No Cook Tomato Sauce Salsa Cruda Food
NO COOK TOMATO SALSA
This is a recipe that my grandmother handed down to me and we still make it every year when it is time to harvest our garden. It is so much fun to make and will keep for up to a year in the fridge. The smell is wonderful and it is so easy.
Provided by mommyof 3
Categories Low Protein
Time 30m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- Mix together vinegar, sugar, and salt until everything is dissolved.
- Add the remaining ingredients and stir well.
Nutrition Facts : Calories 1518.7, Fat 7, SaturatedFat 1.7, Sodium 28555.8, Carbohydrate 355.3, Fiber 47.4, Sugar 296, Protein 32.2
SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA
This is from The One-Dish Vegetarian by Maria Robbins. The author notes, "This uncooked sauce can only be made in the height of summer when vine-ripened tomatoes and sweet corn, picked only hours before, are available. " I say it's absolutely delicious. I wish I could eat it year-round.
Provided by Prose
Categories Low Protein
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
- Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
- Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
- Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
- Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).
Nutrition Facts : Calories 164.9, Fat 11.7, SaturatedFat 1.6, Sodium 716.9, Carbohydrate 15, Fiber 3, Sugar 4.4, Protein 3.1
MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a mixing bowl and blend well.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 2 grams
TOMATO SALSA (SALSA CRUDA)
Make and share this Tomato Salsa (Salsa Cruda) recipe from Food.com.
Provided by cellogirl2
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Set a large colander in a large bowl.
- Place the tomatoes in the colander and let them drain for 30 minutes.
- As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top.
- Shake the colander to drain off the excess tomato juice; discard the juice and wipe out the bowl.
- Transfer the contents of the colander to the now-empty bowl.
- Add the salt, pepper, and 2 teaspoons of the lime juice and toss to combine.
- Season with the minced jalapeno seeds, sugar, and additional lime juice to taste and serve.
Nutrition Facts : Calories 55.6, Fat 0.5, SaturatedFat 0.1, Sodium 401, Carbohydrate 12.3, Fiber 3.4, Sugar 7.4, Protein 2.4
NO-COOK FRESH TOMATO SALSA (FAT-FREE)
This will put any store-bought salsa to shame lol! This is a must using just-picked garden tomatoes and it is a fat-free recipe! Plan ahead this must be refrigerated a minimum of 8 hours even better 24 hours to blend flavors, don't even think about serving this before the chilling time! The tomatoes must be ripe and red for this and will need to be drained for a couple of hours over a strainer before using for this recipe. If you prefer a milder salsa then omit the jalapeno pepper. This complete recipe may be doubled. Don't omit the cilantro it is what makes the salsa! If desired you may use canned Mexican diced tomatoes drained in place of the fresh tomatoes, but the fresh is much better! Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Sauces
Time 8h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Place the chopped seeded tomatoes over a strainer and allow to drain for 1-2 hours (or up to 24 hours).
- Place the tomatoes, onions, green bell pepper, yellow bell pepper (if using) and cilantro in a processor; pulse until desired consistency.
- Place into a glass bowl then add in all remaining ingredients; mix to combine and season with salt and Tabasco to taste and add in a small amount of sugar if desired.
- If desired you may add in the variations of you choice.
- Refrigerate for a minimum of 8-24 hours before serving.
Nutrition Facts : Calories 13.8, Fat 0.1, Sodium 120.3, Carbohydrate 3.1, Fiber 0.9, Sugar 1.5, Protein 0.7
NO-COOK FRESH TOMATO SAUCE
Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer
Provided by Taste of Home
Time 15m
Yield about 3-1/2 cups.
Number Of Ingredients 7
Steps:
- Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.
Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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