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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Everything you see I owe to spaghetti."
-Sophia Loren, Italian movie actress and cook

The refrigerator light goes on...

Both tomato sauces - from fresh or from canned tomatoes - are great sauces. The one made with canned tomatoes is almost as good as the sauce made from the best mid-summer tomatoes.

Oils

All oils have approximately 5 grams of fat per teaspoon but vary in the amount of saturated, monounsaturated and polyunsaturated fat. It appears that the best oils are those with more monounsaturated fats. The two monounsaturated oils used most often in these recipes are olive oil and canola oil.



 

Tomato Sauce - from Fresh Tomatoes



Servings = 10 | Serving size =1/2 cup

Cooking Time = 90 Minutes

Keeps well in the fridge for about 4 5 days.

1 Tbsp olive oil
6 cloves garlic (minced)
1 small onion (diced)
4 lbs tomatoes (peeled and chopped)
2 cups water
2 tsp salt

To peel tomatoes, heat 4 quarts of water over high heat until it begins to boil. Reduce the heat until the water is just shivering.

Place the tomatoes in the water a few at a time. After no more than 60 seconds, remove the tomatoes. When they have rested for about 60 seconds the skins will slip off easily. Place the skins in a bowl. Repeat until all of the tomatoes have been skinned.

Chop the tomatoes coarsely.

Place the oil in a large skillet and heat over a medium-high heat. Reduce the heat to medium and add the garlic. Cook gently for about 3 minutes. Do not allow the garlic to turn brown.

Add the onions and cook until they are translucent. Stir frequently and do not allow them to brown.

Add the tomatoes and stir well. Place the tomato seeds and skins in a fine mesh strainer and strain the juice into the pan by pressing on the pulp. Cook the tomatoes until they are soft (about an hour).

Remove from heat, add the salt and puree until smooth, using a stick or conventional blender.

Nutrition Facts

Serving size = 1/2 cup

Servings = 10

.

Amount Per Serving

Calories 50 Calories from Fat 15
  % Daily Value
Total Fat 2g 3%
    Saturated Fat 0g 1%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 475mg 20%
Total Carbohydrates 8g 3%
    Dietary Fiber 2g 9%
    Sugars 5g  
Protein 2g  
Vitamin A 30% Vitamin C 40%
Calcium 2% Iron 3%
Vitamin K 15 mcg Potassium 442 mg
Magnesium 21 mg