Basicnomatosaucetomatofreetomatosauce Recipes

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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



Basic Nomato Sauce (Tomato Free Tomato Sauce) image

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.

6 carrots, peeled and diced
1 small beet, peeled and diced
1 large onion, diced
3 celery ribs, diced
1 bay leaf, whole
1 1/2 cups water

NO TOMATO TOMATO SAUCE

Chili base, marinara, pizza, spaghetti sauce without tomatoes if for some reason you don't want or can't have them!! More alkaline & higher in vitamins as well!!

Provided by Mindelicious

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



No Tomato Tomato Sauce image

Steps:

  • Steam carrots and beets until tender.
  • Brown onion & garlic together.
  • Measure all ingredients into a blender and blend until smooth. Check for salt. Use however you'd like - Enjoy!
  • Omit basil for chili and use as you would normally.
  • It freezes nicely in a canning jar. Remember to allow about an inch at the top and tighten jar lid after sauce freezes.

Nutrition Facts : Calories 55.9, Fat 0.3, SaturatedFat 0.1, Sodium 650.3, Carbohydrate 13.2, Fiber 3.1, Sugar 6.5, Protein 1.4

2 1/2 cups carrots
1/3 cup beet
3/4 cup chopped onion
1 minced garlic clove
2/3 cup water
1 tablespoon basil (leave out for Chili)
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon oregano

BASIC TOMATO SAUCE

From 'Simple Italian Cooking', by Mario Batali. Posted to accompany following recipes: Rolled Flank Steak with Green Olives and Oregano, recipe #57351; and Timpano di Maccheronni, (the Mythic Pasta Dome), recipe #85372.

Provided by skat5762

Categories     Sauces

Time 1h

Yield 4 cups

Number Of Ingredients 7



Basic Tomato Sauce image

Steps:

  • In a 3-quart saucepan, heat theolive oil oover medium heat.
  • Add the onion and garlic and cook until soft and light golden brown, about 8-10 minutes.
  • Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft.
  • Add the tomatoes and juice and bring to a boil, stirring often.
  • Lower the heat and simmer for 30 minutes, until as thick as hot cereal.
  • Season with salt and serve.
  • This sauce holds one week in the refrigerator or up to 6 months in the freezer.

Nutrition Facts : Calories 216.9, Fat 14.4, SaturatedFat 2, Sodium 28.7, Carbohydrate 21.4, Fiber 6.1, Sugar 12.8, Protein 4.4

1/4 cup extra virgin olive oil
1 Spanish onion, chopped into 1/4 inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
1/2 medium carrot, finely shredded
2 (28 ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
salt, to taste

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



Basic Fresh Tomato Sauce image

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.

2 onions, medium-sized, finely chopped
4 garlic cloves, minced
1/3 cup olive oil
5 lbs fresh tomatoes (about 12 medium-sized ones)
1/2 cup green onion (white and green parts minced)
1 green pepper, seeded and chopped
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon anise seed, crushed
1 tablespoon oregano leaves, crushed
1 teaspoon rosemary, crushed
1 teaspoon paprika
2 cups dry red wine (to taste)

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