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1. Pasta Sauce. Let’s start with the basics. Nothing lends itself to pasta sauce like a can of tomatoes. You can construct just about any tomato-based sauce with a can of the good stuff.
Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
Canned tomatoes: You can use puréed or crushed tomatoes or try our favorite trick: If you have diced or whole peeled tomatoes, use an immersion blender to break them up a bit. Broth: Chicken or ...
Canned enchilada sauce has great flavor and keeps the prep time quick. ... or substitute two 8-ounce cans of plain tomato sauce. View Recipe. ... Slow-roasting the tomatoes gives the tomato sauce ...
The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi. [6] The first written recipe for canned tomatoes comes from Vaucluse, in southern France, it appears in a document written by an individual in 1795. [7]
Swap Out the Tomatoes. Personally, I prefer to use canned crushed tomatoes (preferably fire-roasted) instead of canned tomato sauce. You could use whichever type of canned tomatoes you like, just ...
Image credits: Dramatic_Cream_2163 #8. My Grandmother's fresh tomato sauce. A couple pounds of campari tomatoes, some olive oil, basil, garlic, and white wine. You just heat the oil and add the ...
I crushed each whole tomato into the pot with my hand, per Garten's instructions. I seasoned the sauce with 2 teaspoons of salt and ½ teaspoon of pepper, then covered my pot and threw it in the oven.