fresh sauce for pasta or enchiladas etc

[Guest guest]

I want to second Eruna's idea of starting from scratch. Lately we've been

roasting tomatoes (cherry and plum and roma) -- and then cooking them into a

sauce. The flavor is exceptional. lots of depth.

 

some vegetables add texture to pasta sauces -- anything! cooked garbanzos, or

red lentils (pureed), or grated carrot and zucchini. or mushrooms -- we like the

shiitake mushroom " burger " available sometimes at sams. We also add roasted

bell peppers to pasta sauce for more depth.

 

Here's a sauce with carrots I found on the web and I want to try it. Pasta and

maybe nachos

 

 

* Exported from MasterCook *

 

Spicy Salsa Frescas (Cooked)

 

Recipe By :Gregory McNamee

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

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

6 plum tomatoes

1 yellow onion

4 garlic cloves

1 tablespoon olive oil

1/2 cup red wine or water

1 carrot -- grated

1 pinch dried oregano

1 pinch dried basil

1 pinch ground pepper

 

Finely chop the tomatoes; set aside. Finely chop the onion and garlic. Saute the

onion and garlic in olive oil just until the garlic begins to crisp; then add

the tomatoes, red wine or water, and a grated carrot. Add a pinch each of

oregano, basil, and pepper. Cover and cook on low heat for half an hour,

stirring occasionally. (Makes about 2 cups.)

 

Description:

" For a uniquely uncomplicated but sublimely pleasant meal, try this quick

tomato sauce for pasta "

Source:

" http://www.newcenturynutrition.com/public_html/webzine/archives/tomato_tales.sh\

tml "

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

 

Per Serving (excluding unknown items): 374 Calories; 15g Fat (42.3% calories

from fat); 6g Protein; 40g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

141mg Sodium. Exchanges: 0 Grain(Starch); 7 Vegetable; 2 1/2 Fat.

 

NOTES : Tomatoes are a versatile fruit, and there are abundant ways to prepare

them. Where I live, in the Southwest, they turn up in the spicy salsa frescas

served in Mexican restaurants; I can think of no better tonic. They are also

excellent for any variety of spaghetti and pasta sauces.

 

Nutr. Assoc. : 0 0 0 0 1244 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

KP Cookbooks - tested lowfat recipes in MC format