Light Tomato Sauce Food

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

LIGHT TOMATO SAUCE

Steps:

• Combine all ingredients in blender. Blend until smooth. Transfer to heavy medium saucepan. Simmer over medium-low heat until flavors are blended and sauce is very slightly thickened, approximately 5 minutes.

FRESH TOMATO SAUCE

Steps:

• In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn't scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.
• If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.

LIGHT SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Cut tomatoes into slivers. Cover with hot water and let sit 15 minutes.
• Combine flour with enough cold water to form a paste; whisk until smooth and lump-free.
• Heat milk until almost boiling.
• Whisk in flour paste, salt, and pepper.
• Continue whisking until sauce thickens.
• Serve over pasta and enjoy!

GNOCCHI IN LIGHT TOMATO SAUCE

Steps:

• Prepare the sauce:.
• Saute onion and garlic in olive oil a few minutes.
• Add remaining ingredients except basil and simmer about 1 hour.
• Add basil just before serving.
• Now the Gnocchi:.
• Wash potatoes in skin and boil 10-20 minutes (depends how big they are) in large pot until done (like mashed potatoes).
• Drain and let cool a little.
• Remove peels and mash.
• Stir in flour, butter, salt and egg making a stiff dough.
• Transfer to floured surface and knead a couple minutes until smooth.
• Roll dough into 3/4 inch pieces and cut into 1 inch pieces.
• Push each gently with fork prongs (helps hold the sauce).
• Drop into salted boiling water.
• Cook until they float.
• Drain.
• Transfer to serving dish.
• Sprinkle with cheese.
• Don't forget the basil.
• Top with sauce.

LIGHT TOMATO-BASED BARBECUE SAUCE

Steps:

• Combine all the ingredients and slowly bring to a simmer until sugar is dissolved.
• Stir frequently.
• Let cool.