TOMATO SAUCE NO SUGAR RECIPES

Name: Marcella Hazan’s Tomato Sauce
Total time: 1 h
Yield: 4 servings
Cuisine: italian
Ingredients: 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes); 5 tablespoons butter; 1 onion, peeled and cut in half; Salt

MARCELLA HAZAN’S TOMATO SAUCE RECIPE - NYT COOKING

Marcella Hazan’s Tomato Sauce Recipe - NYT Cooking image

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http//schema.org, Calories 153, UnsaturatedFatContent 4 grams, CarbohydrateContent 6 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 9 grams, SodiumContent 287 milligrams, SugarContent 3 grams, TransFatContent 1 gram

EASY PEASY HOMEMADE TOMATO SAUCE (NO PEELING REQUIRED)

Easy Peasy Homemade Tomato Sauce (No Peeling Required) image

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

Ingredients

15 pounds tomatoes, stems removed
8 tablespoons bottled lemon juice (optional, if canning)

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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MARCELLA HAZAN’S TOMATO SAUCE RECIPE - NYT COOKING

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 153 per serving

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

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