Ketchup

From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours, 20 minutes
Makes: 16 servings

Ingredients
6 large tomatoes, quartered
1 bulb fennel, chopped
1 yellow onion, chopped
4 cloves garlic
1/4 cup white sugar
1/4 cup molasses
1/4 cup red wine vinegar
10 whole cloves
2 whole star anise pods
1 tablespoon salt

Directions
1. In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.

2. Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

Filed under: sauces , sauce

Tasty Spaghetti Sauce

From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Makes: 6 servings

Ingredients
1 pound extra-lean ground beef
1 small onion, finely chopped
2 teaspoons salt
3 teaspoons pepper
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
4 teaspoons dried thyme
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon crushed bay leaf

Directions
1. Place ground beef in a non-stick wok, or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and simmer on low heat for 30 minutes.

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Amy’s Cilantro Cream Sauce

From: AllRecipes.com
Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 4 servings

Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Directions
1. Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food proces

Filed under: sauces , sauce

Spaghetti Sauce

From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 4 servings

Ingredients
2 teaspoons olive oil
1/2 small onion, chopped
2 green onions, chopped
2 teaspoons crushed garlic
1 (28 ounce) can peeled and diced tomatoes
4 teaspoons dried basil
4 teaspoons dried oregano
1 teaspoon white sugar

Directions
1. In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Filed under: sauces , sauce

The Best Pesto Ever

From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 6 servings

Ingredients
1/4 cup walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon softened butter
3/4 cup firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese

Directions
1. Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.

Filed under: sauces , sauce

Basic Tomato Sauce

From: ecookbooks.com
Prep Time: 20 minutes
Makes: 4 servings

Ingredients
3 tablespoons olive oil
3 cloves garlic, lightly smashed, or 1 small onion, minced
1 (28-ounce) can whole plum tomatoes
Salt and freshly ground black pepper, to taste

Directions
1. Warm 2 tablespoons of the oil with the garlic or onion in a medium skillet over medium-low heat. Cook, stirring occasionally, until the garlic is lightly golden or the onion is translucent.

2. Drain the tomatoes and remove their seeds if you choose to do so. Crush them with a fork or your hands and add them to the skillet, along with salt and pepper. Raise the heat to medium-high and cook, stirring occasionally, until the tomatoes break down and the mixture becomes “saucy,” about ten minutes. Remove the garlic if you like. Stir in the remaining tablespoon of oil, taste for salt, and add more if necessary. (This sauce may be covered and refrigerated for a day or two, or put into a closed container and frozen for several weeks.) Serve over any long pasta.

Preparation Tip: The best way to crush canned tomatoes for sauce is to first drain out the liquid in the can (save it in case your sauce becomes too thick). Then, while the tomatoes are still in the can, swish a sharp knife through them a few times–they’ll be cut into pieces in seconds.

Three Ways To Quickly Vary Basic Tomato Sauce
1. Tomato Sauce with Herbs: Stir in two or three tablespoons of minced fresh basil leaves, or one teaspoon finely chopped fresh oregano or marjoram leaves (or one-half teaspoon dried), while the tomatoes are cooking. If you’re using basil, add more as a garnish. Or simply garnish with plenty of freshly minced parsley, basil, or mint leaves.

2. Pink Tomato Sauce: Thin about one cup of ricotta cheese with about two tablespoons of the pasta cooking water and stir into the sauce just before serving. Kids love this pink sauce.

3. Puttanesca Sauce: Stir two tablespoons of capers (drained), some crushed red pepper flakes if you like, and/or one-half cup pitted black olives (the wrinkled, oil-cured type are best here) into the sauce after adding the tomatoes. 

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Slow Cooked Apple Peach Sauce

From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours, 10 minutes
Makes: 12 servings

Ingredients
10 Macintosh apples, cored and chopped
4 fresh peaches, pitted and chopped
1 tablespoon ground cinnamon

Directions
1. Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving.

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Delicious Homemade Vodka Sauce

From: Recipe4Living

Ingredients
2 cloves garlic 
1 lg. shallot 
1/4 yellow onion 
2 Tbs. olive oil 
1 14.5-oz. can whole tomatoes, drained 
3 fresh tomatoes, chopped 
1 tsp. crushed red pepper flakes 
1/2 C. heavy cream 
1/4 C. vodka 
1 Tbs. all purpose flour (if necessary for thickening)

Directions
1. In a saucepan, brown garlic, shallots and onion in olive oil, about 5 minutes. Add canned tomatoes, fresh tomatoes and crushed red pepper. Mix, breaking up tomatoes, and let cook on medium to high heat for 5-10 minutes. Add heavy cream and vodka and stir. Let cook for 5-10 minutes. If the mixture doesn’t thicken, quickly stir in 1 Tbs. flour. Keep heated until serving.

2. Serve over cooked penne or rigatoni or pasta of your choice.

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Sundried Tomato Basil Pesto

From: Foodista
Makes: 8 servings

Ingredients
1/3 cup fresh basil leaves
8-10 sun dried tomatoes, rehydrated in 1/2 boiling water (don’t throw out the water)
3 cloves garlic
2 teaspoons olive oil
3 tablespoons grated Parmesan cheese

Directions
1. Whir first 4 ingredients in a blender or food processor.

2. Add grated parmesan cheese and 3-4 tablespoons of the tomato water. Adjust until you are happy with the consistency of the pesto.

Filed under: sauces , sauce

Primo Pesto

From: Recipe4Living
Makes: 1 cup

Ingredients
4 C. fresh basil leaves, about 3 large bunches
1/2 C. olive oil
1/3 C. pine nuts
2-3 medium fresh garlic cloves
1/4 C. grated Parmesan cheese
1-1/2 tsp. kosher salt

Directions
1. Combine the basil, olive oil, pine nuts and garlic cloves in a blender or food processor. Blend until a paste forms, stopping to push down the ingredients when necessary. Add the Parmesan cheese and salt blend until smooth. Freeze sauce in ice cube trays, then transfer to zip lock bags for future use.

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