UNCOOKED TOMATO AND MINT SAUCE WITH POACHED EGGS
This dish turns summer tomatoes into a salsa cruda that can also work well with most any kind of fish. My friend and colleague Clifford A. Wright serves this delicious salsa cruda with grilled salmon. It's also wonderful with most other fish, grilled, oven-roasted or pan-cooked, and it makes a terrific sauce for foods like cooked grains, the vegetarian burgers I published a few weeks ago or simply cooked green vegetables. One of my favorite uses is in a Mediterranean huevos rancheros: poach an egg, set it on a lightly charred corn tortilla, sprinkle the egg with a little salt and pepper if desired and spoon on the sauce.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, main course
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Cut tomatoes in half lengthwise. Place a box grater in a wide bowl, and using the large holes of the grater, grate tomatoes by rubbing the cut side against the grater, with the skin side cupped in your hand. When you feel the holes of the grater against the inside of the tomato skin, you are done.
- Turn on a food processor fitted with a steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add tomatoes, salt, pepper, mint and olive oil. Process in the machine for 1-2 minutes, until sauce is frothy. Taste and adjust seasonings.
- Poach eggs. Fill a lidded frying pan with water and bring to a boil. Set timer for 4 minutes. Add 1 tablespoon vinegar. One at a time, break eggs into a teacup, then tip from teacup into pan (do this 2 at a time). Immediately turn off heat and cover pan tightly. Leave for 4 minutes. Using a slotted spoon or spatula, carefully remove poached eggs. Set on a towel to drain.
- While eggs are poaching, heat tortillas by placing them one at a time directly over the flame, until the edges are charred. If you don't have a gas stove, wrap in foil and heat for 10 minutes in a 350-degree oven. Place a tortilla on each plate and top with a poached egg. Spoon 3 tablespoons of the sauce over the eggs and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
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
UNCOOKED TOMATO SAUCE
Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish.
Provided by Lille
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Pour olive oil into a bowl, add garlic. Mince together the basil and parsley, add to bowl.
- Dice tomatoes, or halve the grape tomatoes. Add to bowl. Season with salt, pepper and sugar if desired. Better if allowed to sit for a few hours before using.
- Serve with crusty bread as bruschetta or on pasta.
Nutrition Facts : Calories 270.5, Fat 27.4, SaturatedFat 3.8, Sodium 593.2, Carbohydrate 6.7, Fiber 2.1, Sugar 3.4, Protein 1.7
OUTRAGEOUS MUSTARD SAUCE
Good for all kinds of meat, from smoked ham to beef Wellington, as well as for luncheon meats. Store in a plastic container for up to three weeks.
Provided by Pam Garger
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 6.3 g, Cholesterol 60.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 54.2 mg, Sugar 5.4 g
EASY UNCOOKED TOMATO SAUCE FOR PASTA
I love this! This is a great warm weather meal you can put together the sauce in the morning b4 work or even the night b4 and it will be perfect by the time you get home. Using canned tomatoes makes this even easier but you can use fresh if you can get good ones or even roast some Romas for this dish. This is also great B4 or with a rare charcoal grilled steak or as part of a larger Italian meal. Cook time is the marinating time.
Provided by Ilysse
Categories European
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Lightly drain the tomatoes (if they are in a tomato puree or a tomato sauce than by all means keep the sauce but if in water get rid of most of it).
- Place tomatoes in a bowl, large jar, or sealable container.
- If the tomatoes are whole you should crush them up with a fork (I use a potato masher) or dice them; you can also use diced tomatoes.
- Add the remaining ingredients except pasta.
- I use either fresh Basil or dried Oregano, alot of it.
- By crushing the garlic rather than chopping you will get more garlic flavor so don't be tempted to use too much more than what I have listed unless it is from a jar or diced.
- Cover container and place in the fridge for at least 3-6 hours; the longer it sits the better it is.
- Remove the garlic clove from the sauce and take out of the fridge just b4 cooking the pasta You want it to be someplace between cold and room temperature If it is too warm you will not have as big a flavor burts when the hot pasta meets the sauce If too cold it will cool the pasta too much.
- Cook pasta until al dente, drain and toss with the cold sauce.
- Eat and enjoy, serve with hot crusty bread and a tossed green salad.
Nutrition Facts : Calories 579.4, Fat 15.6, SaturatedFat 2.3, Sodium 16.1, Carbohydrate 93.2, Fiber 6.1, Sugar 7.3, Protein 16.7
UNCOOKED FRESH TOMATO SAUCE
Provided by Robert Farrar Capon
Categories lunch, weekday, side dish
Time 30m
Yield 1 1/2 cups of sauce
Number Of Ingredients 9
Steps:
- Boil several quarts of water in a deep pot. Score the tomatoes top and bottom with an ''x,'' just breaking the skin, and add the tomatoes to the water. Let the water return to the boil and continue boiling 30 seconds. Remove the tomatoes, run them under cold water and peel off the skins.
- Slice the tomatoes in half crosswise, place a sieve over a bowl and, holding each half over the sieve, push the seeds and juice out and into the sieve. Press out the juice and save for another use.
- Lightly sprinkle the cut surfaces of the tomatoes with salt and let them stand 10 minutes. Gently squeeze them to get rid of any additional juice and coarsely chop the tomatoes.
- Put the tomatoes into a bowl and add lemon juice, garlic, basil, salt and pepper, adjusting seasonings to taste.
- Serve over hot, very thin pasta (capellini, for example), garnishing each serving with a sprig of basil and grated Parmesan.
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
UNCOOKED TOMATO-MUSTARD SAUCE
A simple sauce that is often served with bollito misto, the mixed boiled meat dish of central Italy, this is a great homemade replacement for ketchup. Nice with grilled meats.
Yield makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Combine the first 5 ingredients in a bowl and let sit for an hour.
- Add the tomato paste and mustard, then taste and add more salt, pepper, and vinegar if necessary. Serve immediately or cover and refrigerate; this will keep its flavor for several days.
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