Traditional recipes

Tomato sauce

Tomato sauce

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Tomatoes are blended, thus forming a paste. Before that, fry the garlic clove, remove it, add the tomato paste, oregano, pepper salt and simmer for about 45 minutes.

The sauce can be used for pizza pasta, etc.


6 fresh tomatoes, cut into cubes
3 tablespoons olive oil
a chopped onion
4 cloves garlic
a teaspoon of sugar
1 teaspoon cayenne pepper powder
2 tablespoons paprika
2 teaspoons chilli powder
1 tablespoon dried oregano
2 tablespoons red wine, sec
pepper, salt

Method of preparation:

Heat the olive oil in a pan. Boil the onions, chopped garlic and oregano in the folds. Let them harden, then add the diced tomatoes, cayenne pepper powder, chilli and paprika and mix well over low heat. Extinguish the composition with red wine and season with salt and pepper to taste.

Spicy sauce it is also ideal for pasta, not just for steak. Spicy tomato sauce for fans!

Put the oil on the fire with a tablespoon of flour and leave for only a few seconds. Remove from the heat, add a little tomato juice and mix well so that no lumps form. Then put it back on the fire and add little by little the tomato juice, stirring constantly. Then add salt and sugar and chopped basil and cook for about 15-20 minutes, stirring (it sticks very quickly to the bottom of the pot so do not leave it unattended).

Remove from the heat and add a little more chopped basil and serve hot with meatballs.

Ingredients Eggplant in tomato sauce with polenta

1 large eggplant (about 500 gr)
2-3 tomatoes

Tomato sauce

1 can of tomatoes (400 gr)
2 cloves crushed garlic
15 gr finely grated ginger
50 ml dry red wine (or 50 ml water mixed with 1 teaspoon balsamic vinegar)
2 tablespoons Japanese soy sauce
1/2 teaspoon sugar
3-4 threads of parsley
2 tablespoons oil
black pepper

2 Malay dogs
8 cups of water
2 teaspoons salt

Preparation Eggplant in tomato sauce with polenta

  1. Clean the eggplant strips with the vegetable peeler. Cut into long slices and then cut into cubes of about 1 - 1.5 cm.
  2. Put the eggplant in the oven tray (with baking paper on the bottom), sprinkle with salt and sprinkle with a little oil. Bake for 20 minutes, stirring halfway through baking time.
  3. Meanwhile, make the sauce: heat the oil and cook for 30 seconds the crushed garlic and ginger.
  4. Add the rest of the ingredients for the sauce and bring to a boil. Turn the heat to low and simmer for 20 minutes, stirring 2-3 times.
  5. Add the cooked eggplant and cook with the lid on for another 5-10 minutes. Season with salt and add chopped parsley.
    * the sauce can now be served on a polenta bed, with mashed potatoes or pasta
  6. If you want to make "lasagna", prepare o mamaliga soft according to the instructions here (double portion of 2 cups of corn).
  7. Grease a heat-resistant dish (25 x 30 cm I used a smaller bowl, 25 x 15 cm and made two rounds) with oil, including the edges. Pour half of the polenta and level it. Place the eggplant in tomato sauce on top. Cover with the rest of the polenta and level.
  8. Pass the tomato slices through the breadcrumbs and place them on the polenta, pressing them lightly to enter it.
  9. Place the dish in the oven at 200C for 20-25 minutes, until the polenta is browned and comes off the edges.
  10. Allow to cool before serving, so the polenta will harden a little and cut nicer. It's good the next day at room temperature.

2. Tomato sauce with eggplant

3. Sauce and polenta in the pan

4. Eggplant in tomato sauce with polenta

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Place grated potatoes in a pan, add tomato sauce, season and cover with grated cheese. That's how you make the best dinner

We need the following ingredients:

1 onion
a little bit of oil
2 zucchini
1 kg of potatoes
salt, black pepper and ground red pepper to taste
150 g tomato puree
150 g of hard cheese
1 red
200 g yogurt
3 eggs

Finely chop the onion and fry until golden in a pan with a little oil.

Wash the zucchini, cut off the ends and grate on a coarse grater.

Squeeze the juice and put it in a bowl.

Peel the potatoes, wash them, grate them on a coarse grater and squeeze the juice from them.

Grease the pan with oil, start layering the grated potatoes and press lightly.

Add salt, season, sprinkle with red pepper, cover with grated zucchini and cover again with a layer of potatoes.

Add salt again, season and sprinkle with tomato puree.

Squeeze the fried onion evenly and spread it out.

Now comes another layer of pumpkin.

At the end, sprinkle with grated cheese, spread the tomato slices and pour a mixture of white yogurt and eggs.

Bake for 50-60 minutes in a preheated oven at 180 ° C.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Baked peppers with tomato sauce & # 8211 Incredible recipe, found in my mother's old recipe book

If you like baked peppers, then you should try this simple but delicious recipe. The combination of baked peppers and tomato sauce is wonderful. You only need 4 ingredients to prepare a filling and tasty meal.

Ingredients for baked peppers with tomato sauce:

How to cook baked peppers with tomato sauce?

Wash the whole peppers and bake in the oven (without removing the seeds) or in a dry pan, on all sides. After they are well cooked, peel them and place them on a plate.

Meanwhile, prepare the tomato sauce. Wash the tomatoes well, cut them into small pieces and put them in a pan on the fire. Peel the garlic cloves, grind them and add them to the pan with the tomatoes.

Then add salt, to taste, and cook the tomato sauce for a few minutes. Consume baked peppers with tomato sauce and bread. This is all! You don't need too many ingredients to cook a delicious lunch. Good appetite and increase cooking!

From 4 simple ingredients, any housewife manages to prepare a delicious meal. Try the baked pepper recipe with tomato sauce today and surprise your family with a very good dish.

If you liked this simple but tasty recipe, I recommend you share it with your friends. They will definitely want to taste the baked peppers with tomato sauce and will really thank you for the idea.

  • 6 fresh sardines (or thawed)
  • 750g mashed tomatoes
  • 3 cloves of garlic
  • an onion
  • Lemon
  • oregano and / or basil
  • olive oil (sunflower also works)
  • salt and pepper

Preparing sardines

Wash the sardines well, if you want you can remove the heads, I preferred them to be whole for appearance, but I removed the ears because they can give a bitter taste.

Prepare a little flour mixed with salt and pepper in a plate and drag the fish through it until you are completely covered. Then in a pan with a little oil, lightly fry them on one side and on the other until they turn golden and take them out on a plate.

Preparation tomato sauce

In the pan in which the sardines were fried, strain the oil to remove any charred fish residue, then add the crushed or finely chopped garlic cloves and the chopped onion. Brown the onion a little, not more than 3 minutes because otherwise it gives heartburn to more sensitive people. Then add mashed tomatoes, salt, pepper and oregano and let it drop without a lid over low heat. Be careful not to overdo it with salt, depending on the origin of mashed tomatoes (canned or fresh) they can already be quite salty, better tasted before.

After the sauce has thickened, add the sardines and put the sauce on top of them with a spoon to soften them, leave them on the fire for another 2 minutes and that's it.

In preparation carrot and tomato sauce you must follow the steps below to get a tasty and healthy composition:

1. Peel and wash the carrots, parsley, dill and tomatoes.

2. Chop the carrots and simmer in a little water.

3. Add the diced or sliced ​​tomatoes and let the mixture boil for 10 minutes.

4. Strain everything through a sieve.

5. Boil the obtained composition until it boils.

6. Sprinkle the greens over the sauce.

Carrot and tomato sauce it will give a special taste even to the diet dishes and will help you get the most sincere praises from those for whom you cook.

Traditional tomato sauce!

- 2 tablespoons extra virgin olive oil
- a medium onion, chopped
- 3-5 cloves of garlic, crush with the wide side of the knife and then chop thinly
- about a cup of fresh basil (it's your choice how much basil you want)
- half a cup of red wine
- a spoon of sugar
- salt and freshly ground black pepper
- half a kg of fresh tomatoes
- a teaspoon of lemon juice (optional)
- 3 tablespoons brandy (optional)

Scald the tomatoes, soak them in cold water and remove the skin before chopping them.

Fry the onion in olive oil, over low heat, covered, for 10-12 minutes.

Add the garlic and basil, cover again for 5 minutes.

Take the lid and add the wine. Reduce the liquid to about half of the initial amount.

Add the tomatoes, sugar, salt and pepper and simmer for 15 minutes. You can reduce the sauce and identify the flavor. I usually add brandy and lemon juice 3-4 minutes before it is ready. If you want to transform this tomato sauce in a Neapolitan, add about 10-12 chopped olives and a cup and a half of capers before the end. Sprinkle with parsley for extra flavor!

Don't forget that you can always add your favorite ingredients or try flavors that you consider suitable! No real chef will choose one tomato sauce from canned food if it has some handy flavors and fresh tomatoes, so treat yourself to freshness!

Tomato and pepper sauce It is easy to prepare and can become the fastest way to add extra flavor to meat dishes when you are in a time crunch and you want your little one to have a delicious lunch.

1. Wash and peel the tomatoes, peppers, garlic and parsley.

2. Cut the garlic and peppers into cubes and lightly fry them in oil.

3. Peel the tomatoes and cut them into slices.

4. Add the tomatoes and simmer for 10-15 minutes.

6. Sprinkle with parsley for a pleasant appearance and an unmistakable aroma.

Play with flavor tomato and pepper sauce to delight your whole family with your dishes.


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