"FAKE" SAUCE
"This sauce originated with farmers who wanted the body and heartiness of a meaty red sauce but couldn't afford the meat," Gabriele says.
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil over medium-high heat in a large skillet. Add the onion, carrot and celery and cook 5 to 7 minutes, until the onion is soft and golden, just before caramelization.
- Add the red wine and stir well. Reduce the heat slightly and simmer 5 minutes, or until the pungent smell of alcohol is gone.
- Add the tomatoes and break them down roughly with a wooden spoon. Add the parsley and season with salt and pepper to taste. Stir well and cook over low heat 30 to 40 minutes, until the sauce thickens and the flavors blend. Toss with just-cooked pasta and serve with shredded parmigiano cheese.
QUICK TOMATO SAUCE
Provided by Dave Lieberman
Time 25m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.
- Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.
30 MINUTE TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, tomato paste, crushed tomato, dried oregano, dried basil, salt, pepper
Provided by Matt Ciampa
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a pot over medium heat, add the olive oil, onion, garlic, and tomato paste. Cook for 5-7 minutes or until the tomato paste has caramelized.
- Add the canned tomatoes, dried oregano, and dried basil. Reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness.
- Add salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
NO TOMATO PASTA SAUCE
My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!
Provided by Vegan Girl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 10.8 g, Fat 2 g, Fiber 2.8 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 134 mg, Sugar 5.3 g
HOMEMADE TOMATO SAUCE
This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.
Provided by MOLSON7
Categories Tomato Pasta Sauce
Time 4h40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Prepare a large bowl of ice water.
- Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
- Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
- Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
FAKE TOMATO SAUCE
Tomato less sauce that can be used for any recipe that you would normally use tomatoes or tomato sauce, pizza sauce, pasta, soups and stews. Great for those needing to restrict acidic or nightshade foods. Freezes well.
Provided by JanaBird
Categories Stew
Time 10h15m
Yield 1 Qt, 4 serving(s)
Number Of Ingredients 6
Steps:
- Dice everything and cook in crockpot overnight on high.
- Mash or puree to desired texture.
- Add water or cook longer depending on your recipe to get desired consistency.
Nutrition Facts : Calories 58.8, Fat 0.3, SaturatedFat 0.1, Sodium 100.5, Carbohydrate 13.5, Fiber 3.8, Sugar 7, Protein 1.6
THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY
Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese
Provided by Rie McClenny
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
- Peel the garlic cloves and finely chop.
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
- Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
- Add the red pepper flakes and stir to combine.
- Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
- Add the wine and cook for about 1 minute, just to burn off the alcohol.
- Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
- Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
- Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
- To serve, cook the spaghetti in a large pot of salted boiling water.
- Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams
VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY
Here's what you need: cremini mushroom, white onion, oil, salt, pepper, garlic, dried oregano, tomato paste, crushed tomato, vegetable broth, chickpeas, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
- Heat the oil in a large skillet set over medium-high heat.
- Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
- Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
- Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
- Add the crushed tomatoes and stir until well combined and thick.
- Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
- While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
- Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
- Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
- Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
- Use the sauce as desired for pasta, veggie noodles, calzones, etc..
- Enjoy!
Nutrition Facts : Calories 371 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams
ZESTY TOMATO SAUCE
This is a really good base sauce for fried ravioli, pizza, or whatever.
Provided by Brandon Squige Johnson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
- Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
- Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 328 mg, Sugar 3 g
More about "fake tomato sauce recipes"
10 RECIPES THAT START WITH A CAN OF TOMATO SAUCE
From allrecipes.com
Author Isadora BaumEstimated Reading Time 2 mins
CLASSIC TOMATO SAUCE RECIPE FOR PASTA - THE SPRUCE EATS
From thespruceeats.com
DOMINOS TOMATO SAUCE COPYCAT RECIPE - FAST FOOD …
From fastfood-recipes.com
HOMEMADE TOMATO SAUCE WITH FRESH TOMATOES RECIPES
From yummly.com
HOW TO MAKE TOMATO SAUCE FROM FRESH TOMATOES
From thespruceeats.com
HOW TO MAKE A BASIC TOMATO SAUCE - FOOD NETWORK
From foodnetwork.com
NO-TOMATO SAUCE (TOMATO-FREE PASTA SAUCE)
From shockinglydelicious.com
13 TOMATO SAUCE RECIPES USING FRESH TOMATOES | ALLRECIPES
From allrecipes.com
AUTHENTIC ITALIAN TOMATO SAUCE RECIPE - GOURMET PROJECT
From gourmetproject.net
49 DINNERS YOU CAN MAKE WITH A JAR OF TOMATO SAUCE
From purewow.com
TOMATO SAUCE RECIPE | OLD-FASHIONED AUSTRALIAN FLAVOURS
From cookingwithnanaling.com
THE BEST RAW TOMATO SAUCE YOU'LL MAKE ALL SUMMER
From epicurious.com
FAKE MATO SAUCE- NIGHTSHADE FRIENDLY TOMATO STYLE SAUCE
From recipes.alljustchoice.com
Cuisine ItalianTotal Time 20 minsCategory Condiments & SaucesCalories 102 per serving
- In frying pan or skillet, saute onions and garlic in 1 TBSP coconut oil until onions are translucent. Remove from pan and set aside.
- Once the carrots and beets are tender, (remove the bay leaf) and place them in the blender (along with the stock) and blend until smooth. TIP: if the mixture is too thick, add water until you get the consistency of a tomato sauce.
- Add the balsamic vinegar, umboshi paste, onion powder and Italian seasoning, and pulse the blender again a few times to combine
BEET SAUCE (OR I CAN'T BELIEVE IT'S NOT REAL TOMATO SAUCE!)
From we-eat-fat-not-that.blogspot.com
IMITATION CRAB TOMATO SAUCE - RECIPES | COOKS.COM
From cooks.com
ARTIFICIAL TOMATOES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
11 SUBSTITUTES FOR TOMATO SAUCE YOU CAN USE - RECIPES.NET
From recipes.net
FAKE TOMATO SAUCE (KITCHENPC)
From kitchenpc.com
IMITATION “TOMATO” SAUCE (AIP) - DOSE OF DEEDRA
From deedraabboud.com
10 WAYS TO USE TOMATO SAUCE (BESIDES PASTA) - THRIVE MARKET
From thrivemarket.com
HOMEMADE TOMATO SAUCE FROM SCRATCH - OLIVIA'S CUISINE
From oliviascuisine.com
SUGO FINTO (ITALIAN FAKE MEAT SAUCE) - THE ITALIAN RECIPES
From theitalianrecipes.com
TOMATO SAUCE FROM CANNED TOMATOES – QUICK AND EASY
From gettystewart.com
FAUX-MATO SAUCE (AIP) - REAL PLANS
From realplans.com
HOW TO MAKE FRESH TOMATO SAUCE - CHRISTINA'S CUCINA
From christinascucina.com
HOMEMADE FRESH TOMATO SAUCE - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
HOMEMADE TOMATO SAUCE USING CHERRY TOMATOES - THISTLE DOWNS …
From thistledownsfarm.com
HOW TO MAKE TOMATO SAUCE FROM SCRATCH: 14 STEPS (WITH PICTURES)
From wikihow.com
QUICK HOMEMADE TOMATO SAUCE - CHRISTINA'S CUCINA
From christinascucina.com
FRESH TOMATO PASTA SAUCE | ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
20-MINUTE MOLE SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
THE BEST WAY TO MAKE FRESH TOMATO SAUCE | MYRECIPES
From myrecipes.com
FAKE TRIPE IN TOMATO SAUCE: TRIPPA FINTA AL POMODORO
From fooddiez.com
HOW TO MAKE SAUCE FROM FRESH ROMA TOMATOES (EASY HOMEMADE …
From thirtysomethingsupermom.com
15 MINUTE TOMATO PASTE PASTA SAUCE - VEGGIES SAVE THE DAY
From veggiessavetheday.com
HOW TO MAKE THE PERFECT TOMATO SAUCE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BEST FRESH TOMATO SAUCE RECIPE - HOW TO MAKE FRESH TOMATO …
From delish.com
HOW TO MAKE TOMATO SAUCE FROM TOMATO PASTE - DELICIOUS, EASY …
From cookingatnoon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love