Does anyone have a good recipe for a low calorie tomato pasta sauce? ?!
I'm trying to lose weight and also to stop buying those prepared pasta sauces in a jar!. Www@FoodAQ@Com
Answers:
If you buy a bottled marinara, it's probably not too high in fat!. Most tomato sauces are not!. It's the white alredo sauces you need to run from!
But try this recipe!. It's excellent, and of course using a non-stick pan means you can reduce the EVOO quantity needed down to about 1 Tbsp!. It's the only fat in the dish!.
Mark Strausman’s Tomato Sauce
--Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then!. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes!. Slow cooking will allow the skin to melt into the sauce!. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley!. ("CENTO" is one brand!.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp!. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp!. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Purée tomatoes in a food mill, removing most of the seeds!. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes!. Add red-pepper flakes!. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix!. Add remaining tomatoes, reduce heat to low, and let simmer!. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally!. Add basil!. Season with salt and pepper to taste!. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month!.
Www@FoodAQ@Com
But try this recipe!. It's excellent, and of course using a non-stick pan means you can reduce the EVOO quantity needed down to about 1 Tbsp!. It's the only fat in the dish!.
Mark Strausman’s Tomato Sauce
--Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then!. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes!. Slow cooking will allow the skin to melt into the sauce!. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley!. ("CENTO" is one brand!.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp!. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp!. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Purée tomatoes in a food mill, removing most of the seeds!. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes!. Add red-pepper flakes!. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix!. Add remaining tomatoes, reduce heat to low, and let simmer!. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally!. Add basil!. Season with salt and pepper to taste!. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month!.
Www@FoodAQ@Com
Basic Marinara Sauce
1 can crushed tomatoes (28 ounces)
2 cans tomato paste (6 ounce cans)
1 can fat free low sodiumchicken broth (14!.5 ounce can)
2 tablespoons olive oil
? cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon salt
? teaspoon ground pepper
? teaspoon ground cayenne pepper
? teaspoon cumin
? teaspoon fennel
1 teaspoon Italian seasoning
1 dash ground cloves, very small dash!
1 pinch sugar
In a large stock pot, heat olive oil over medium heat!. Sautee onion until transparent!. Add garlic, sautee quickly for one minute, stirring constantly to prevent burning!. Add remaining ingredients, mix well!. Bring to just the boiling point, reduce heat to simmer, cover!. Let simmer for 1 1/2 - 2 hours, stirring occasionally!.
Freezes well!.Www@FoodAQ@Com
1 can crushed tomatoes (28 ounces)
2 cans tomato paste (6 ounce cans)
1 can fat free low sodiumchicken broth (14!.5 ounce can)
2 tablespoons olive oil
? cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon salt
? teaspoon ground pepper
? teaspoon ground cayenne pepper
? teaspoon cumin
? teaspoon fennel
1 teaspoon Italian seasoning
1 dash ground cloves, very small dash!
1 pinch sugar
In a large stock pot, heat olive oil over medium heat!. Sautee onion until transparent!. Add garlic, sautee quickly for one minute, stirring constantly to prevent burning!. Add remaining ingredients, mix well!. Bring to just the boiling point, reduce heat to simmer, cover!. Let simmer for 1 1/2 - 2 hours, stirring occasionally!.
Freezes well!.Www@FoodAQ@Com
Any recipe for tomato based pasta sauce should be fairly low calorie unless meat or sugar is added!. Actually the jarred marinara or tomato based sauces without meat are low calorie!. Some have added sugar, but not enough to make much difference in calories!. Don't feel guilty about using the jarred sauces, they are probably just as good for you a homemade!.Www@FoodAQ@Com