Recipe: Tomato Sauce and 10 Variations

Jessica. check out variation #7

* Exported from MasterCook *

Tomato Sauce & 10 Variations

Recipe By : Good Housekeeping Healthy Eating
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat One Dish Meals
Pasta Sauces And Gravy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GH Marinara Sauce
1 tablespoon olive oil
1 small onion -- xhopped
1 clove garlic -- minced
1 (28oz) can plum tomatoes in juice
2 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoons chopped fresh basil or parsley -- optional

1. In 3-qt. saucepan, heat oil over med. heat. Add onion and garlic and cook until tender.
2. Stir in tomatoes with their liquid, tomato paste, salt and basil; heat to boiling, stirring to break up tomatoes. Reduce heat to low; partially cover pan and simmer 20 min., stirring occasionally. Serve over cooked pasta or use in your favorite recipe. Makes about 3-1/2 cups

1/2 cup = about 50 cal
1 g pro
7 g carb
7 g fat
0 chol
340 mg sod

VARIATIONS- With the exception of Neapolitan-Style Pasta and Beans, all recipes below are for 1 lb cooked pasta, enough to make 4 generous main-dish servings

1. Eggplant Sauce

Preheat broiler. Slice 1 small eggplant (about 1 lb) into 1/2" slices, lengthwise. Lightly spray with olive oil nonstick cooking spray and broil on each side until tender and browned. Cut into 1" pieces. Toss cooked pasta with sauce, add eggplant and toss lightly. Top with chopped freah parsley and pass Parmesan at the table.

2. Tuna Sauce
During the last 10 min. of simmering, add 1 (6oz) can tuna packed in mater, drained, to the sauce along with 2 tbl. capers, drained, and 2 anchovies, chopped.

3. Tomato-Ricotta Sauce
Toss the cooked pasta with the sauce; add 1 cup part-skimmed milk ricotta and toss again. Top with 1/2 cup coarsely choped fresh basil .

4. Arrabbiata Sauce
Increase to 3-4 cloves garlic and omit the onion; add large pinch crushed red pepper and cook according to basic recipe. Toss with pasta and top with chopped fresh parsley.

5. Tomato-Mushroom Sauce
Increase to 2 tbl. olive oil and 2 cloves garlic. Slice 1/2 lb. (or more) fresh white, portobello, or other mushrooms and saute them with the other ingred.; add 1/2 tsp. chopped fresh rosemary. Proceed with recipe.

6. Neapolitan-Style Pasta and Beans
Increase to 1 tbl. plus 1 tsp. olive oil and 3 cloves garlic; add 1/2 tsp crushed red pepper, 1/2 tsp dried oregano, and 1 celery stalk, chopped, to the oil. Proceed with recipe, adding 1 (15-19 oz) can drained cannelini or Great Northern beans, along with the tomatoes.

7. Streamlined Vodka Sauce
Increase to 2 cloves garlic and omit onion; add 1/2 tsp. crushed red pepper. Proceed with recipe. When the sauce has simmered for 15 min., add 2 tbl. vodka, 1/2 cup low fat sour cream, and 1/2 cup chopped fresh parsley leaves. Simmer for 5 min., then toss with pasta.

8. Puttanesca Sauce
Increase to 2 cloves garlic. To the simmering sauce, add 1/2 cup pitted and roughly chopped ripe olives, 3 anchovies, each cut in 1" pieces, 4 heaping tbl. capers, drained, and 1/2 tsp. crushed red pepper.

9. Amatriciana Sauce
Reduce to 2 tsp. olive oil. Carefully trim and dice 1/4 lb pancetta or lean slab bacon and saute in 1 tsp olive oil in small skillet until crisp and lightly browned. Remove with slotted spoon and drain on paper towels. Add the pancetta and 1/2 tsp crushed red pepper with the garlic and onion. Pass Parmesan at the table.

10. Roasted Pepper Sauce
Roast and Peel 4 large red and/or green peppers. Cut into strips about 1/2" wide, pat them dry with paper towels, and add to sauce. Top with 1/4 cup chopped fresh parsley.

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