Easy Tomato Sauce Recipe (Plus Tomato Beef Pasta Bake!)
Tomato Sauce:
A long, slow cook is necessary to get the best possible tomato sauce. For this reason, I prefer diced tomato; when the tomatoes are crushed to begin with, the mixture is more prone to burning. This sauce should simmer for at least four hours to get the best flavor, so start it early. The sauce becomes quite thick as it cooks; a small amount of water, or better, wine or cooking juices, may be added to thin it for other uses, if necessary.
Equipment:
• 1 8-10 c saucepan or pot
• 1 wooden spoon or heat-resistant spatula
Ingredients:
2 can diced tomatoes ~28oz ea, so 56oz total, or 1.6L
3 ea onions 2 if large
1 ea carrot optional, makes sauce thicker
1 ea shallot
2 cloves garlic
2 T white vermouth
1 T dried oregano
1 T dried basil
1⁄2 t dried thyme
1 T salt
1⁄2 T saute oil Olive oil, bacon grease, schmaltz...
1⁄4-1⁄2 Tbsp hot pepper relish optional, to taste
Procedure:
1. Put your pot on the stove.
2. Chop the carrot, onion, shallot and garlic.
3. Add the chopped veg and the salt to the pan with a bit of oil and sweat until the onion is limp and translucent.
4. Toss the dry herbs in with the sweating veg.
5. Add the tomatoes to the sweated veg.
6. Rinse the cans with vermouth and add to sauce.
7. Let the sauce simmer for at least four hours, stirring occasionally, over low heat with its cover ajar, so that the sauce will slowly reduce. It should lose about a cup of volume over its cooking time.
8. Once it is finished reducing, if you're using a fermented product like pepper relish, add it and let it cook for ten minutes or so just to make sure it is completely sterilized.
9. Taste the sauce and correct seasoning with salt, pepper, lemon juice, etc., as needed.
10. Turn off the sauce and let it stand to cool with the cover off.
11. Use some of it for a recipe immediately and/or put the sauce away in the fridge for up to a week or the freezer for a couple of months.
Pasta Bake:
Using more cheese in the filling will make the casserole stick together better when it is cut and served, but it increases the cost as well since cheese costs at least as much as meat.
Equipment:
• 1 large skillet
• 1 wooden spoon or heat-resistant spatula
• 1 large (9”x13”) casserole dish
• 1 sheet pan to go under the dish, optionally
• 1 cheese grater if your cheese comes whole
Ingredients:
1 lb ground beef regular works fine, or leaner as you like
1⁄2 lb mushrooms quartered
1 ea zucchini quarter-rounds
3 c tomato sauce about half of our recipe
2 c macaroni should be about 11⁄2 layers in your dish
2⁄3 lb mozzarella About 300g
1 ea shallot
2 cloves garlic finely chopped
1⁄2 T dried basil
1⁄2 T dried oregano
1 T salt
1 T black pepper
1⁄2 T saute oil olive oil, bacon grease, schmaltz...
1 T solid fat butter, bacon grease, shortening
1⁄4 c breadcrumbs grate your own from stale bread
1⁄4-1⁄2 Tbsp hot pepper flake optional, to taste
Procedure:
1. Preheat the oven to 350 ̊F.
2. Start water for pasta.
3. Get a skillet hot.
4. Chop the shallot and garlic.
5. Salt and pepper one face of the ground beef.
6. Add the chopped veg to the pan on top of a bit of oil, sprinkle on the herbs and optional pepper flake, and immediately place the beef, seasoned side down, onto the aromatics and press firmly down and out.
7. Allow the meat to cook at least a minute.
8. Break the meat into largish chunks and turn over.
9. Allow the meat to brown for several minutes, chopping and turning as necessary, until the meat has been completely cooked and no raw spots are showing.
10. Quarter the mushrooms.
11. Once the meat is cooked enough, push it to one side of the pan and let the quartered mushrooms fry in the oil from the ground beef. Add a little salt and pepper to the mushrooms. These will need some time, as they should also be nicely browned. If there is not enough room in your pan, transfer it to a bowl and drain the juices back into the pan.
12. Cut the zucchini into quarter-rounds.
13. Once the mushrooms have browned somewhat, mix them and the ground beef together. The meat should be starting to get a really nicely browned character at this point.
14. Push the meat and mushrooms to one side of the pan (or place back in the bowl, as before) and let the zucchini cook in the juices. Add a small amount of your cooking oil if there isn't enough juice.
15. Boil the macaroni while letting the zucchini brown a bit.
16. Grate the cheese.
17. Grease the casserole dish with solid fat, such as butter.
18. Coat the buttered dish with breadcrumbs.
19. Add about 3 cups of tomato sauce to the meat mixture, stirring in any cooking juices.
20. Season to taste, making slightly salty to account for macaroni.
21. Drain the macaroni well and mix it into the sauce.
22. Mix in about a third of the grated cheese.
23. Transfer the macaroni mixture into the prepared casserole dish.
24. Sprinkle the remaining cheese on top of the casserole.
25. Place the casserole in the center of the oven for 30 minutes.
Music:
Slow Braised Beef with Tomato Sauce using Air Fryer Oven | Geek Chef Recipes
Slow-braised tender beef with rich and fragrant tomato sauce gives the sauce a surprisingly bright, fresh flavor and glow, make it from everyday ingredients.
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#easyrecipe #foodinspo #quickrecipe #coockbook #foodie #tasty #homemade #geekrecipe #geekchef #airfryer #oven #braisedbeef
1950s Tomato Macaroni Bake - TRY IT! Cooking with Canned Soup
Not sure what to make with canned tomato soup? Give this recipe for Tomato Macaroni Bake a try. Vintage Campbells soup recipes can sometimes be hit or miss, but this one is a winner - very easy, very budget friendly, very delicious!
1950s Tomato Macaroni Bake vintage ad:
Rinktum Ditty Rabbit video:
Recipes from Vintage Ads playlist:
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Easy lasagna recipes | tomato & ricotta | meat sauce & cream
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box:
***TOMATO & RICOTTA RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people.
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen)
1 pound (454g) ricotta cheese
1 pound (454g) grated mozzarella (you might not need all of it)
1/2 cup (50g) grated parmesan or pecorino
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
fresh herb for garnish (I use basil)
Heat oven to 350ºF (180ºC).
Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later.
Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely.
Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer.
***MEAT SAUCE & CREAM RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here:
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 cup (half pint, 236mL) cream
1/2 cup (50g) grated parmesan or pecorino
a little grated mozzarella, just for the top
2-3 garlic cloves, peeled and chopped
salt
fresh herb for garnish (I use basil)
For the meat sauce:
1 pound (454g) ground beef
1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen)
a squeeze of tomato paste (about a tablespoon)
1 large onion
1 large carrot
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
balsamic vinegar
To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point).
When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest.
To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top.
Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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Baked Tomato❗With Cheese &Beef❗5 Min. Breakfast Recipe❗#tomato #cheese #beef
Turn on the subtitles for some additional information about the recipe.
If you like the video, please ???? like & share. If you want to watch more videos like this, subscribe to my channel & hit the bell icon for notifications.
Ingredients:
Tomato ????- 3 pic.
Beef- 200 g.
Cheese - 100g.
cilantro - 6 or 7 pic.
Olive Oil- 1 teaspoon
If you want, you can mix salt, black pepper or any spice. you can use chicken keema or eggs
an alternative of beef keema.