Tag: tomatoes

Homemade Tomato Basil Pasta Sauce

I am so excited about this recipe! Lately I have been surviving on simple meals since the time I have in my kitchen is limited right now. This homemade tomato basil pasta sauce recipe is really quick and easy. Making pasta sauce at home has always intimidated me. I finally decided to just TRY IT and loved, loved, loved how it turned out! I used fresh tomatoes and basil, some olive oil, garlic and some salt and pepper. This recipe is so simple, yet so flavorful! By making your own pasta sauce, you control the amount of sodium and what flavors you want. You should use is within 48 hours since it is not canned and does not contain any preservatives. I think it has the best flavor before then, too. I love heating some up and serving over angel hair noodles for a simple, light pasta dish.
Homemade Tomato Basil Pasta Sauce
 
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Prep time
10 mins
Cook time
12 mins
Total
22 mins
 
Type: Sauce
Serves: 2
Ingredients
  • 5 tomatoes, diced (or 14oz can crushed tomatoes)
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • 6 basil leaves, chopped
Instructions
  1. Add 1 tbsp olive oil and garlic to a saucepan over medium heat.
  2. Add the tomatoes to a blender and pulse a few times (you can make it more or less chunky by how many times you pulse).
  3. Transfer the tomatoes to the saucepan and add the sugar, salt and pepper.
  4. Cook for 12 minutes, stirring occasionally.
  5. Add the chopped basil and remaining olive oil just before serving.
  6. Store for up to 2 days in the refrigerator in an airtight container.
Makes ~2 cups
    3.2.2124

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Minimal Monday: Roasted Tomato Risotto

I have a weakness for tomatoes on the vine.  I think we all do, that’s why they are coming up with varieties that stay attached to their stems longer.  It gives us the illusion that we just went out to the back forty and snipped them for dinner.  Some of my favorites are these ‘strawberry’ tomatoes.  You can actually roast them right on the vine.

Small tomatoes are perfect for roasting.  Since you don’t cut them their juices stay (mostly)  inside and the skins develop great flavor.  

Lay them out on a baking sheet and drizzle with a little olive oil, salt
and pepper.  Roast them in a hot, 425-450F oven for about 20 to 25
minutes.  Check their progress through your oven window.  You want to take your tomatoes just to the
brink of charring.  They’ll burst open and collapse, but if you let them go too
far they’ll release all their precious juices into the oven instead of into your risotto

These strawberry tomatoes have great flavor, and they’re so pretty.  You can spread the just roasted tomatoes onto some bruschetta, if you want to, but for this recipe you’ll puree them in a blender or food processor and get a rich tomato sauce.  You’ll be able to see a few tantalizing specs of black char blended into the bright red giving you a hint of that wonderful fresh roasted flavor

Roasted Tomato Risotto  ~~~adapted from  Howlings.com

oven to 425-450F
1 lb strawberry or other small tomatoes, to make 1 cup puree
3 Tbsp olive oil, plus more for drizzling
2 bay leaves
1/2 large onion, finely chopped
2 shallots, minced
1 1/2 cups arborio rice
1/4 cup dry sherry (or white wine)
5 cups water, or water mixed with chicken or vegetable stock
a large handful of fresh basil leaves
salt and fresh cracked black pepper to taste

  • Lay out the tomatoes on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast the tomatoes for 20-25 minutes, just until they start to burst and collapse.  Don’t let them go too far or they will burn.  If your tomatoes are small, or your oven runs hot, this might take less time.
  • Puree the tomatoes in a blender or food processor until smooth.  You are going to want 1 cup of puree for this recipe.
  • Put the water, or stock and water in a saucepan on the stove and bring up to a simmer.  I like to add a couple of bay leaves to flavor the broth.
  • In a heavy bottomed pot heat 2 tablespoons of olive oil and saute the onion and shallot for about 10 minutes until translucent.  Stir often and don’t let them brown.
  • Add another tablespoon of oil and add the rice, stirring to coat.  Stir the rice for a minute or so, and then add the sherry.  Stir and let the liquid evaporate.  It’s going to smell wonderfully.
  • Add in the tomato puree, and cook for a minute or two until the liquid gets absorbed.
  • Add your hot broth, one ladle at a time, stirring to allow the liquid to be absorbed by the rice before going on to the next addition of broth.  I like to use a silicone spatula for this so you can scrape the bottom of the pot to prevent rice from sticking.  Do this over a medium heat, so that the pot is always at a low simmer.  Make sure your broth is at the same temperature.  The whole process should take about 35-40 minutes.  
  • Taste the rice a couple of times near the end to test for doneness.  You want the rice to be tender, but not mushy.  I like a little bite to it, like al dente pasta.  Now’s the time to add salt and fresh cracked black pepper to taste.
  • When you are satisfied that the rice is tender, take it off the heat and add in the cheese.  Stir well until it’s completely incorporated.
  • Serve right away, garnished with the fresh basil and some extra cheese.



Hope you have a delicious week!

Perfect Cold Pasta by Cannavacciuolo, the chef’s 5 golden rules: here’s where I put it immediately after cooking, never in the fridge – Gordon Ramsay’s version

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It is now well known that thecold saladwhether mixed, rice, chicken, seafood, or pasta, is the star of the summer. Of all those listed, pasta is the liveliest and richest in carbohydrates, becoming the favorite choice of ‘pasta makers’. It is a must because it is a dish colorful, fresh, tasty which is prepared with ease, savored with pleasure and is perfectly suited to both business lunches and those at the seaside. However, the result is not always the one hoped for. Below, in fact, I leave you tips and tricks to have a perfect and satisfying result!

Tips for a perfect cold pasta

Pasta shapes and cooking
Choose small and compact formats: such as fusilli, rigatoni, ditalini and mezze penne. These formats are less slippery and tend to break less than the long ones.
Cook the pasta to perfection: Don’t drain it too al dentebecause as it cools the dough can lose elasticity and harden slightly.

Seasoning and cooling
It is best to prepare the sauce in advance so that you can add it right away. This helps prevent the pasta from sticking. You can also avoid rinsing the pasta under running water. Instead, let it cool on a baking tray lined with baking paper with a drizzle of oilto retain the starch and flavor.

Ingredients
Use quality ingredients: Avoid pre-packaged condiments, often too acidic, and prefer fresh, high-quality ingredients.
Cut them into small pieces: Halved cherry tomatoes, diced vegetables and diced ham mix best with pasta. Opt for soft pickles such as capers, olives and spring onions. Avoid raw vegetables that are too hard (like carrots, unless julienned) and condiments that bind the dish together like grated cheese or mayonnaise.

Timings
Don’t make it too far in advance: Making pasta salad a day or more in advance can cause the pasta to lose flavor and consistency, and it can become sticky by absorbing water from the other ingredients. The ideal is to make it a few hours before serving (about two hours), removing it from the fridge one half an hour before eating it.

Cold Pasta Recipe

Ingredients for 4 people

  • 380 g of fusilli (or any other short format)
  • 130 g of diced cooked ham
  • a handful of datterini tomatoes
  • 30 g of caciocavallo or filatino or galbanino
  • Taggiasca olives to taste
  • basil, extra virgin olive oil, salt and pepper to taste
  • broccoli florets (if you prefer)

Preparation

To prepare Cold pasta salad with vegetables and hamstart by combining all the diced ingredients in a bowl, except the broccoli florets. Season with oil, salt and pepper, mixing well to combine the flavors. Cook the pasta according to the instructions on the package. Once cooked, drain and let it cool on a baking sheet lined with parchment paper.

When the pasta is coldpour it into a bowl and add the dressing along with another spoonful of oil. Mix everything together and garnish with basil leaves and a few slices of cooked ham, sliced ​​and rolled up in the center of the plate like a little rose. Let the pasta salad rest in the refrigerator for a couple of hours. Then take it out of the fridge half an hour before eating it, so that it comes back to room temperature and then you will be ready to enjoy it. Enjoy your meal!

Read also: Pasta fredda caprese, the first quick and good to prepare in advance with a secret: what to add to the oil

cold pasta

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