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30 Jazzed Up Tomato Sauces

30 ways to make any plain old tomato sauce really come alive!

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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A prepared tomato sauce often saves us on busy weeknights, but whether you use store-bought sauce or can your own, chances are you'll want to jazz it up from time to time. I've shared some homemade tomato sauce made from fresh tomatoes. Tomato sauce is one the most versatile of all sauces. The French even call it a mother sauce since many other sauces are built upon it's base. You can use it in your weekday spaghetti and meatballs, in lasagnas, stirred in soups, or even to enrich stews. Now here are 30 ways to make any tomato sauce really shine!   
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30 Jazzed Up Tomato Sauces

jazz up your favorite homemade or even store bought sauce 



YIELD: ---



1) Arrabiatta - Add 2+ fresh hot chillies to the sauce to make this a spicy sauce.

2) Puttanesca - Simmer the sauce with a handful of pitted olives (green or black), capers, 2 anchovies and top with some flaked tuna.

3) Mediterranean - Roast some aubergine/eggplant, courgette/zuchinni and add them to second simmering of the sauce, with along with pitted chopped olives, fresh thyme and basil. Optionally finish with feta cheese. (I don't suggest adding if you're preserving the sauce)

4) Provençal - Simmer the sauce with Herbe de Provençe, capers and olives. Finish with extra olive oil.

5) Morrocan - Simmer the sauce with 2 tsp of Ras el Hanout spice mix, raisins and dried prunes.

6) Algerian (veg) - Roast or chargrill 2-3 peppers and tomatoes. Add into the simmering sauce along with black pepper, cinnamon and olives.

7) Algerian (meat) - Brown off a few merguez with the onions. Drain excess fat off and simmer the sausages in the sauce along with cinnamon and cumin.

8) Tunisian - Simmer the sauce with Baharaht spice mix, generous amount of harissa and pitted green olives.

9) Middle Eastern - Simmer the sauce with Emirati Baharat and few tablespoons of date molasses.

10) Tex-Mex - Simmer the sauce with 1 jalapeno pepper, ground cumin, a small chunk of chocolate and if found where you are chiplote.

11) Lousianna Creole - Sautée the onions, garlic with some celery, carrots, 
pinch ground cloves and green bell pepper. Add hot sauce to the simmering sauce. 

12) Meat Lovers - Brown halal beef or turkey bacon with your onions. Simmer the sauce with a few halal sausages.

13) Norma sauce - Sauteé peeled aubergine with the onion and garlic and simmer in the sauce along with parmesan cheese and finely chopped pitted green olives.

14) Asian Inspired - Simmer the sauce with soy sauce, dash of fish sauce, more sugar and a dab of sesame oil.

15) Curry - Simmer the sauce with lemon juice, curry powder, cumin seeds, cilantro and little butter.
Serve with lamb, poultry, vegetables, or rice.

16) Greek - Simmer the sauce with green bell peppers, green olives, cinnamon, nutmeg, mint, oregano, parsely and small amount of olive oil. Top with sharp feta cheese. 

17) Milanese (Italian) - Simmer the sauce with garlic, anchovies, touch of grape juice, grated Parmesan cheese and  a small amount of olive oil.

18) Cuban The basic seasoning mixture, known as sofrito, is made by combining tomatoes with garlic, onion, and green bell peppers. Add this to the tomato sauce and simmer for 5 minutes.

19) Cacciatore (Italian)Add sauteed onions and garlic, dry white wine, sweet peppers, oregano, and basil. Use as a cooking sauce for cut-up chicken or turkey; serve with pasta if desired.

20) Chinese Szechuan - To the Chinese sauce above, add cayenne pepper, red pepper flakes, or hot red pepper sauce to taste. 

21) Mushroom - Sauté a little smoked lean halal bacon or turkey cold cuts, nutmeg, mushrooms, white grape juice, minced parsley, and black pepper

22) Niçoise (French) - Sauté garlic, anchovies in small amount of olive oil. Deglaze with white grape juice. Add capers, lemon slices, black pepper,and finish off with butter. Serve with fish or seafood, pasta.

23) Pizzaiola (Italian) - Sauté garlic, anchovies, parsley, black and green olives. Deglaze with white grape juice and brown stock. Add oregano, and a small amount of olive oil. Serve with meat.

24) Spanish - Sauté onion, garlic, bay leaf (remove before serving), minced parsley, and a small amount of olive oil.

25) Turkish - Sauté onion, garlic, hot pepper, cumin, cinnamon, black pepper, minced parsley, and a small amount of olive oil. Serve with lamb or poultry.

26) Fennel – Quickly saute a thinly-sliced fennel bulb in olive oil, and then add it to your sauce for a bright anise flavor.

27) Pesto – Add a few frozen cubes or spoonful of pesto to your sauce. Warm up and stir. 

28) Roasted garlic – Roast a whole bulmb of garlic in the oven by simply placing it on a sheet of aliuminum foil. Sprinkling with salt, black pepper and olive oil. Roast for 30 minutes or until garlic is soft. Mash with a fork and add into sauce.

29) Mexican Mole - Sauté onion, garlic, hot peppers, chili powder, cocoa powder, cumin, oregano, cilantro, and cinnamon. Use as a cooking sauce for cut-up chicken or turkey.

30) Rosa cream sauce - Simply add 1/2 cup of tomato sauce along with 1/2 whipping cream, 1/2 cup grated Parmesan cheese and black pepper to a pot. Heat up slowly, constantly stirring. Serve on pasta or with chicken or fish.


SOURCE:  MY own ideas & pinterest 

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    HOW do you like t jazz up your sauces? 

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    1 comment:

    1. Oooh love some of these ideas!


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