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Tomato sauce is a smooth, thin liquid, while crushed tomatoes are a thicker, more chunky mixture. The second is the ingredients. Tomato sauce is typically made with just tomatoes, salt, and pepper, while crushed tomatoes can contain any number of additional ingredients, such as onions, garlic, and spices. The third is the cooking process.
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As for the fresh herbs, a large stem of basil added to the sauce as it simmers adds plenty of flavor, and if you can get your hands on a couple of tomato vines, go ahead and throw one in there with the basil. In Daniel's recipe for the best fresh tomato sauce he also recommends adding "1 small tomato plant cutting with about 5 leaves.".
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Ingredients. 4 Tbsp extra virgin olive oil. 1 to 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA/Europe. small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo) 1 (28-32 oz) 800g can/jar of whole, chopped tomatoes or puree.
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To make the sauce, start by heating a tablespoon of olive oil in a pan over medium heat. Add the garlic and cook for a minute, until fragrant. Add the crushed tomatoes and salt and pepper to taste. Bring the sauce to a simmer and cook for about 15 minutes, until thickened. Serve with pasta or other dishes.
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The word "concasse" means "to crush" in French, and that's a pretty accurate description of what a concasse is at its core. A concasse doesn't have to be made of tomatoes, but it most commonly is.
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Step 1. Add most pasta sauce ingredients to a large pot. Place a large and deep pot on a stove burner and set the temperature to medium-high heat. Add all the homemade pasta sauce ingredients, except the fresh basil, to the pot. So in to the pot goes the crusted tomatoes, garlic, yellow onion, olive oil, dried oregano, dried parsley, red pepper.
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Instructions. In a saucepan, over medium heat and add cook the minced garlic in the olive oil for about 1-2 minutes until fragrant. Stir in crushed tomatoes along with all the herbs and spices (except the basil). Bring the sauce to a simmer for 5 minutes and then reduce heat and cook at low heat partially covered for 15 minutes.
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Remove skin and discard, add all the tomatoes in a large pot, repeat slicing and baking and removing skins until all tomatoes are done. With your hand held blender, blend the tomatoes until they become pureed, add salt and taste. Using a ladle transfer the sauce into BPA free freezer bags, or freezer safe jars or containers.
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Instructions. Heat olive oil in a large pan over medium heat. Add garlic and saute for 2 minutes. Add red pepper flakes and saute for 1 minute. Stir in crushed tomatoes, tomato sauce, basil and pepper. Simmer for 20 minutes, stirring a few times. Bring a large pot of salted water to a boil. Add your pasta of choice and cook as instructed on box.
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Place the lid on the pan with a 1-inch gap on one side. Simmer partially covered for 15 minutes. Partially covering the pan with a 1-inch gap allows steam to escape while preventing splatters. Simmering for 15 minutes allows the sauce to thicken and flavors to meld. Stir in chopped fresh basil and remove from heat.
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Remove the pan from the heat and wait a couple of minutes for the temperature to decrease a bit. Add the passata (careful, it might splatter). Add a teaspoon of salt, mix and cook, lid on, medium heat, for 5 minutes. Turn off the heat. Cut the basil leaves in 3-4, with your hands, and add them to the sauce. Mix and taste for salt.
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Heat a medium saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sautรฉ it for 2 minutes, stirring constantly, until it's golden brown and fragrant. Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes (optional), stirring to combine.
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Add onion and stir for about a minute then add garlic. Turn heat to low and stir just until garlic and onion turn translucent but not brown. Step 2. Turn the heat down to medium-low. Add crushed tomatoes, red wine, and all the seasonings. Stir well and cook until heated through. Reduce heat to low until ready to serve.
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Place over medium-low heat with the lid on. Allow the tomatoes to come to a simmer and turn the heat to low. Add the basil, if desired. Simmer for 45-60 minutes, on low, with the lid on, stirring occasionally. After a nice sauce has formed, crush the tomatoes with a potato masher.
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Crushed tomatoes are versatile. Use them in soups, stews, sauces, chilis, and more, where recipes call for crushed, diced, or canned tomatoes. Try them in these dishes: Creamy Tomato Soup. Big-Batch Vegetable Soup. Marinara Sauce. Baked Pasta With Tomatoes and Parmesan. Chicken Cacciatore.
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Add the hand-crushed tomatoes into the stockpot. Stir in dried oregano and basil. Reduce the heat to low or medium low so the sauce is at a simmer, then cover and simmer for 30 minutes. Uncover and continue simmering for 30 more minutes, stirring occasionally. Test salt level and add according to taste.
