International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Champagne Dressing for Poultry Salad






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > sauces and condiments > tomato sauce and ten variations
from New Jersey, USA Tomato Sauce and Ten Variations Recipe By : Good Housekeeping Healthy Eating Serving Size : 4 Preparation Time :0:00 Categories : Low Fat One Dish Meals Pasta Sauces And Gravy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- GH Marinara Sauce 1 tablespoon olive oil 1 small onion -- chopped 1 clove garlic -- minced 1 (28oz) can plum tomatoes in juice 2 tablespoons tomato paste 1/2 teaspoon salt 2 tablespoons chopped fresh basil or parsley -- optional 1. In 3-qt. saucepan, heat oil over med. heat. Add onion and garlic and cook until tender. 2. Stir in tomatoes with their liquid, tomato paste, salt and basil; heat to boiling, stirring to break up tomatoes. Reduce heat to low; partially cover pan and simmer 20 min., stirring occasionally. Serve over cooked pasta or use in your favorite recipe. Makes about 3-1/2 cups 1/2 cup = about 50 cal 1 g pro 7 g carb 7 g fat 0 chol 340 mg sod VARIATIONS- With the exception of Neapolitan-Style Pasta and Beans, all recipes below are for 1 lb cooked pasta, enough to make 4 generous main-dish servings 1. Eggplant Sauce Preheat broiler. Slice 1 small eggplant (about 1 lb) into 1/2" slices, lengthwise. Lightly spray with olive oil nonstick cooking spray and broil on each side until tender and browned. Cut into 1" pieces. Toss cooked pasta with sauce, add eggplant and toss lightly. Top with chopped fresh parsley and pass Parmesan at the table. 2. Tuna Sauce During the last 10 min. of simmering, add 1 (6oz) can tuna packed in mater, drained, to the sauce along with 2 tbl. capers, drained, and 2 anchovies, chopped. 3. Tomato-Ricotta Sauce Toss the cooked pasta with the sauce; add 1 cup part-skimmed milk ricotta and toss again. Top with 1/2 cup coarsely choped fresh basil . 4. Arrabbiata Sauce Increase to 3-4 cloves garlic and omit the onion; add large pinch crushed red pepper and cook according to basic recipe. Toss with pasta and top with chopped fresh parsley. 5. Tomato-Mushroom Sauce Increase to 2 tbl. olive oil and 2 cloves garlic. Slice 1/2 lb. (or more) fresh white, portobello, or other mushrooms and saute them with the other ingred.; add 1/2 tsp. chopped fresh rosemary. Proceed with recipe. 6. Neapolitan-Style Pasta and Beans Increase to 1 tbl. plus 1 tsp. olive oil and 3 cloves garlic; add 1/2 tsp crushed red pepper, 1/2 tsp dried oregano, and 1 celery stalk, chopped, to the oil. Proceed with recipe, adding 1 (15-19 oz) can drained cannelini or Great Northern beans, along with the tomatoes. 7. Streamlined Vodka Sauce Increase to 2 cloves garlic and omit onion; add 1/2 tsp. crushed red pepper. Proceed with recipe. When the sauce has simmered for 15 min., add 2 tbl. vodka, 1/2 cup low fat sour cream, and 1/2 cup chopped fresh parsley leaves. Simmer for 5 min., then toss with pasta. 8. Puttanesca Sauce Increase to 2 cloves garlic. To the simmering sauce, add 1/2 cup pitted and roughly chopped ripe olives, 3 anchovies, each cut in 1" pieces, 4 heaping tbl. capers, drained, and 1/2 tsp. crushed red pepper. 9. Amatriciana Sauce Reduce to 2 tsp. olive oil. Carefully trim and dice 1/4 lb pancetta or lean slab bacon and saute in 1 tsp olive oil in small skillet until crisp and lightly browned. Remove with slotted spoon and drain on paper towels. Add the pancetta and 1/2 tsp crushed red pepper with the garlic and onion. Pass Parmesan at the table. 10. Roasted Pepper Sauce Roast and Peel 4 large red and/or green peppers. Cut into strips about 1/2" wide, pat them dry with paper towels, and add to sauce. Top with 1/4 cup chopped fresh parsley.

Tomato Sauce and Ten Variations


average rating = 4 stars(4.00001 comment available)
SUBMITTED BY
list all recipes for SAUCES (340)
list all recipes by FOOD.CHAT (192)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert This is Found in... Most Emailed Recipes
(posted September 7, 1997)


from New Jersey, USA

Tomato Sauce and Ten Variations

Recipe By : Good Housekeeping Healthy Eating
Serving Size : 4 Preparation Time :0:00
Categories : Low
Fat One Dish Meals
Pasta Sauces And Gravy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GH
Marinara
Sauce
1 tablespoon
olive oil
1 small
onion -- chopped
1
clove garlic -- minced
1 (28oz) can
plum tomatoes in juice
2 tablespoons
tomato paste
1/2 teaspoon
salt
2 tablespoons chopped fresh
basil or parsley -- optional

1. In 3-qt.
saucepan, heat oil over med. heat. Add onion and garlic and cook until tender.
2. Stir in tomatoes with their liquid,
tomato paste, salt and basil; heat to boiling, stirring to break up tomatoes. Reduce heat to low; partially cover pan and simmer 20 min., stirring occasionally. Serve over cooked pasta or use in your favorite recipe. Makes about 3-1/2 cups

1/2 cup = about 50 cal
1
g pro
7
g carb
7
g fat
0 chol
340 mg sod

VARIATIONS- With the exception of Neapolitan-Style
Pasta and Beans, all recipes below are for 1 lb cooked pasta, enough to make 4 generous main-dish servings

1.
Eggplant Sauce

Preheat broiler. Slice 1 small
eggplant (about 1 lb) into 1/2" slices, lengthwise. Lightly spray with
olive oil nonstick cooking spray and broil on each side until tender and browned. Cut into 1" pieces. Toss cooked pasta with sauce, add eggplant and toss lightly. Top with chopped fresh parsley and pass Parmesan at the table.

2.
Tuna Sauce

During the last 10 min. of simmering, add 1 (6oz) can
tuna packed in mater, drained, to the sauce along with 2 tbl. capers, drained, and 2 anchovies, chopped.

3.
Tomato-Ricotta Sauce

Toss the
cooked pasta with the sauce; add 1 cup part-skimmed milk ricotta and toss again. Top with 1/2 cup coarsely choped fresh basil .

4. Arrabbiata
Sauce

Increase to 3-4 cloves
garlic and omit the onion; add large pinch crushed red pepper and cook according to basic recipe. Toss with pasta and top with chopped fresh parsley.

5.
Tomato-Mushroom Sauce

Increase to 2 tbl.
olive oil and 2 cloves garlic. Slice 1/2 lb. (or more) fresh white, portobello, or other mushrooms and saute them with the other ingred.; add 1/2 tsp. chopped fresh rosemary. Proceed with recipe.

6. Neapolitan-Style
Pasta and Beans

Increase to 1 tbl. plus 1 tsp.
olive oil and 3 cloves garlic; add 1/2 tsp crushed red pepper, 1/2 tsp dried oregano, and 1 celery stalk, chopped, to the oil. Proceed with recipe, adding 1 (15-19 oz) can drained cannelini or Great Northern beans, along with the tomatoes.

7. Streamlined
Vodka Sauce

Increase to 2 cloves
garlic and omit onion; add 1/2 tsp. crushed red pepper. Proceed with recipe. When the sauce has simmered for 15 min., add 2 tbl. vodka, 1/2 cup low fat
sour cream, and 1/2 cup chopped fresh parsley leaves. Simmer for 5 min., then toss with pasta.

8. Puttanesca
Sauce

Increase to 2 cloves
garlic. To the simmering sauce, add 1/2 cup pitted and roughly chopped ripe olives, 3 anchovies, each cut in 1" pieces, 4 heaping tbl. capers, drained, and 1/2 tsp. crushed red pepper.

9. Amatriciana
Sauce

Reduce to 2 tsp.
olive oil. Carefully trim and dice 1/4 lb pancetta or lean slab bacon and saute in 1 tsp olive oil in small skillet until crisp and lightly browned. Remove with slotted spoon and drain on paper towels. Add the pancetta and 1/2 tsp crushed red pepper with the garlic and onion. Pass Parmesan at the table.

10. Roasted Pepper
Sauce

Roast and Peel 4 large red and/or green peppers. Cut into strips about 1/2" wide, pat them
dry with paper towels, and add to sauce. Top with 1/4 cup chopped fresh parsley.


Please click here to read our policy on submitted comments
+1 comment
click to view


from kuala lumpur, selangor, Malaysia wrote:0  0

the recipe was a great breakthrough and gave lots of inspirations to normal house cooks or even commercial chefs.
4 starsFebruary 5, 2007


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.