CREAMY NO-COOK TOMATO SAUCE WITH BASIL AND BRIE
This four-ingredient no-cook sauce will impress your guests and can be made in the time it takes to cook your pasta. The bright tang from in-season tomatoes along with the creamy, melted Brie marries perfectly for a fantastic summer spaghetti.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
- Meanwhile, grate the tomatoes on the largest holes of a box grater into a large bowl, discarding any big pieces of excess tomato skin. Whisk in the oil, basil and 2 teaspoons salt. Stir in the Brie.
- Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the tomato mixture and toss to combine. Add the pasta water, a little at a time, to moisten the pasta and help the Brie partially melt, if needed.
- Top with more basil before serving.
5-MINUTE NO-COOK FRESH TOMATO PIZZA SAUCE
Just 5 minutes to homemade fresh tomato pizza sauce! You'll be blown away by how easy (and tasty!) it is.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 10
Steps:
- Add all ingredients to the pitcher of a blender. Blend until completely pureed. Add additional salt and pepper to taste (I usually go with a full teaspoon salt). Spread on pizza crust; add toppings and bake as desired.
- If you don't have a blender, chop the fresh tomatoes and finely mince the garlic, then add them along with the other ingredients to a bowl. Stir until combined, taste, and add additional salt and pepper if desired.
- Keeps refrigerated in an airtight container for 2-3 days.
NO-COOK FRESH TOMATO SAUCE
Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer
Provided by Taste of Home
Time 15m
Yield about 3-1/2 cups.
Number Of Ingredients 7
Steps:
- Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.
Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
NO-COOK TOMATO SAUCE WITH PENNE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the penne according to package directions. In a large bowl combine tomatoes, garlic, olive oil and vinegar. Toss together with basil. When tender, drain penne, add to bowl and toss to coat. Serve with fresh Parmesan cheese.
NO-COOK FRESH TOMATO SAUCE WITH PASTA
Make this Healthy Living recipe when tomatoes are at their peak. Their sweetness blends with fresh basil to make a super-simple pasta sauce.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, combine remaining ingredients in large bowl.
- Drain pasta. Add to tomato mixture; toss to coat.
Nutrition Facts : Calories 260, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 11 g
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Servings 6-8Total Time 1 hr 45 minsEstimated Reading Time 6 mins
- Wash tomatoes. Cut in half and cut out the butts. Squeeze each tomato half to roughly squash out the seeds. (Don’t worry about removing every seed).
- Heat olive oil in a saucepan. Add onion, garlic, and dried herbs to pan. Cook over medium heat until veggies are soft and fairly translucent. Set aside.
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- Simmer for about 90 minutes (no lid on pot). Check sauce after the first thirty minutes, stirring and removing any loose tomato skins. Repeat the process again in another thirty minutes. By then, you should be able to remove nearly all of the skins.
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