Tomato Sauce

[TheMasterMind776]

Does anybody know of any safe to eat Tomato Sauce?

[not2late]

Originally Posted by TheMasterMind776

Does anybody know of any safe to eat Tomato Sauce?

Do you mean a marinara/spaghetti type tomato sauce (ir Ragu, Prego, Rao's, etc.) or do you mean tomatoes that are pureed and nothing else?

[Elizellen]

As I hate to waste food I made some by simmering the contents of a few jars of tomato juice that I had in the larder with a bag of spices in the pan until it reduced down to a thick 'gloopy' sauce.

My husband didnt realise it wasn't 'proper' tomato sauce!

It worked out to about one carb per 2 Tablespoon according to fitday.com.

[Elizellen]

I found this recipe from Delia Smith's website for making a tomato sauce for pasta, but without the chopped tomatoes, basil & parmesan added at the end it would make great sauce for serving with meats I bet
Classic Fresh Tomato Sauce from Delia Online

Ingredients
2 lb 8 oz (1.15 kg) fresh, red, ripe tomatoes
1 tablespoon olive oil
1 medium onion weighing about 4 oz (110 g), peeled and finely chopped
1 fat clove garlic, peeled and crushed
approximately 12 large leaves fresh basil
a little Parmesan (Parmigiano Reggiano), to serve
salt and freshly milled black pepper

First skin the tomatoes. To do this, pour boiling water over them and leave them for exactly 1 minute or, if the tomatoes are small, 15-30 seconds, before draining and slipping off their skins (protect your hands with a cloth if they are too hot).
Now reserve 3 of the tomatoes for later and roughly chop the rest.
Next heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and pale gold in colour.
Now add the chopped tomatoes with about a third of the basil, torn into pieces.
Add some salt and freshly milled black pepper, then all you do is let the tomatoes simmer on a very low heat, without a lid, for approximately 1½ hours or until almost all the liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then.
Roughly chop the reserved fresh tomatoes and stir them in along with the rest of the torn basil leaves, and serve on pasta with a hint of Parmesan – not too much, though, because it will detract from the wonderful tomato flavour.

[TheMasterMind776]

Thanks, that sounds great

[Chicklady]

Both Hunts and Contadina have tomato sauces without any sugar in them.....and both have said sauces with added italian herbs.