Guest guest Posted June 10, 2001 Report Share Posted June 10, 2001 Geri Desautel's Sauce 1 lb Italian Sausage (make sure you use GFCF) 1 large can tomato puree (I think it's 28 oz. or so) 1 large can tomatoes in puree 1 small can tomato paste 2 cans water Chop Italian sausage into small chunks and brown in a little olive oil. Drain. Add tomato puree, tomatoes, and water. Cook on high 1 hour, uncovered. Add tomato paste. Season to your liking, I use about 1 T basil and 1 T oregano, 1 T salt, and about 1/2 C sugar. Turn heat to low and simmer uncovered for at least 3 hours. This is pretty messy. During that first hour, it will cover your stove with sauce popping out of the pan. Be careful not to get burned. This makes quite a bit-at least 2 meals for a family of four. It's great over pasta, in lasagne, in eggplant parmagianna. ===== Visit www.open-invitation.net/andrea to shop the newest product line from House of Lloyd! __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 I wanted to introduce tomato sauce to my diet but I'm confused. When a recipe calls for tomato sauce does that mean juice that you have added seasonings too and cooked down? Or just juice that is cooked down (w/out seasonings)? Some recipes say to use tomato sauce then have other seasonings in the recipe. Sorry for such an elementary question - just confused! Marla IBS-DSCD 6 weeks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 When a recipe calls for tomato sauce does that mean juice that you have added seasonings too and cooked down? Or just juice that is cooked down (w/out seasonings)? Some recipes say to use tomato sauce then have other seasonings in the recipe.I think it just depends on what kind of tomato sauce you like. If you like seasonings added, then do that, if not, I don't think it makes much difference to how things cook. When using tomato juice to cook down to a sauce though, just beware that it takes a VERY long time, and wan start to splatter towards the end. And IME, it's soooo salty. I can't tolerate tomatoes, but if I were to make a sauce, I would use real tomatoes and cook them with some seasonings and maybe onion, garlic, etc... I'm sure there are recipes for homemade tomato sauce somewhere. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds! Quote Link to comment Share on other sites More sharing options...
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