Tomato Sauce-basic winter recipe
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 15.3
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 6.9 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.2 g
- Protein: 0.3 g
View full nutritional breakdown of Tomato Sauce-basic winter recipe calories by ingredient
Introduction
I call this my winter recipe, to use when I can't get fresh tomatoes. I make it different each time--sometimes with ground turkey, or gluten free sausage, or white lima beans, or extra onions. Whatever's around the house. The main taste is from the fennel seed. I call this my winter recipe, to use when I can't get fresh tomatoes. I make it different each time--sometimes with ground turkey, or gluten free sausage, or white lima beans, or extra onions. Whatever's around the house. The main taste is from the fennel seed.Number of Servings: 48
Ingredients
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1 29 oz can PLAIN tomato puree (no extra salt or herbs)
1 6 oz can PLAIN tomato paste
1 med onion, chopped
2 tsp minced garlic
2 tsp fennel seed (adjust to taste)
Tbsp oregano (adjust to taste)
about 12 leaves of basil (adjust to taste)
Opt: 1 Tbsp brown sugar, if needed to cut acidity
1 medium to large bell pepper, chopped
Directions
If you're using bell pepper, saute in olive oil until it begins to be soft, toss in onion. When onion's turns soft or begins to carmelize, toss in minced garlic and fennel. Saute until you can smell the fennel (means the seed case is opened). If you're adding meat, put the onion and pepper in a separate bowl and brown the meat now (you might want to add a touch more fennel). When browned, add back in onions, etc, and tomato paste. Mix well until warmed.
Add sauce and other herbs. If thick, add a little water (at lest enough to swish the rest of the paste and sauce out of the cans--you can always steam it off later if need be). Simmer for at least 30 minutes, stirring occasionally.
Taste. If it seems too acidic, add the brown sugar (you can also cut acidity with wine, honey, or regular sugar--if you're cooking veggies in the sauce, their natural sugars might do the trick). Adjust herbs to taste, and simmer another 20-30 minutes, stirring occasionally.
Makes about 48 ounces of plain sauce. More if you add meat or whatever. Nutritional info is for plain sauce, with brown sugar and peppers, by the ounce. Freezes well.
Number of Servings: 48
Recipe submitted by SparkPeople user ELENASAN.
Add sauce and other herbs. If thick, add a little water (at lest enough to swish the rest of the paste and sauce out of the cans--you can always steam it off later if need be). Simmer for at least 30 minutes, stirring occasionally.
Taste. If it seems too acidic, add the brown sugar (you can also cut acidity with wine, honey, or regular sugar--if you're cooking veggies in the sauce, their natural sugars might do the trick). Adjust herbs to taste, and simmer another 20-30 minutes, stirring occasionally.
Makes about 48 ounces of plain sauce. More if you add meat or whatever. Nutritional info is for plain sauce, with brown sugar and peppers, by the ounce. Freezes well.
Number of Servings: 48
Recipe submitted by SparkPeople user ELENASAN.