Best 6 Fresh Tomato Topping Recipes

FRESH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
• When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
• In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.
• Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.

FRESH TOMATO PASTA SAUCE

Steps:

• Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
• Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
• When cooled refrigerate for up to 3 days.
• Use sauce as desired.

FRESH TOMATO BRUSCHETTA

Steps:

• In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

QUICK FRESH TOMATO SAUCE

Steps:

• Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
• Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
• Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

TOMATO TOPPING

Steps:

• Half the tomatoes and give them a gentle squeeze into a sieve to release the seeds. Push a spoon to gently press out as much juice as possible. Discard seeds.
• Dice tomato into 1/4 inch pieces.
• Add rest of ingredients, (except for The Water Sauce), mixing gently.
• Measure out 6 tablespoons of tomato water. If you don't have enough, use canned tomato juice or V-8 so you will measure the right amount.
• Put all ingredients for the "Water of the Tomato" together and mix to emulsify.
• Serving time comes right now, carefully take a good scoop of tomato tartare mixture and place in the center of a china plate. Or a plastic plate. Whatever you have. But you will have enough for 4 good sized servings for each plate.
• Spoon 1/4 of the tomato water on each serving.
• Garnish with parsley.
• Pretend you are dining with the "King and Queen".

FRESH TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.