Non Fat Savory Spread Recipes

Steps:

• Mix all ingredients together.
• Place a small strainer over a small empty bowl, then place a piece of cheesecloth or a clean cloth napkin over the strainer, and scoop the entire mixture onto the cheesecloth covered strainer.
• Cover the mixture and place in the refrigerator for several hours or overnight.
• Take the mixture out of the strainer, and keep in an airtight container in the fridge for a week or more.
• The mixture will have the consistency of cream cheese after being strained.
• Enjoy with a bagel or on top of a baked potato.

Steps:

• If you are using fresh red peppers, roast them over a gas flame or under the broiler until the outer skin is black and charred. Place the peppers into a bowl and cover until they cool, about ten minutes. Peel off the skin and cut the peppers in half and remove the inside ribs and seeds.
• Place the chopped onion, tomatoes and garlic into the bowl of a food processor and pulse until the mixture is finely chopped.
• Spray a non-stick or seasoned cast iron frying pan with canola oil spray. Add the mixture from the processor and turn on the heat to high.
• Now put the roasted red peppers, the tomato sauce and the tomato paste into the processor and pulse half a dozen times or so, until the mixture is a coarse puree. Put that into the frying pan.
• Add the dried thyme, the salt, the pepper and the sugar to the pan and cook until the sauce comes to a boil. Turn down the heat and simmer uncovered for about twenty minutes, until the sauce cooks down and looks more concentrated. The sauce should be thick enough to coat the pasta.
• Add the optional ingredients: 1/2 tablespoonful of balsamic vinegar, a pinch of red pepper flakes, and freshly chopped parsley or basil for more taste.