Tomato Recipes for Ilene

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This first group is sauces. Ilene, you could make these up and freeze them for

later to use up some of your tomato crop.

 

Garden Fresh Tomato Sauce

Karen's Spaghetti Sauce

Vegetable-Tomato Sauce

 

 

* Exported from MasterCook *

 

Garden Fresh Tomato Sauce

 

Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 7 Preparation Time :0:00

Categories : Sauces And Gravies Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds ripe tomatoes -- up to 4

peeled and chopped

6 ounces canned tomato paste

1/2 cup dry white wine

1 large red onion -- chopped

1 tablespoon extra-virgin olive oil

4 large garlic cloves -- minced

2 teaspoons dried basil

1/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon sugar -- or to taste

1 tablespoon balsamic vinegar

1/4 cup chopped fresh basil

 

When your summer garden is overflowing with fresh-from-the-vine tomatoes,

use the slow cooker to whip up several batches of this sauce to stash in

the freezer. If you don't grow your own, try Roma tomatoes from the

market. Serve over your favorite pasta, grilled vegetables, chicken, or fish.

 

MAKES ABOUT 7 CUPS

 

1. In a 31/2- or 4-quart electric slow cooker, mix together the tomatoes,

tomato paste, wine, red onion, olive oil, garlic, dried basil, oregano,

salt, and pepper.

 

2. Cover and cook on the low heat setting 4 to 4 1/2 hours.

 

3. Stir in the sugar, vinegar, and fresh basil. Increase the heat setting

to high and cook, uncovered, 1/2 hour longer to thicken the sauce slightly.

 

VARIATIONS:

 

MUSHROOM SAUCE: Along with the sugar, vinegar, and fresh basil, stir in 1

ounce dried porcini mushrooms that have been rinsed quickly under running

tap water and coarsely chopped. Cover and cook on the high heat setting 30

to 40 minutes longer, or until the mushrooms are soft.

 

PUTTANESCA sAucE: Along with the sugar, vinegar, and fresh basil, stir in

1/4 cup drained capers and 3/4 cup coarsely chopped pitted kalamata olives.

 

Converted by MC_Buster.

 

 

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 86 Calories (kcal); 3g Total Fat; (28% calories from fat); 2g

Protein; 13g Carbohydrate; 0mg Cholesterol; 173mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Karen's Spaghetti Sauce

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Pasta Sauces & Seasonings

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup olive oil

16 cloves garlic -- minced

8 14.5 oz. can chopped tomatoes (w/basil & oregano)

4 6 oz. can tomato paste

1 1/3 tablespoons oregano

2 2/3 tablespoons basil (preferably fresh, chopped)

2 teaspoons Italian seasoning

1 1/3 tablespoons sugar

salt to taste

freshly ground pepper to taste

 

Heat olive oil in a large saucepan and add minced garlic --blanch. Add

tomatoes, tomato paste, herbs, sugar, salt & pepper. Stir well, lower heat, and

cook about 30 minutes.

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 156 Calories (kcal); 14g Total Fat; (75% calories from fat); 1g

Protein; 9g Carbohydrate; 0mg Cholesterol; 259mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Makes enough for about 1 pound of pasta.

 

For a marinara-type sauce, omit tomato paste.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable-Tomato Sauce

 

Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 5 Preparation Time :0:00

Categories : Sauces And Gravies Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups packed shredded zucchini

1 pound plum tomatoes -- chopped

1 medium onion -- chopped

1 red or green bell pepper -- chopped

1/4 cup dry red wine

2 garlic cloves -- minced

6 ounces canned tomato paste

1/4 cup chopped fresh basil

Salt and freshly ground pepper

 

When your garden or farmer's market is overloaded with zucchini and red

ripe tomatoes is the time to make this easy sauce. Make several batches,

~f you like, and freeze for another time. Serve over your favorite pasta,

with grated Parmesan or Romano cheese on the side.

 

MAKES ABOUT 5 CUPS

 

1. In a 3 1/2- or 4-quart electric slow cooker, mix together onion, bell

pepper, wine, garlic, and tomato paste.

 

2. Cover and cook on the low heat setting about 7 hours.

 

3. Stir in the fresh basil. Season with salt and pepper to taste. the

zucchini, tomatoes,

 

Converted by MC_Buster.

 

 

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 37 Calories (kcal); trace Total Fat; (8% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 16mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0