No Tomato 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.

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.

SENSATIONAL NO TOMATO SAUCE SPAGHETTI

Steps:

• In alarge skillet, melt butter and saute garlic until it is browned slightly.
• Cook spaghetti according to the package directions, and drain.
• Add spaghetti, parmesan cheese, cream, parsley flakes, salt, and pepper, and mix well.
• Pour into a buttered 2 quart baking dish.
• Cover and bake at 325 degrees until it is warm, about 15 minutes.
• Uncover and sprinklethe bacon over casserole.

HOMEMADE TOMATO SAUCE

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.

NO TOMATO PASTA SAUCE

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.

NO-COOK FRESH TOMATO SAUCE

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.

NO-COOK FRESH TOMATO SAUCE

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.