NO SALT TOMATO SAUCE RECIPES
SENSATIONAL NO TOMATO SAUCE SPAGHETTI RECIPE - FOOD.COM
a spaghetti sauce you will enjoy, its unusual because you cook the sauce, then add spaghetti, and then bake it. I got this recipe from my aunt.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In alarge skillet, melt butter and saute garlic until it is browned slightly.
- Cook spaghetti according to the package directions, and drain.
- Add spaghetti, parmesan cheese, cream, parsley flakes, salt, and pepper, and mix well.
- Pour into a buttered 2 quart baking dish.
- Cover and bake at 325 degrees until it is warm, about 15 minutes.
- Uncover and sprinklethe bacon over casserole.
Nutrition Facts : Calories 1306.7, FatContent 101.7, SaturatedFatContent 55.1, CholesterolContent 284.6, SodiumContent 1071.5, CarbohydrateContent 63.5, FiberContent 0.3, SugarContent 0.4, ProteinContent 36.1
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
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From cooking.nytimes.com
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Total Time 1 hours
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Calories 153 per serving
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