Fresh Italian Tomato Sauce on Whole Grain Spaghetti
Saturday, April 5, 2008
Here is my coveted Fresh Tomato Sauce recipe. I learned to make this recipe in Italy. Italian tomato sauce is different than what we Americans are used to. It is light and fresh allowing the taste of the ripe tomatoes to dominate. I have Americanized this recipe a little by adding additional seasonings including Herbs de Provence (see my recipe) and fresh oregano and basil, but for a truly authentic sauce you can limit or omit the seasonings to suit your dish. (Add 1/2 c. water if using TVP)
If you prefer to use canned crushed tomatoes (2 large cans) simmer sauce until it reaches your desired consistency. It will be a lot faster than using fresh tomatoes. But if you are growing your own tomatoes this year this is a great way to use them up. Freezes well.
Italian Fresh Tomato Sauce on Whole Grain Spaghetti
* 1 large onion, minced
* 1 stalk celery finely chopped
* 4 cloves garlic, minced
* 2 Tbs. olive oil
* 4 pounds Roma tomatoes, seeded and diced
* 1/4 cup chopped fresh basil
* 2 tsp. Herbs de Provence (or Italian Seasoning)
* 1 tsp. ground oregano (or 1 Tbs. minced fresh oregano)
* 2/3 c. TVP - Textured Vegetable Protein (opt.)
* 1 tsp. Seasoning Salt
* salt and pepper to taste
In large saucepan saute' onion and celery in 2 T. olive oil until soft, about 5 minutes. Add minced garlic and saute' 2 more minute adding more oil if needed.
Add tomatoes basil, herbs, oregano and TVP. Cook over medium-low heat until tomatoes are soft. Let simmer on low heat for 90 minutes or until thick. Before serving stir in seasoning salt and any additional salt and pepper to taste.
Serve over cooked whole grain pasta. Top with soy Parmesan cheese. Serve with garlic bread and a salad for a delicious meal.
This sauce is awesome on all pastas, cooked quinoa, and as a topping for baked tofu (add a slice of soy cheese for tofu parmesean).
Nearly fat free. To make it completely fat free water saute the vegetables and omit the olive oil.
Karen's Herbs de Provence
1 tablespoon thyme
1 teaspoon sage
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 chopped bay leaves
Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. Mix well and store in airtight jar.
Labels: Herbs de Provence, Italy, pasta, tomato sauce
