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.
NOMATO SAUCE (TOMATO SAUCE ALTERNATIVE)
Nomato sauce is a dairy free, nightshade free, and anti-inflammatory tomato sauce alternative, and it's delicious! Full of antioxidants and nutrients, you can make this easy sauce recipe in your blender.
Provided by Lindsay Cotter
Categories sauces
Time 35m
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium heat, then add and saute the onions until tender and golden, about 10 minutes. Add minced garlic and saute until fragrant, about 1 minute.
- Add beets, carrots, Italian seasoning, oregano, and 1/4 teaspoon salt. Stir together. Add 1 cup vegetable broth. Cover and cook over medium heat until carrots and beets are fork-tender, 20 to 30 minutes. The broth will almost be absorbed by then. Once cooked, transfer ingredients in the pot to a blender. See photos in blog post.
- Add 1/2 cup broth and pumpkin/squash puree, then blend until smooth. Alternatively, add 1/2 cup broth and pumpkin/squash puree to the pot and use a stick blender to blend into a puree. Note: For thinner pasta sauce, increase amount of broth to reach desired consistency. Then, add fresh parsley, lemon juice and/or balsamic vinegar, and any optional add-ins, and blend again until smooth.
- Transfer ingredients back into the pot (if you used a blender) and simmer over medium heat for 10 minutes.
- Store in a sealed container in fridge for up to a week, or freeze for up to 1 month.
Nutrition Facts : ServingSize 1/4 c, Calories 34 calories, Sugar 2.5 g, Sodium 96.5 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 5.4 g, Fiber 1.5 g, Protein 0.7 g, Cholesterol 0 mg
HOMEMADE TOMATO SAUCE
This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.
Provided by MOLSON7
Categories Tomato Pasta Sauce
Time 4h40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Prepare a large bowl of ice water.
- Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
- Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
- Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf 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-FREE TOMATO SAUCE
This recipe was built upon the Nomato sauce recipes created for folks avoiding nightshade vegetables, those with tomato allergies, or other medical conditions. It includes Asian specialty sauces found in various recipes online in unique, (hopefully) balanced proportions. It can be used in Italian, Mexican, or other recipes calling for tomato products.
Provided by Carrie Muller Wainwright
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h17m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.
- Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.
- Blend sauce with an immersion blender until consistency is slightly chunky.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.4 g, Fat 1.4 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 288.1 mg, Sugar 3.7 g
BASIC FRESH TOMATO SAUCE
I discovered this sauce recipe by total accident, randomly paging through a 33 year old Sunset canning book. Once made, it is the BEST fresh tomato sauce I've ever tried or made. Well worth the time it takes to make from scratch.
Provided by The_Swedish_Chef
Categories Sauces
Time 1h40m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- In a large Dutch oven, cook onions and garlic in olive oil over medium heat until golden brown (about 15 minutes), stirring occasionally.
- Meanwhile, immerse tomatoes, a few at a time, in a large pan of boiling water for 1 minute; then lift out and plunge in plunge into cold water. Pull off and discard skin.
- Cut tomatoes into eighths and add cooked onions, along with green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika, and the 2 cups of dry red wine.
- Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.
- You can use the sauce while hot, let it cool and refrigerate for 3 days, or freeze up to 4 months.
SLOW-COOKER SUNDAY SAUCE
Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, meat, pastas, main course
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.
THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
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EASY TOMATO SAUCE - JAMIE OLIVER
From jamieoliver.com
Servings 2Total Time 10 minsCategory Vegetables RecipesCalories 354 per serving
- Peel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil.
- Stir regularly until lightly golden. Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon.
- Use tongs to drag the pasta straight into the sauce, letting a little starchy cooking water go with it.
TOMATO SAUCE RECIPE | OLD-FASHIONED AUSTRALIAN FLAVOURS
From cookingwithnanaling.com
4.8/5 (62)Calories 23 per servingCategory Condiment
- Watch the video above in the post to see the consistency of the tomato sauce once cooked. If the sauce hasn't achieved the desired consistency, continue to simmer uncovered until it reaches the preferred consistency.
- Strain half of the mixture through a coarse sieve into a bowl, and then the other half. Use a spoon to push sauce through the sieve and extract as much liquid as possible. Discard solids.
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- Melt the coconut oil in a large pot over medium heat, and saute the onions until they are tender and golden, about 10 minutes. Add in the minced garlic and saute until fragrant, about 1 minute. Add in the carrots, beet, and water and bring the mixture to a boil. Cover and lower the heat to a simmer, cooking until the carrots and beets are fork-tender, about 30 to 40 minutes.
- Carefully transfer the mixture to a high-speed blender, add the salt and lemon juice, and blend until smooth. (Be sure to cover the vent in the lid of your blender with a dishtowel to prevent the top blowing off from the pressure of blending hot liquids!) Taste the sauce and adjust any seasonings, as needed, including a dash of oregano and basil, if you like! You can also add additional water, if you'd like a thinner sauce.
- Serve warm over your favorite vegetable or pasta dish, and enjoy! Leftover sauce can be stored in a sealed container in the fridge for up to a week, or in the freezer for months.
21 TOMATO-FREE PASTA SAUCE RECIPES - CHOWHOUND
From greatist.com
Author Sarah Garone
- Desperation spaghetti carbonara. Real deal carbonara doesn’t need any cream, just some eggs, a couple of cloves of garlic, and a generous handful of Parmesan tossed together into a silky, noodle-clinging sauce.
- Fettuccine Alfredo. Ah, good old Alfredo — what would fettuccine be without it? The velvety sauce is enjoyable enough on its own over long, flat noodles, or you can top it off with mushrooms, chicken, or whatever other cream-loving add-ons your heart desires.
- Creamy pasta with chicken sausage and broccoli. This easy Parmesan cream sauce is a little lighter than Alfredo, and it pairs especially well with chicken sausage (but use spicy or mild as you prefer).
- Classic macaroni and cheese. We probably don’t need to remind you that mac and cheese is the nontomato-based pasta dish par excellence. But in case you’ve forgotten, well, it’s time to reacquaint yourself with the gooiest, cheesiest, and rib-sticking-est recipe of them all.
- Creamy chicken and mushroom spaghetti. Hankering for a traditional mushroom cream sauce? This one is quick to make from scratch and clings to every strand of spaghetti like a satin robe.
- Bucatini with bacon cream sauce. Cream also pairs perfectly with bacon, and this simple sauce will gladly go with any noodle in your pantry. Hello, new favorite weeknight dinner.
- Pumpkin gnocchi with sage creme fraiche sauce. Hazelnuts and sage make for a pretty magical duo. The toasted nuts bring an earthy richness to this dish, while the herbs add fragrant overtones, creating a sophisticated marriage of flavors and textures — and that’s before you even get to the tangy, silky creme fraiche sauce and naturally sweet pumpkin pasta.
- Spinach pesto fusilli. You can make it from virtually any leafy green pesto. And, you can catalog it as a whole genre of tomato-less sauces on its own.
- Spaghetti with roasted vegetables, pine nuts, and olives. A super chunky sauce of roasted veggies is perked up by briny olives and Parmesan. This is perfect for using up zucchini and other summer squash.
- Pumpkin poblano pasta with shrimp and baby bok choy. This recipe is ideal for fall, but unlike your latte, it’s full of real pumpkin flavor that is as creamy and gently sweet as can be.
SPAGHETTI SAUCE NO TOMATOES RECIPE | TOMATO FREE PASTA …
From ourlittlehomestead.org
4.5/5 (15)Category Main CourseCuisine ItalianEstimated Reading Time 2 mins
- In a large skillet, heat up the 2 tablespoons of olive oil on medium high heat. Add onions and saute until soft.
12 TOMATO-FREE ITALIAN SAUCES - ORGANIC AUTHORITY
From organicauthority.com
Estimated Reading Time 2 mins
- Tomato-Free Pasta Sauce: This gluten-free, dairy-free and vegan sauce is made with carrots, sweet potatoes and beets. Make it as a plain tomato sauce for recipes or add Italian herbs to make the sauce into a mock marinara.
- Tomato-Free Marinara Sauce: Made with beets and pumpkin puree, this gluten- and dairy-free sauce is easy to whip up in less than 30 minutes.
- Tomatoless Tomato Sauce: Roasted butternut squash, zucchini and beet stock highlight Nourishing Gourmet's version of tomatoless sauce.
- Onion Pizza Sauce: This recipe is low-amine, gluten-free, soy-free, tomato-free, dairy-free, egg-free, nut-free and Paleo-friendly. Sautee sweet and red onions to make this tangy alternative to cream-based pizza sauce.
- Olive Oil and Garlic: Simply drizzle your pizza crust with olive oil and sprinkle on as much minced garlic as you like instead of using tomato pizza sauce.
- Hummus Pizza Sauce: Try the method from this Chicken Hummus Pizza to give your pizza a simple sauce made of delicious chickpea-based spread.
- Pesto Sauce: Pesto is great on pasta and pizza, too. Try our Fresh Pesto with Basil and Arugula.
- Plum and Grape Wine Sauce: Go with a fancy pizza that relies on its toppings to provide the sauce. Try the plum and grape wine sauce from our Basil, Grape and Plum Goat Cheese Pizza.
- Vegan Cheese Sauce Powder: This "cheesy" vegan powder can be prepared ahead and heated with dairy-free milk before pouring over your favorite pasta.
TOMATO FREE PIZZA SAUCE - LIVING BEYOND ALLERGIES
From livingbeyondallergies.com
5/5 (9)Category SauceCuisine American, ItalianTotal Time 1 hr
- Prep all your veggies. Place all ingredients in the pot and stir to combine. You want to make sure your veggies are just covered with water, so add more depending on size of your pot.
- Bring veggies to a boil over high flame. Once there, reduce flame to medium-low and let simmer for up to 45 minutes. You will know it is done when the beets are easily pierced with a fork and most of the liquid has evaporated. About 1 cup of liquid should remain.
- Carefully transfer your veggies to a blender. Add your lemon juice. To make sure your blender doesn't explode from the heat and pressure, don't place your blender lid on all the way and cover it with a towel so you don't get burned. Blend it till you reach your desired consistency. Taste for seasoning.
- Use right away on your pizza as you would any other red sauce. This keeps in the fridge for up to a week and in the freezer for up to 3 months.
15 TOMATO-FREE ITALIAN RECIPES - HEALTHLINE
From healthline.com
- Tomatoless ‘tomato’ sauce. While tomato-based marinara sauce may be among the most widely used Italian sauces, you can mimic it using other vegetables and seasonings.
- Vegetarian pumpkin seed alfredo sauce. Alfredo sauce doesn’t typically contain tomatoes, but this is a nice alternative to tomato sauce and can be used similarly.
- Tomato-free vegetable lasagna. Lasagna doesn’t have to be slathered with tomato sauce. Instead, this recipe layers lasagna noodles with mushrooms, garlic, onion, and spinach with a creamy cheese sauce.
- 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.
- Avocado pasta sauce. Avocados are naturally creamy and versatile. This recipe blends them with olive oil, lemon juice, garlic, and fresh basil for a simple tomato-free Italian pasta sauce.
- Green minestrone. Here’s a classic Italian minestrone soup that combines great Northern white beans with green vegetables like parsley, zucchini, green beans, and peas instead of tomatoes.
- Penne with black olives, portobello mushrooms, and Romano cheese. This pasta is packed with olives, portobello mushrooms, charred peppers, and Romano cheese, all of which help make it a hearty standalone meal.
- 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.
- Summer squash and arugula pizza. The options for topping a tomato-free white pizza are endless. This recipe tops pizza dough with a flavorful combination of cheese, thinly sliced summer squash, arugula, red chiles, and rosemary.
- 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.
HOW TO MAKE TOMATO SAUCE FROM FRESH TOMATOES
From thespruceeats.com
- Ingredients You'll Need. Tomatoes (about 5 to 6 pounds for every quart of sauce that you want to make) Chopped onions (1 medium onion per 1 quart of sauce)
- Blanch the Tomatoes. Start by plunging your tomatoes into boiling water for 1 to 2 minutes. This will loosen their skins, so they're much easier to remove later.
- Remove the Skins, Stems, and Seeds. Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes).
- Saute the Onion and Garlic. Add about a 1/4 cup of olive oil to a large pot. Then, saute the onions and garlic until they're soft (a few minutes should do it).
- Combine All the Ingredients and Cook. Add the tomatoes and all of the remaining ingredients to your onion-garlic mixture, and bring the pot to a boil.
- Jar Your Sauce. Pour your finished sauce into jars. Use freezer jars if you want to freeze your sauce or canning jars if you'd like to can your sauce for shelf-stable storage.
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