:06 -0500

This is a very easy mild salsa recipe from Mark Bittman's excellent cookbook, "How to Cook Everything". This simple recipe is good as is but is also well suited to adding it whatever flavours you enjoy. (You can add some chopped cilantro, lime juice instead of lemon, corn kernels, chile peppers, etc...) Makes about 2 cups. -- posted by blucoat

Very Quick and Easy Salsa

Sun, 18 Jan 2009 01:36:31 -0500

I don't know where I found this recipe but everyone really loves it. We can't go to any of our friends home without them asking us to bring it. We tend to use more jalapenos than it calls for but that's a matter of taste of course. -- posted by Papa in Mass.

Easy Enchilada Sauce

Tue, 20 Jan 2009 17:54:02 -0500

I wanted to make enchiladas, but had no sauce. Found this online and subbed the chicken broth for vegetable broth. I was wonderful! -- posted by Kozmic Blues

Sambuca Tomato Sauce

Thu, 22 Jan 2009 16:47:42 -0500

This recipe has all the elements to enhance lightly grilled summer shrimp, steamed cherrystones or mussels & maybe even as a base for stewed quarters of blue crab. The anise flavor of Sambuca should meld beautifully with the brightness of fresh tomatoes & the pungency of fresh Genovese basil. The author suggested it on bruschetta (mmmm toasty grilled chunks of olive oil brushed country bread!) This recipe was a Washington Post 2008 Top Tomato Recipe Contest finalist from Susan Lee Mahan of Bethesda. Strong work Susan! She also suggests slipping the tomato skins before proceeding with the recipe - up to you - I don't mind them a bit. Dreaming of summer 'maters.... I hope lining up some outstanding tomato recipes doesn't constitute "counting yer chickens..." -- posted by Buster's friend

Quick and Easy Salsa

Tue, 27 Jan 2009 18:46:53 -0500

Simple to make, delicious salsa. Has been very popular everywhere I have served it. You can use fresh tomatoes if you have a garden or farmers market you use, other than that, the best consistency is with canned. -- posted by chilis n' peppers

Tomato Sauce

Wed, 28 Jan 2009 01:16:25 -0500

I hate it when I run out of tomato sauce so here is one from Nick Stellino. It sounds very good -- posted by Charlotte J

Cocktail Sauce (Gluten, Dairy, Egg, Citrus, Hfcs Free)

Mon, 02 Feb 2009 01:36:54 -0500

Cocktail sauce for people who can't eat anything -- posted by Chef #1091506

Pomodoro Sauce

Fri, 06 Feb 2009 17:15:04 -0500

Adapted from a recipe in Rick Tramonto's _Osteria_. He adds red pepper flakes (a pinch); I leave them out. -- posted by DrGaellon

Easy Meat Sauce (America's Test Kitchen)

Mon, 23 Feb 2009 11:06:06 -0500

from America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Bolognese-style meat sauce in under 60 minutes. The meaty flavor comes from the mushrooms; the beef is NOT browned to prevent it from becoming rubbery. Do not be tempted to use a different fat-percentage. 80% lean beef will yield a greasy sauce. 90% lean will become chewy. -- posted by DrGaellon

Creamy Tomato Sauce (America's Test Kitchen)

Mon, 23 Feb 2009 11:21:35 -0500

From America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Works best with short tubular pasta like ziti, penne or rigatoni. -- posted by DrGaellon

Phyllis' Fresh Salsa

Mon, 23 Feb 2009 13:23:40 -0500

This recipe is a great way to add extra vegetables to your diet without adding the extra salt and preservatives of the bottled stuff. -- posted by budgiesntiels

Bell Pepper Salsa

Tue, 24 Feb 2009 11:19:00 -0500

Not having a recipe for salsa (and having peppers that needed to be used), this was my 'making it up as i go' attempt that turned out well. Using a blender makes this super quick and easy to throw together. With the habanero I used, the salsa came out with a bit of a bite! This of course can change depending on your peppers, but if you'd like it tamer, I'm sure a jalapeno could be used instead. The flavour of the garlic is pronounced, so adjust to suit your tastes. The tequila isn't needed, but I like what it adds to the salsa. Goes well with cornmeal pancakes. -- posted by Chef #502819

Basic(But Delicious) Tomato Sauce

Sat, 28 Feb 2009 02:22:06 -0500

This is a great sauce for pasta, even makes good pizza sauce. When I make a batch, I normally use half, then freeze the rest in smaller containers so I always have some on hand! -- posted by DramaQueen14

Pink Vodka Sauce With Pasta (Fast & Easy)

Mon, 02 Mar 2009 01:24:41 -0500

No one has to know how simple and quick this recipe is to make. I usually have everything on hand, so it is wonderful for those last-minute dinner guests or late night suppers. -- posted by Alan in SW Florida

Dried Cranberry Salsa

Mon, 02 Mar 2009 01:36:04 -0500

This salsa is a tasty accompaniment to chicken, duck, turkey, pork-and its dynamite on salmon. For a change of pace, try it on enchiladas. Or just eat it with tortilla chips. The red and green colors are appropriate for a holiday season buffet. -- posted by MadAir

Uncooked Tomato Sauce

Sun, 08 Mar 2009 17:32:28 -0400

Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish. -- posted by Lille

Fresh Herb Tomato Sauce

Mon, 16 Mar 2009 19:52:47 -0400

Everytime my herb garden gets out of control I make this delicious sauce. -- posted by Chef Capani

Lexington-Style BBQ Sauce

Thu, 19 Mar 2009 18:04:42 -0400

I have always loved Lexington BBQ sauce, and after much experimenting, I believe I have finally mastered the sweet tang of Lexington sauce! Because my diet is strictly pork-free, I served this sauce with pulled chicken breast and my parents LOVED IT! -- posted by Health Nut 101

Spicy Salsa

Wed, 25 Mar 2009 12:04:40 -0400

This hot and spicy salsa can eaten with corn chips or as a spreadable condiment on steaks. Warning: Very Hot. -- posted by RolandTheGun

5 Minute, No Cook Marinara Sauce

Fri, 27 Mar 2009 01:17:00 -0400

Another Ani Phyo recipe from her blog for all the raw foodies out there! -- posted by ThatSouthernBelle

Hope's Spaghetti Sauce

Mon, 30 Mar 2009 18:20:48 -0400

Easy homemade spaghetti sauce. Could be prepared in crockpot too. -- posted by Chef #1214810

Family Marinara

Wed, 01 Apr 2009 12:37:58 -0400

This is my own version of the family marinara recipe that we've been making for generations. I think the biggest difference between the different family members' recipes are the herbs we choose to flavor the sauce with, but the basic preparation is the same. Marinara is actually quite easy to make, and it goes wonderfully on any pasta, as well as chicken dishes, cutlets, or eggplant. It is also wonderful to eat when you are sick, since the onions and garlic are great antiseptics and the tomatoes are full of vitamin C! And finally, this sauce also freezes great. See note below. -- posted by Starrah

Tomato and Red Onion Salsa

Thu, 16 Apr 2009 02:19:37 -0400

I use this on scrambled eggs, grilled chicken or fish. Easy to make and more tasty than the Trader Joes tubs (I think). Tastes even better the next day when all the flavors fuse together! -- posted by eileen513

Miracle Salsa

Sat, 18 Apr 2009 16:59:13 -0400

This is a very basic salsa recipe that my third grade students made in class. The "miracle" part of the title comes from the sound (or lack thereof) in the classroom after it was made. -- posted by MacMama63

Spanish Tomato Sauce With Garlic and Orange

Sun, 19 Apr 2009 23:52:57 -0400

Received in email - will try when my San Marzanos ripen. This may be just the thing for canned tomatoes next winter when citrus comes into season but will splurge for at least one summer orange to try her out with fresh tomatoes. Received in email from gourmet_recipes_from_around_the_world. -- posted by Buster's friend

Ancho Chili Puree

Tue, 28 Apr 2009 01:59:55 -0400

This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it. -- posted by Buster's friend

Spanish Sauce Burger Topping

Thu, 30 Apr 2009 01:41:37 -0400

This recipe comes from Chatelaine Food Express Quickies. There should be enough sauce to top 4 to 6 burgers.It's also delicious over fish and chicken. -- posted by Dreamer in Ontario

Babzys Easy, No Cook Pizza Sauce

Fri, 01 May 2009 03:14:51 -0400

This is my go-to sauce for our Friday night "Pizza Night". Very quick and easy to throw together and no cooking involved. The boiling water used in this recipe helps the flavors meld quickly without needing to simmer for any length of time. -- posted by Babzy

Tomato-Apple Salsa - 0 Ww Points

Tue, 05 May 2009 12:24:08 -0400

A fresh and unique salsa that is also healthy! I do not like cilantro and prefer just plain ol' parsley. This would be great with fish or chicken. Enjoy! -- posted by Nif

Cardwell's Spiced Tomato Relish (For Burgers)

Wed, 06 May 2009 00:34:55 -0400

They recommend serving this atop a burger stuffed with blue cheese finished off with some bacon. . .YUMMO! I imagine you could use this atop a grilled portabello for a great vegan meal too! This is a recipe from Cardwell's at the Plaza in St. Louis, MO which was published in Sauce Magazine in May 2009. -- posted by JanuaryBride

Mexican Tomato Sauce

Sat, 09 May 2009 12:19:32 -0400

This is an outstanding alternative to canned enchilada sauce. -- posted by IngridH

Ranchero Salsa

Sat, 09 May 2009 12:22:50 -0400

Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5. -- posted by alligirl

Chipotle Ketchup

Wed, 13 May 2009 22:09:13 -0400

From homesicktexan.blogspot.com Posted for ZWT5. -- posted by ThatSouthernBelle

A Pico De Gallo for Pico Addicts Anon.

Wed, 13 May 2009 22:19:43 -0400

Standing up from my chair, I nervously said, "Hi. I'm Bella and I'm addicted to Pico De Gallo." I had outed my addiction. --------------------------------------------------------------------------- I AM A PICO DE GALLO JUNKIE! --------------------------------------------------------------------------- From homesicktexan.blogspot.com -- posted by ThatSouthernBelle

Pasquale's Italian Tomato Sauce

Wed, 13 May 2009 22:20:02 -0400

This is a great basic tomato sauce that is excellent in many Italian recipes. Depending on what and who you are serving this to you can add hot pepper flakes to taste. -- posted by Kermit in Huntsville

Sun-Dried Tomato Pesto

Sat, 16 May 2009 10:51:20 -0400

I have not made this. The recipe comes from Canadian Living June 09 Issue. Make ahead directions below. -- posted by daisygrl64

Slow-Roasted Tomatoes With Capers and Olives

Wed, 20 May 2009 14:31:45 -0400

From www.taste.com.au. -- posted by Wendys Kitchen

Fresh Tomato Sauce

Fri, 22 May 2009 11:52:43 -0400

This is a great way to use up some of those summer tomatoes and the fresh taste is outstanding! From an October 1985 issue of Bon Appetit. The recipe was in "The Basics" section. -- posted by Leslie in Texas

Jiver's Jubilicious Jalapeno Jazz ( Salsa )

Fri, 22 May 2009 12:08:50 -0400

This wonderful no-cook salsa has been created by the Jammin' Java Jivers for ZWT5 Mexico/Tex-Mex/ SW USA Salsa Challenge. I'm posting it on behalf of the team. Each team member is represented by the ingredient which has qualities she feels represents her in some way. We hope you give our recipe a try. You won't regret it. Mama Cee Jay -mango - Mangos can be a comfort food, but being very rich in fiber, they can really make you go! So, be prepared!! ; lindseylcw - lime juice - Bitter and twisted ; Babzy - cumin - Because it has a smokey warm earthy flavor ; ellie_ - cilantro - It actually grows in my garden! ; Karen Elizabeth - onion - I identify with all the layers, being all dressed up against the cold! ; KissKiss - jalapeno - Just a little spicy ; Thymestudio - tomato - Sweet, tart redhead ; susie cooks - avocado - Not the shape of my body ; pixieglenn - garlic - Eats in in everything ; Dreamer in Ontario - hot sauce, to taste - Because I like things hot even though my family doesn't ; Katie337 - virgin olive oil - Unseen but important for flavour -- posted by Dreamer in Ontario

Almond, Basil & Tomato Pesto

Sat, 23 May 2009 17:46:57 -0400

A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta. -- posted by English_Rose

Simple Italian Sausage Pasta Sauce

Sun, 24 May 2009 02:38:51 -0400

This is great on pasta or rice. It's very easy and doesn't use a lot of ingredients. You could even add a can of Cannellini or Pinto beans (drained and rinsed) when you add the tomatoes to make the foundation for a basic sausage stew. -- posted by VickyJ

Amy's Fresh Salsa

Wed, 27 May 2009 22:31:45 -0400

This is a great salsa that you can make ahead of time and do not have to cook. It is an especially great summer recipe when you have a garden and is a must at all my familys parties! To make this, i used the little blender that came with my emersion blender, but if you dont have one you can use a small food processor. The salt will draw moisture out of the tomatoes, so if it bothers you you can drain it, but i dont bother. -- posted by hotdish

Six Pepper Salsa

Mon, 01 Jun 2009 00:06:07 -0400

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time. -- posted by CTRmom

Roasted Pineapple, Basil, Serrano and Saffron Salsa

Mon, 01 Jun 2009 00:40:48 -0400

Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue. -- posted by swissms

Rio Brava Salsa

Sun, 07 Jun 2009 22:44:00 -0400

From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements. -- posted by Barenaked Chef

Chipotle Salsa

Tue, 09 Jun 2009 13:01:59 -0400

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. -- posted by danspeca

Just Like Store-Bought Ketchup

Tue, 16 Jun 2009 01:46:23 -0400

Plan to try this out using home grown tomatoes. The recipe is from www.inmamaskitchen.com - a pretty interesting site. mama says it tastes just like store-bought so I am in! -- posted by Buster's friend

The Best Salsa Ever

Wed, 24 Jun 2009 11:42:13 -0400

I like a thin and spicy salsa for my tortilla chips, eggs, tacos and more. This is a very simple version of something you might find at a salsa bar in a Mexican restaurant. If you like it chunky you might consider diced tomatoes and less water. Not bad for something you can make with a $1 can of tomatoes and some ingredients in the spice rack. For a milder version you can skip the habanero sauce and use your favorite hot sauce. -- posted by NorCal Will

Pomodoro Sauce

Fri, 26 Jun 2009 03:14:33 -0400

A simple basic tomato sauce that my grandmother always makes. -- posted by Danielle I

Grandma's Chili Sauce Tomato Relish

Mon, 29 Jun 2009 00:47:59 -0400

This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips! -- posted by Chef Teer

Hot Chile Sauce

Mon, 29 Jun 2009 10:42:31 -0400

This is an old recipe that I've used for a long time. The level of "heat" depends on which peppers you use and how much chile pepper you like. Enjoy. -- posted by Alliebaba

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Red Wine Pancetta Bolognese

Sun, 05 Jul 2009 12:32:19 -0400

. -- posted by Brookelynne26

Diced Tomato Sauce

Sun, 05 Jul 2009 12:58:15 -0400

I use this for spagetti, goulash or with just meatballs! -- posted by tori.zombie

Bosnian Sataras (Satarash)

Wed, 08 Jul 2009 02:11:56 -0400

This is a basic type of sauce that goes great on top of potatoes, or on the side and with meat. We usually eat it with roasted pork and potatoes. I am totally approximating all of the measurements for this recipe as I dont have them written down. I hope that it turns out for you if you try it! I am also hoping to put some more Bosnian recipes on here as well, I just have to figure out how since I dont use recipes for them. I'll try and post some pics one day as well... ;o) This is a reddish colored sauce/gravy that we eat. It's simple but very good. If you try it and ever want to add more stuff to it, feel free! Bosnian food is usually more simple, but very tasty. -- posted by asperblood

Tomato Kasundi Relish

Thu, 09 Jul 2009 17:10:34 -0400

Sometimes life takes us on the strangest paths. My husband and I were cycling through New Zealand one day (on our round-the-world bike trip), when we passed a little jam and jelly stand outside of someone's house. We picked up some jam and a jar of relish that said 'tomato kasundi' on it. We had no idea what this was but once we opened it we fell in love with the slightly sweet, slightly sour, slightly spicy relish inside. It was just perfect for jazzing up cheese and crackers or sandwiches and we carefully rationed out the jar's contents over two weeks. We were so sad when the jar was finished so we sent a postcard to Sue, the maker of the relish according to the label, without really knowing her address but just by describing where the house was on the postcard. The postman came through and found Sue and 2 weeks after we mailed our card we got an email with the recipe. Enjoy! -- posted by Sackville

Mary's Savory Marinara Sauce

Tue, 14 Jul 2009 02:33:40 -0400

This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do! -- posted by someone named antoine

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374

Bolognese Sauce

Wed, 29 Jul 2009 02:38:38 -0400

This nourishing Italian sauce makes an effortless Saturday supper. The batch is generous, so there is plenty for guests or to freeze for weeknight suppers. Serve with your favorite pasta. Make Ahead direction below. From Canadian Living Magazine -- posted by daisygrl64

Italian Mondo Bizarro Sauce

Thu, 30 Jul 2009 10:21:37 -0400

Received this is email today from gourmet-recipes-from-around-the-world - hit the spot as I am going out to harvest basil in a big way today, tomatoes are just beginning to come in good & the parsley has recovered from the Black Swallowtails. Going to see how this freezes too. Thanks deranged_millionaire! -- posted by Buster's friend

Blue Ribbon Fresh Salsa

Thu, 30 Jul 2009 10:38:37 -0400

I love getting the blue ribbon winning recipes to make at home. Given the way the garden looks, this recipe is right on time. From The Wichita Eagle who reported, "This recipe was a first-place winner in the tomato category at the Kansas State Fair and was submitted by Tom Jasso of Hutchinson." This recipe proves again that sometimes simple is best.Go Tom! -- posted by Buster's friend

Southern Italian Traditional Tomato Sauce

Thu, 06 Aug 2009 11:27:39 -0400

This is one of the most representative recipes from the Southern Italian cuisine of Puglia. All our cuisine is very simple but delicious because based on very fresh and seasonal ingredients that we produce locally. For this recipe, we use only these ingredients: fresh and ripe tomatoes, extra virgin olive oil, basil leaves and onion. Nothing else! To make a good tomato sauce the quality of the tomatoes you use is very important as well as the extra virgin olive oil you add on top at the end. Contrary to what people normally think, Italian cuisine does not use as much garlic as other cuisines (i.e. Spanish). Therefore to make the tomato sauce in Puglia we tend to prefer onion to garlic. Also, in Puglia we dont cover the taste of the main ingredients we are using: if we make a tomato sauce we want to taste the tomatoes and not the onion. Therefore we dont use too much onion. As for the extra virgin olive oil, we prefer to add it at the end when the tomato sauce is ready and not in advance. This is because once cooked, the extra virgin olive oil loses all the health properties and flavors. Whereas if you add it raw it still has all its flavors. To remove the acidity our grandmother always told us to cook the tomato sauce at least for two hours. If you dont have that much time, you can use a sliced carrot that helps removing the acidity, instead of using sugar. -- posted by stile mediterraneo

V's Marinara-Sauce Start to Finish

Sun, 09 Aug 2009 21:25:00 -0400

The sautéd garlic and onion added to the blender for a quick puree adds a much more agressive taste in this sauce ;) Even though buying a jar of marinara is cheaper, you can't compare the taste of homemade sauce! After receiving a bushel full of garden tomatos, I got adventurous and made this Homemade Sauce. It's so easy a beginner cook would impress guests! After my family raved about this, I may never buy jar sauce again. This sauce can be made and used as a spaghetti or marinara.... I used it as part of my Recipe #185861 -- This recipe can easily be doubled or tripled and frozen! I used dried herbs, you can substitute fresh - just be sure to triple the amount ;) -- posted by Vseward (Chef~V)

Roasted Corn and Black Bean Salsa

Thu, 13 Aug 2009 17:20:52 -0400

Roasted corn and fresh ingredients make this salsa a delicous snack with chips, or a great topper for any of your mexican/spanish dishes. I made it for some friends on "Fiesta Night", there were NO left overs- They were eating it by the spoonfuls! I hope you enjoy it just as much as we did. Also has a very light and fresh flavor. -- posted by Surround Sound

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

Spicy Tomato Chutney

Mon, 17 Aug 2009 02:34:50 -0400

Great on burgers. Easy to make. From Real Simple Magazine. -- posted by HollygolightlyinChicago

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce

Tue, 01 Sep 2009 13:32:40 -0400

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) -- posted by ItalianMama

Pasta Sauce for Canning

Tue, 01 Sep 2009 14:01:08 -0400

This is an all purpose pasta sauce my family makes every summer and ennoy all year. Don't be intimidated as each batch not including cooking time requires about an hour of your time. -- posted by Bridget Elaine

Tomato Salsa for Canning

Fri, 04 Sep 2009 14:34:09 -0400

This is a great salsa to can and enjoy in the winter. I played around with several recipes I found, and just adjusted until this one matched my family's taste. We really like the citrus lime flavor over the vinegar that is used in so many recipes. It can technically be water-bath canned, but since that usually requires cooking down for a while prior to processing it gives it too much of a "cooked" flavor. I pressure can mine in order to process it in less time and without extended stove-top cooking (just bringing to a boil then placing in jars) which allows for a fresher taste. -- posted by Chef #627916

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Summer Tomato Sauce

Mon, 28 Sep 2009 14:01:12 -0400

From "Pasta Harvest" cookbook by Janet Fletcher -- posted by Chef Itchy Monkey

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Habanero Salsa

Thu, 08 Oct 2009 11:18:18 -0400

Here's a salsa that adds a little heat to the taste buds. A little on a burrito or taco should do the trick. Enjoy -- posted by coolhennesy

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Pizza Sauce (No Precooking)

Mon, 12 Oct 2009 13:58:56 -0400

One of my recipe reruns. Cook time is sitting time. I stated that the servings would be 24, that is two large pizzas cut into 12 pieces each. -- posted by :)shirley(:

Homemade Tomato Sauce

Tue, 13 Oct 2009 14:53:02 -0400

A thick, sweet tomato sauce made from scratch. -- posted by Becca Miller

Perfect Spaghetti Sauce (Crock-Pot)

Mon, 19 Oct 2009 15:08:50 -0400

As a kid, I was pretty picky about spaghetti sauce, and then mom got this one from a friend...SO good! Now that I have kids of my own, they love it and I've been able to improvise on the recipe myself to make it both kid- and adult-friendly! An easy meal that you don't have to think about and will make your house smell delicious! Plenty for freezing,as well, for another day. Hope you enjoy! *Sometimes, I'll replace some of the tomato sauce with crushed tomatoes and add a little more spice and garlic to compensate* **I use hot Italian sausage mixed with ground beef for a little more of a kick** -- posted by Chef #1240616

Mexican Red Almond Dipping Sauce (Vegan)

Fri, 23 Oct 2009 16:00:45 -0400

From a Mexican cookbook. A nice sweet and spicy dipping sauce, an interesting alternative to salsa and tomatillo sauce. Perfect for nacho chips and fritters! I liked this sauce with cheese arepas. -- posted by the80srule

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Ginger & Tomato Chutney

Mon, 26 Oct 2009 17:49:02 -0400

This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned tomatoes with heirlooms if you add a little extra juice. -- posted by Melanie B.

Nana King's Sweet Chili Sauce

Mon, 26 Oct 2009 17:52:48 -0400

Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned. -- posted by Hungry Hogareno

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Maque Choux

Fri, 30 Oct 2009 12:35:30 -0400

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! -- posted by breezermom

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Nif's 1 Ww Pt. Spaghetti Sauce

Wed, 04 Nov 2009 12:30:09 -0500

I thought I had spaghetti sauce and had planned to make spaghetti and meatballs for supper. I hope you like this version. You can play around with it and add a bunch of sauteed veggies. I just didn't have time! Enjoy! -- posted by Nif

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Sauce Vierge

Thu, 05 Nov 2009 02:17:09 -0500

This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine. -- posted by Ice Cool Kitty

Delicious Tomato Vodka Cream Sauce

Mon, 09 Nov 2009 10:49:49 -0500

The is delicious over a hearty noodle. I have been tinkering with this recipe for years and finally may have gotten it right. -- posted by Court817

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Sandy's Spaghetti Sauce

Mon, 16 Nov 2009 22:51:59 -0500

Another creation by my mother-in-law, who is one of those cooks that can come up with delicious recipes off the top of her head! The sauce is more chunky than smooth texture. Yield: Enough sauce for about 1 lb of pasta. -- posted by The Wallaces

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Hot Scotch Relish

Tue, 17 Nov 2009 00:41:24 -0500

I got this recipe from someone I worked with about 30 years ago. I'm not sure why the name, unless it originally used scotch bonnet peppers or something. -- posted by VctrnRse

Quick Tomato Sauce

Tue, 17 Nov 2009 12:37:07 -0500

From my collection of handwritten recipes. -- posted by CJAY

Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf)

Fri, 20 Nov 2009 01:24:03 -0500

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge. -- posted by Bint e Naeem

Basic Tomato Sauce

Fri, 20 Nov 2009 13:54:39 -0500

This is the base sauce I make in large quantity and then freeze. I often add things to the defrosted portions before use, and I also use it in various dishes, like lasagna. I created it myself. spices can be varied to desired taste. I often swap the sage listed here for rosemary. -- posted by Khyricat

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

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