Tomato Free Tomato Sauce Food
BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)
This recipe comes from the Interstitial Cystitis Network site at www.ic-network.com/bev/april00. We enjoy it just as much in spaghetti and enchiladas as tomato sauce. One batch makes the equivalent of 2 larges cans of tomato sauce (4 cups) so I use half the batch and freeze the other half in a freezer bag for next time. I find that I have to add about 25 percent more spice than I did when I used tomatoes.
Provided by Chef 616082
Categories Sauces
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
- Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.
TOMATO FREE TOMATO SAUCE
This "tomato" sauce tastes just like the real thing! Perfect for anyone with tomato allergies who wants to enjoy classic dishes such as lasagne, pizza or chillie con carne.
Provided by anja8388
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make this quick and easy buy 2 cans of cooked carrots, 1 jar of roasted peppers and cooked beetroot. But if you prefer to make it with fresh vegitables boil 6 peeled and chopped carrots, boil 2 beetroot and roast 2 peppers. This will take more time.
- Soften the onion in a frying pan with some olive oil
- Add all the ingredients in a saucepan and bring to boil.
- Once everything is nice and soft blitz it with a hand blender. Or a normal blender if you have not got a hand blender.
- Add more herbs and spices to taste. Add more water if sauce is too thick.
Nutrition Facts : Calories 488.1, Fat 5.3, SaturatedFat 0.8, Sodium 938.2, Carbohydrate 108.5, Fiber 31.7, Sugar 53.5, Protein 11.3
FAT FREE TOMATO SAUCE
Make and share this Fat Free Tomato Sauce recipe from Food.com.
Provided by Norahs Girl
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the tomatos, veggies and herbs into a pan.
- Cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes).
- Allow to cool then whizz in a food processor.
- Put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking.
- Take care not to let sauce burn.
- Adjust seasoning.
- This sauce freezes well.
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
TOMATO-LESS SPAGHETTI SAUCE
I'm allergic to tomatoes and I'm always craving spaghetti so I found this recipe and it is really good. My husband likes it better than regular spaghetti sauce. I'm anxious to try it in lasagna. I also add a can of black olives and a can of mushrooms for texture.
Provided by Mika G.
Categories European
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Place peppers, onion and garlic cloves into a 9" x 13" pan.
- Drizzle with olive oil and toss well.
- Put in oven and roast for about 45 minutes.
- Pour vegetables, all the black bits and the juices into a saucepan.
- Add water and seasonings and puree in a food processor.
- Stir in chicken broth and heat as for regular sauce.
Nutrition Facts : Calories 145.7, Fat 8, SaturatedFat 1.2, Sodium 340.7, Carbohydrate 16.3, Fiber 3.9, Sugar 8.3, Protein 4.6
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- Carrot pasta sauce. This is an easy tomato-free sauce that could pair well with a variety of noodles. Just cook and combine onions, grated carrots, and soy sauce for an inexpensive and simple pasta topper.
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- Lemon spaghetti. Italian doesn’t get much easier than this. Simply cook spaghetti noodles and toss them with olive oil, cheese, lemon juice, and basil leaves for a light and tasty pasta dish.
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- Classic vegan white pizza. Here’s a dairy-free and vegan version of white pizza that tops pizza dough with a variety of veggies. The creamy white sauce is made with plant-based milk, cheese, and butter.
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