Fat Free Tomato Sauce Recipes

NOMATO SAUCE (TOMATO SAUCE ALTERNATIVE)

Steps:

• Heat oil in large skillet over medium heat, then add and saute the onions until tender and golden, about 10 minutes. Add minced garlic and saute until fragrant, about 1 minute.
• Add beets, carrots, Italian seasoning, oregano, and 1/4 teaspoon salt. Stir together. Add 1 cup vegetable broth. Cover and cook over medium heat until carrots and beets are fork-tender, 20 to 30 minutes. The broth will almost be absorbed by then. Once cooked, transfer ingredients in the pot to a blender. See photos in blog post.
• Add 1/2 cup broth and pumpkin/squash puree, then blend until smooth. Alternatively, add 1/2 cup broth and pumpkin/squash puree to the pot and use a stick blender to blend into a puree. Note: For thinner pasta sauce, increase amount of broth to reach desired consistency. Then, add fresh parsley, lemon juice and/or balsamic vinegar, and any optional add-ins, and blend again until smooth.
• Transfer ingredients back into the pot (if you used a blender) and simmer over medium heat for 10 minutes.
• Store in a sealed container in fridge for up to a week, or freeze for up to 1 month.

OIL-FREE MARINARA SAUCE

Steps:

• Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe.
• Heat your nonstick pan on medium-low heat. When warm, add the white wine and garlic mixture (it will bubble quite a bit), then immediately add the tomato puree.
• Stir well, scraping any wine solids from the bottom of the pan. If using the fresh basil, gently bruise or tear it and then add it to the pan. Continue to simmer for about 15 to 20 minutes, stirring occasionally, until the tomatoes have thickened and turned a richer red color, and the garlic is softened.
• Remove the basil from the pan and discard, if using. Stir in the optional soy sauce if using, and season to taste with salt.

FAT FREE TOMATO SAUCE

Steps:

• Place the tomatos, veggies and herbs into a pan.
• Cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes).
• Allow to cool then whizz in a food processor.
• Put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking.
• Take care not to let sauce burn.
• Adjust seasoning.
• This sauce freezes well.

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

LOW-FAT TOMATO SAUCE

Steps:

• Spray a nonstick skillet with olive-oil spray, and place over low heat. Add onion and garlic; cover, and cook until translucent, about 7 minutes. Add tomatoes, salt, and pepper; bring to a boil. Lower heat to medium low; simmer 25 to 30 minutes. Pass sauce through the largest holes of a food mill, and set aside.

LOW-FAT TANGY TOMATO DRESSING

Steps:

• Place all ingredients in a blender; cover and process until blended.