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Saucing Tomatoes

Secondly, saucing Tomatoes is an easy way to make homemade tomato sauce. It takes just minutes to prepare and tastes great

Ingredients
You will need:

Method
Furthermore, put the tomatoes into the pressure cooker and cook them at high pressure for 5 minutes. Turn off the heat and let the pressure release naturally for 15 minutes. Open the lid carefully and remove the tomatoes from the pot.

4. Add the garlic and basil leaves to the blender and blend until smooth. Pour the blended mixture back into the pot and stir well. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 3 days.
6. If desired, add some extra virgin olive oil before serving.
7. Garnish with fresh basil leaves.
8. Enjoy!

Tips & Tricks
In brief, saucing Tomatoes has been featured on Food Network’s website as one of their top recipes.

Saucing Tomatoes Ingredients Needed

In addition, you will need: 1 large onion, 2 cloves garlic, 3 tablespoons olive oil, 1/2 cup red wine vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, 1 (28 ounce) can crushed tomatoes, 1 (16 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon sugar, 1 tablespoon balsamic vinegar, 1/4 cup water, 1/2 teaspoon dried basil, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, 1/2 teaspoon marjoram, 1/2 teaspoon sage, 1/2 teaspoon fennel seeds, 1/2 teaspoon black peppercorns,

1 bay leaf, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon cayenne pepper, 1/4 teaspoon kosher salt, 1/4 cup chopped fresh parsley, 1/4 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 1/4 cup dry bread crumbs, 1/4 cup shredded mozzarella cheese, 1/4 teaspoon freshly ground black pepper, 1/4 cup heavy cream, 1/4 cup milk, 1/4 cup butter, 1/4 cup flour, 1/4 cup finely diced prosciutto, 1/4 cup thinly sliced green onions, 1/4 cup drained capers,

1/4 cup pitted kalamata olives, 1/4 cup roasted red peppers, 1/4 cup pine nuts, 1/4 cup raisins, 1/4 cup slivered almonds, 1/4 cup golden raisins, 1 clove garlic, 1/4 cup white wine, 1/4 cup chicken stock, 1/4 cup beef stock, 1/4 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon anchovy paste, 1/4 teaspoon Dijon mustard, 1/4 teaspoon Tabasco sauce, 1/4 cup coarsely chopped fresh flat-leaf parsley, 1/2 cup coarsely chopped fresh basil, 1/2 cup finely chopped fresh chives, 1/2 cup grated Pecorino Romano cheese, 1/2 cup shredded Gruyere cheese, 1/2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper.

Step by Step Instructions

Finally, In a large pot, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the red wine vinegar, salt, and pepper. Cook for 30 seconds more. Add the crushed tomatoes, sun-dried tomatoes, sugar, balsamic vinegar, water, herbs, spices, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Remove the bay leaf.

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