Post by JJ Judkins on Feb 27, 2011 9:41:24 GMT -6
* Exported from MasterCook *
Basic Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : California Tomato Commission Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh California tomatoes (3 to 4 medium tomatoes) -- coarsely chopped
1 tablespoon olive oil
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon ground pepper
1 1/2 teaspoons balsamic vinegar (1 1/2 to 2 teaspoons)
In a food processor or blender, combine and process all ingredients to make a rough-textured sauce. Adjust flavors to taste.
For 2 Servings of Pasta:
Bring a pot of salted water to a boil. Add 4 ounces dried pasta; cook according to package directions. Drain. Return pasta to pot and add sauce (Basic Sauce plus and Monday to Friday variation, if desired). Toss together over low heat about a minute to heat through. Serve with grated Parmesan cheese, if desired.
Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 111 Calories; 7g Fat (55.3% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 818mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : Monday to Friday Variations to 1 1/2 cups sauce, add:
Monday: 1/4 cup chopped fresh basil
Tuesday: 1/4 cup chopped Greek or Italian olives + 1 1/2 teaspoon finely grated orange peel
Wednesday: 1/2 cup crumbled Feta cheese + 3/4 teaspoon finely chopped fresh or dried rosemary
Thursday: 3 tablespoons toasted peanuts + 4 to 6 thin slices prosciutto, cut into bits
Friday: 3 tablespoon capers + 2 tablespoon chopped parsley
Nutr. Assoc. : 5296 0 0 0 0 2140
Basic Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : California Tomato Commission Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh California tomatoes (3 to 4 medium tomatoes) -- coarsely chopped
1 tablespoon olive oil
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon ground pepper
1 1/2 teaspoons balsamic vinegar (1 1/2 to 2 teaspoons)
In a food processor or blender, combine and process all ingredients to make a rough-textured sauce. Adjust flavors to taste.
For 2 Servings of Pasta:
Bring a pot of salted water to a boil. Add 4 ounces dried pasta; cook according to package directions. Drain. Return pasta to pot and add sauce (Basic Sauce plus and Monday to Friday variation, if desired). Toss together over low heat about a minute to heat through. Serve with grated Parmesan cheese, if desired.
Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 111 Calories; 7g Fat (55.3% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 818mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : Monday to Friday Variations to 1 1/2 cups sauce, add:
Monday: 1/4 cup chopped fresh basil
Tuesday: 1/4 cup chopped Greek or Italian olives + 1 1/2 teaspoon finely grated orange peel
Wednesday: 1/2 cup crumbled Feta cheese + 3/4 teaspoon finely chopped fresh or dried rosemary
Thursday: 3 tablespoons toasted peanuts + 4 to 6 thin slices prosciutto, cut into bits
Friday: 3 tablespoon capers + 2 tablespoon chopped parsley
Nutr. Assoc. : 5296 0 0 0 0 2140