Good roasted vegetable tomato pasta sauce?!
Good roasted vegetable tomato pasta sauce?
looking for a good recipe with lots of vegtibles and nice and chunkie
Answers:
I recomend roasting your favourite vegies nice and chunky then start by frying an onion in a little oil then add the rest of the vegies and a can (or 2 ) of crushed tomatoes and a table spoon and sugar per can of tomatoes.Then you let it reduce till its thick and some salt and pepper and your done! It Rocks!
P.s eggplant, zucchini, red capsicum, mushrooms, pumpkin and squash go very well in this.
Source(s):
I was a chef for 4 years.
I love Newman's Own's Sockaroni. It is very chunky, and reasonably priced. Depending on where you buy it, it ranges from $2-$3 a jar.
Marinara Sauce ala Jenny
1 28 oz can tomato sauce
1 15 oz can diced tomatos
1 med. yellow onion, diced
2 cloves garlic minced
1/2 green bell pepper, diced
3 carrots, peeled and diced
2 zuchinni, cut into 1/4 inch chunks
2 yellow squash cut into 1/4 inch chunks
1/2 cup fresh basil
1/4 cup fresh oregano
3 T dried Italian Herbs
1/2 cup good olive oil
1 tsp fresh ground pepper
1 T kosher salt
1 tsp sugar
1/2 cup good red wine
1/2 cup parmesan
Saute onion and garlic until translucent. Add veges and saute until lightly browned and crisp tender. Mix tomato sauces and diced tomatoes with olive oil and spices. Add veges and simmer for at least 1 hour. Yum!
Simple tomatoes sauce
1 400 g (14 oz) can cherry tomatoes with its juice
100 g (3 1/2 oz) puréed tomatoes ("passata")
75 ml (3 fl oz - 1/3 C) red wine ("Lambrusco" would be the best)
12 tablespoons olive oil
2 tablespoons dried chives
2 teaspoons dried parsley
1 or 2 little fresh onions Salt Chilli, if you want
Mix all the ingredients in a saucepan. Bring to the boil, cover and cook gently, stirring occasionally, until well reduced.
Note
This sauce is very simple and easy to do but very tasty and it can be made while you're cooking pasta. It can be used for seasoning pasta, pasta rings, "ravioli" of all kind, "tortellini", "gnocchi".
It can also be used for warming
Potato & chick peas sauce
500 g (1,1 lb) canned tomato pulp
1 little young onion
2 tablespoons dried chives
2 teaspoons dried bay leaves, chopped
2 teaspoons dried marjoram
2 teaspoons dried rosemary
1 big potato
1 400 g (14 oz) can chick peas
200 ml (7 fl oz - 3/4 C) white wine
6 tablespoons extra virgin olive oil
Salt
Clean, wash and chop onion; peel and cube potato. Put oil, tomato pulp, chopped onion, cubed potato, all the aromatic herbs, wine and a couple of ladles of water in a saucepan. Season to taste with salt and cook over a gentle heat, stirring now and then, until potato is soft and sauce is retired. At this point drain chick peas and pour into the pan. Keep on cooking for other few minutes in order to flavor your sauce.
The sauce is ready.
Insalata di pasta
400 g (14 oz) can chopped tomatoes, or 550 g
(1 1/4 lb) fresh tomatoes, peeled, seeded
and chopped
12 teaspoons anchovy fillets in oil, drained,
finely chopped
8 tablespoons dried chives
4 teaspoons dried oregano
4 tablespoons minced fresh basil
375 g (13 oz) mozzarella cheese, cubed
12 tablespoons olive oil
Salt
450-500 g (16-18 oz) chilli short pasta
Prepare the dressing for pasta 1 hour before its cooking.
Put all the ingredients in a large bowl, stir gently, season with salt and chill for at least 1 hour, covered.
Cook pasta "al dente", drain it in the colander and run under cold water in order to stop its cooking.
Add pasta to the mixture.
Let chill at least 2 hours before serving but bring back to room temperature to serve.