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Sauces - Tomato -  Home-style Tomato Sauce (diabetic) Post by :roygrubb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3288

Click below to download : Sauces - Tomato - Home-style Tomato Sauce (diabetic) (Format : PDF)

Sauces - Tomato - Home-style Tomato Sauce (diabetic)

1 (28-ounce) (840 g) can no-salt-added crushed tomatoes
3 (6-ounce) (180 g) cans tomato paste
3/4 pound (360 g) plum tomatoes, chopped
1 1/2 cups (360 ml) water
3/4 cup (180 ml) dry red wine or 98% fat-free, no-salt-added canned beef broth
1/2 cup (80 g) chopped onion
2 large cloves garlic, minced
1/2 tablespoon (7.5 ml) crushed dried oregano
2 large bay leaves
1/2 teaspoon (2.5 ml) freshly ground pepper
salt (optional)

To make the sauce: In a large heavy pot, combine the sauce ingredients. Bring to a boil over high heat; reduce heat to a slow simmer and cook, stirring occasionally, for 30 minutes. Discard bay leaves.

Divide sauce in half. Use each half as directed in recipes below or transfer into 2-cup plastic freezer containers. Label and freeze until firm.

Per 1/2 cup serving: 42 calories (0 calories from fat), 2 g protein, 0 total fat (0 saturated fat), 8 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 117 mg sodium

Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable)
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Sauces - Homemade Tomato Sauce Sauces - Homemade Tomato Sauce

Sauces - Homemade Tomato Sauce
10 pounds plum tomatoes 2-1/2 cups chopped onions (about 3 small) 3 cloves garlic, chopped 2 bay leaves 1 Tbsp. sugar 1 Tbsp. dried basil 1 Tbsp. dried majoram 2 tsp. salt 1 tsp. black pepper 1/2 tsp. hot pepper flakes Wash and drain tomatoes; core and chop coarsely to make about 28 cups. In a very large pot, combine all ingredients. Bring to boil, stirring often to prevent scorching. Reduce heat and simmer, stirring occasionally, for about 2 hours or until thick enough to stand a wooden spoon in sauce. Remove from heat.Discard bay leaves. Press tomato

Sauces - Grecian Tomato Sauce Sauces - Grecian Tomato Sauce

Sauces - Grecian Tomato Sauce
1/4 cup olive oil -- extra-virgin 1 medium onion -- cut in 1/4" dice 3 cans plum tomatoes (2-28 oz, 1-14 oz) -- drained and reserved 1 tbsp. tomato paste 1/4 cup honey 1/4 cup dry red wine 2 large cloves garlic -- lightly bruised 2 cinnamon sticks -- each 3" long 1/4 cup fresh mint leaves -- coarsely chopped Heat the olive oil over high heat in a large heavy pot. Add the onion and cook to wilt, 10 minutes, stirring often. Add the crushed tomatoes, with the reserved juice, the tomato paste, honey, red wine, garlic, and cinnamon