NO OIL TOMATO SAUCE RECIPES
EASY PEASY HOMEMADE TOMATO SAUCE (NO PEELING REQUIRED ...
Fresh homemade tomato sauce without the need for blanching, peeling, seeding, straining or other traditional (and time-consuming) methods of processing.
Provided by Linda Ly
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
- Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
- Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
- When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
- Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
- Follow the directions above through Step 3. Remove the stockpot from heat.
- Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
- Stir in 2 tablespoons of bottled lemon juice per jar.
- Wipe the rims with a towel, then seal with lids and bands.
- Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.
Nutrition Facts : Calories 156 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 2 grams fat, FiberContent 10 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1/2 cup, SodiumContent 46 grams sodium, SugarContent 23 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES
There are three great things about this recipe. First up, it’s great for embracing whatever veg you’ve got to hand – fresh, frozen or tinned, it’s all good. Secondly, tomato sauce is so versatile – you can use it for lasagne, curry, pasta sauce, chilli, on pizza, in a soup, you name it. Finally, it makes a big batch, so portion it up and freeze it, so you’re prepped for future meals. I’ve used two tins of tomatoes here, but feel free to chuck more in (if you’ve got them) to make the sauce go further.
Total Time 1 hours
Yield 2 to 3 litres
Number Of Ingredients 11
Steps:
- Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
- Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
- Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
- Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
- Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
- Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.
Nutrition Facts : Calories 32 calories, FatContent 1 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 1.3 g protein, CarbohydrateContent 4.8 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.1 g salt, FiberContent 1 g fibre
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Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
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Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices.
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
- To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
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