SALT FREE TOMATO SAUCE RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

FRESH TOMATO SAUCE RECIPE | ALLRECIPES



Fresh Tomato Sauce Recipe | Allrecipes image

This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables.

Provided by KARMELE

Categories     Tomato Pasta Sauce

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

¼ cup olive oil
6 tomatoes, chopped
3 onions, minced
2 green bell peppers, minced
4 cloves garlic, minced
3 tablespoons white wine
salt and pepper to taste

Steps:

  • In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
  • Mix ingredients well; cover and simmer for 30 minutes. Serve.

Nutrition Facts : Calories 143.8 calories, CarbohydrateContent 13.4 g, FatContent 9.4 g, FiberContent 3.2 g, ProteinContent 2.2 g, SaturatedFatContent 1.3 g, SodiumContent 10.1 mg, SugarContent 6.7 g

QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES | JAMIE ...



Quick tomato sauce recipe | Vegetables recipes | Jamie ... image

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!

Total Time 20 minutes

Yield 500 ml

Number Of Ingredients 4

4 cloves of garlic
1 bunch of fresh basil (30g)
olive oil
3 x 400 g tins of quality plum tomatoes

Steps:

    1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
    2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
    3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
    4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
    5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
    6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

Nutrition Facts : Calories 187 calories, FatContent 16.3 g fat, SaturatedFatContent 2.3 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 7.9 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 0.65 g salt, FiberContent 1.8 g fibre

More about "salt free tomato sauce recipe recipes"

HOMEMADE TOMATO SAUCE I RECIPE | ALLRECIPES
Fresh and delicious.
From allrecipes.com
Reviews 4.4
Total Time 4 hours 30 minutes
Category Tomato Pasta Sauce
Calories 148.6 calories per serving
  • In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
See details


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.
From jamieoliver.com
Total Time 1 hours
Calories 32 calories per serving
    1. 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.
    2. 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.
    3. 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.
    4. Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
    5. 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.
    6. Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.
See details


BASIC TOMATO SAUCE RECIPE | BBC GOOD FOOD
A good tomato sauce has countless uses. Make a big batch, then use in other dishes throughout the week
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Pasta
Cuisine Italian
Calories 103 calories per serving
  • Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).
See details


QUICK FRESH TOMATO SAUCE RECIPE - NYT COOKING
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 133 per serving
  • Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
See details


TOMATO SAUCE RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 2 hours 55 minutes
Cuisine american
  • In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
See details


TOMATO SAUCE RECIPE | BBC GOOD FOOD
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
From bbcgoodfood.com
Total Time 35 minutes
Category Condiment, Dinner
Cuisine Italian
Calories 58 calories per serving
  • Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
See details


TOMATO SAUCE RECIPE - BBC GOOD FOOD
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
From bbcgoodfood.com
Total Time 35 minutes
Category Condiment, Dinner
Cuisine Italian
Calories 58 calories per serving
  • Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
See details


TOMATO SAUCE FOR CANNING RECIPE | SEAN TIMBERLAKE | FOO…
From foodnetwork.com
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
See details


PASTA WITH MUSSELS IN TOMATO SAUCE RECIPE - NYT COOKING
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Calories 626 per serving
  • Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.
See details


PASTA WITH MUSSELS IN TOMATO SAUCE RECIPE - NYT COOKING
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Calories 626 per serving
  • Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.
See details


HOMEMADE TOMATO SAUCE RECIPE - SIMPLY RECIPES
Dec 09, 2021 · Homemade tomato sauce from scratch is easy! Simmer tomatoes, herbs, veggies, and olive oil to make something magical. Start with canned or fresh tomatoes in this tomato sauce recipe…
From simplyrecipes.com
See details


SIMPLE MARINARA TOMATO SAUCE RECIPE - THE SPRUCE EATS
Jul 30, 2021 · Made with fresh basil, canned tomatoes, and a bit of olive oil and sea salt, this is one of the quickest and easiest ways to make a flavorful homemade marinara sauce that you …
From thespruceeats.com
See details


PROVENçALE TOMATO SAUCE RECIPE - THE SPRUCE EATS
Nov 11, 2021 · French tomato sauce is made with salt pork, veal or chicken stock, and a ham bone, so the original recipe is not vegetarian. Instead of making your own classic tomato sauce, you can use 1 quart of basic tomato pasta sauce. It is easier to make and is meat free.
From thespruceeats.com
See details


BASIC GARLIC BUTTER TOMATO SAUCE RECIPE - PINCH OF YUM
Sep 07, 2017 · Basic Garlic Butter Tomato sauce -- made with cherry tomatoes, garlic, balsamic, and butter. …
From pinchofyum.com
See details


KETO HAMBURGER PATTIES WITH TOMATO SAUCE - RECIPE - DIET ...
Jan 12, 2016 · I fried mushrooms in butter prior to browning the ground beef patties, then added them back when I put in the sauce. The flavor is superb! All was served with cauliflower-cheese mash as a side dish. Thank you so much for recipes we can actually use and that taste sooooo good! Thank you for letting us know how much you enjoyed this recipe!
From dietdoctor.com
See details


ROMA TOMATO SAUCE RECIPE - EASY MADE WITH FRESH TOMATOES!
Aug 06, 2018 · My go to favorite homemade tomato sauce is Cherry Tomato Sauce, but this year we only grew Roma tomatoes so I wanted to create a recipe that was 1) easy 2) delicious 3) let the roma tomato taste shine! Let me introduce you to Homemade Roma Tomato Sauce!
From brooklynfarmgirl.com
See details


HOMEMADE TOMATO SAUCE - ONCE UPON A CHEF
Aug 03, 2021 · Based on Marcella Hazan’s famous recipe, this is a simple and rich homemade tomato sauce. I admit: I have an entire shelf in my pantry devoted to my favorite jarred tomato sauce. But when tomatoes are in season and I’ve got a little extra time, I love to make tomato sauce …
From onceuponachef.com
See details


LOW ACID TOMATO SAUCE : GERD / ACID REFLUX SAFE RECIPES ...
Too much and it will taste soapy. Notice that there is no need to add salt - there's enough in the baking soda. While the garlic and onions are usually considered triggers, the length of cooking in this recipe (over 3 hours) softens their flavors, and for many this renders these ingredients safe. This sauce …
From drgourmet.com
See details


SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE | FEASTING AT HO…
Sep 11, 2015 · When pasta is cooked to al dente, drain and add it to the fresh tomato sauce, continuing to cook pasta on low for a few minutes in the sauce. Stir in the basil leaves. Divide among bowls …
From feastingathome.com
See details


SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE ...
Meanwhile, heat oil in a large skillet over medium heat. Add onion and tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 …
From eatingwell.com
See details