LOW-FAT CREAM OF TOMATO SOUP
I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 22 g, Cholesterol 3.5 mg, Fat 0.2 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 1582.6 mg, Sugar 19.9 g
LOW-FAT TOMATO SAUCE
Use this classic recipe when making our Stuffed Eggplant Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 1/4 cups
Number Of Ingredients 6
Steps:
- Spray a nonstick skillet with olive-oil spray, and place over low heat. Add onion and garlic; cover, and cook until translucent, about 7 minutes. Add tomatoes, salt, and pepper; bring to a boil. Lower heat to medium low; simmer 25 to 30 minutes. Pass sauce through the largest holes of a food mill, and set aside.
Nutrition Facts : Calories 30 g, Fiber 2 g, Protein 1 g, Sodium 201 g
OH MY!!! SPAGHETTI SAUCE (LOW FAT)
This is a very tasty spaghetti sauce. I wouldnt substitute anything in this recipe, but then again...experimenting can get you places! ;)
Provided by Miss Diggy
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all in saucepan and bring to a boil.
- Reduce heat and simmer for 10-15 minutes.
TOMATO MEAT SAUCE FOR PASTA - LOW FAT!
Grease-free, healthy & DELICIOUS! Not too difficult, but a sure crowd pleaser! Make it Sunday, and eat it all week. Tomato-y, so always better the next day! Serve over linguine, dress fancy pasta, or dress-UP a potato! Freeze 1/2 for another day....
Provided by shopn4daz
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crumbled ground beef, and pre-cook in dutch oven (DO NOT brown, just render the fat/water).
- Drain pre-cooked beef (I do this in a strainer lined with paper towels). Wipe extra grease/water from bottom of pan with a paper towel.
- Chop onion and celery; finely dice carrot.
- Sauté onion and EVOO in dutch oven on low heat, until onion is translucent (be careful not to let onion get brown; this makes it bitter, which makes the sauce bitter. If it gets brown, throw it out & start again!).
- Add carrot, celery, and salt, continuing to sauté until all veggies soften, stirring often.
- Add beef, tomato, herb/spice. Stir. Cover and raise heat until sauce is simmering.
- Turn heat down to lowest possible. Continue to simmer, covered, for at least an hour, stirring every 15 minutes.
- If heat is too high, or pot not well-insulated, water may need to be added.
- Add chopped parsley when you turn off the heat -- FINISHED!
- Note: Flat-edged wooden spatulas are best for lifting sugar-laden ingredients (i.e. veggies & tomato sauce) from the bottom of a pot.
- Alt: If you're not picky about fat, skip the 'pre-cook beef' step, and add beef directly to cooked veggies.
Nutrition Facts : Calories 237.7, Fat 8.4, SaturatedFat 3, Cholesterol 70.3, Sodium 794.8, Carbohydrate 14.4, Fiber 3.7, Sugar 7.4, Protein 26.5
VERY LOW FAT TOMATO ALFREDO SAUCE
Never eat icky jarred alfredo sauce again! This is a weekly staple in my house. Add chicken, shrimp, salmon, or veggies and pasta and Parmesan cheese for a really yummy dish.
Provided by Mrs. McSmith
Categories Sauces
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a nonstick skillet over medium heat. Sautee garlic 1-2 minutes. Add tomatoes and cook another minute or so.
- Mix broth and flour in same skillet. Stir in cream cheese, 2 tablespoons of the mozzarella cheese, and the pepper.
- Cook 2 minutes, stir constantly with wire whisk until it reaches desired consistency.
Nutrition Facts : Calories 96.1, Fat 3.6, SaturatedFat 1.5, Cholesterol 10.1, Sodium 498.9, Carbohydrate 6.5, Fiber 0.5, Sugar 2.7, Protein 9.2
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.
VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper
Provided by Matthew Johnson
Categories Sides
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
- Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
- Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
- Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
- Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
- Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
- Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
- Enjoy!
Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
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