Low fat tomato sauce
Tom Kocur (T/L 444-0482)
like to have spaghetti about once a week since it's quick and easy.
Unfortunately, most sauces in jars (Ragu, Prego) that taste good
are very high in %CFF. I've tried Healthy Choice but didn't like
it. Can anyone suggest either a good brand-name or post a recipe
for a good, low-fat sauce.
Tom Kocur
Pauline Price
with tomato sauce. It is spicy/savory which allows one to forget that
there is no added fat.
1 28oz can of crushed tomato in puree (I prefer the Redpack brand)
1 tbsp of dried oragano
1 tbsp of tried thyme
1 tsp dried red pepper (hot - adjust to taste)
3+ cloves of crushed garlic (also adjust to taste)
Place all ingredients in large sauce pan as you put the water on to boil
for the pasta (10 minutes before is even better). Bring to a simmer and
simmer while stirring from time to time until the pasta is done. Makes
enough sauce to go with one pound of pasta. Tastes better reheated after
being left over. Also freezes well.
Enjoy
-Pauli
Myra Dinnerstein
: I'm looking for a low-fat tomato sauce for pasta. My wife and I
: like to have spaghetti about once a week since it's quick and easy.
Tom,
My husband and I eat pasta at least twice a week, and I've had great
success by taking a 28 oz. can of diced tomatoes, adding an 8 oz. can of
tomato sauce, a 6 oz. can of tomato paste, some crushed garlic, a little
bit of red chili pepper flakes (more if you like your sauce on the "hot"
side), and simmering for about 10-15 minutes.
No fat at all, and you can play around with the spices all you like. One
warning though, tomatoes *are* rather high in the sodium department.
Another sauce I enjoy is taking a container of fat-free Ricotta cheese
and blending in some fresh basil, parsley or spinach, a little garlic, a
touch of salt and some pepper and tossing it with hot linguini.
Myra
--
my...@netcom.com (Myra Dinnerstein)
Kenneth Herron
|like to have spaghetti about once a week since it's quick and easy.
|Unfortunately, most sauces in jars (Ragu, Prego) that taste good
|are very high in %CFF.
I just ran back to the pantry and did some figuring. We happen to have
three varieties of sauce and two brands of spaghetti on hand; using the
standard serving sizes I got figures between 8% and 17% CFF for spaghetti
and sauce combined (the spaghetti runs about 4% CFF). Unless you were
planning on eating sauce by itself I'm not sure what you're worried about.
I'll note that Hunts sauce has less than half the fat per serving than
prego. It's also lower in calories so the CFF difference isn't so
dramatic, but I got 25% and 36% for the two cans we have. [Yes, serving
sizes were the same for all brands.]
--
Kenneth Herron khe...@ms.uky.edu
University of Kentucky +1 606 257 1429
Dept. of Mathematics "If you ever drop your keys
in a river of molten lava, let 'em go because, man, they're gone."
OpusPengui
Kocur (T/L 444-0482)) writes:
Try Healthy Chpise but add some wine, garlic, tomato paste or sundried
tomatoes. Use your imagination. I use a combination of spices and extra veggies
to make it more authentic.
Also, making your own sauce can be as simple as adding a can of tomato paste, a
can of crushed tomatoes, vairous spices, some wine (a hearty burgundy works
best) and lots of garlic. Simmer for 20 minutes and voila! If you want an extra
zing - add a tablespoon of extra virgin olive oil right before serving. That
way, you get the tast of the oil without using a lot.
-jon
bl045268d-Mann
I use Healthy Choice, and I don't like it either ;^)
So what I do is, I sprinkle some onion powder, garlic powder, and
crushed oregano on it when I heat it up. It helps.
My favorite sauce is one I've made for years, and it is so easy, I don't know
why I buy canned sauces nowdays:
1 can tomato sauce
1 can tomato paste
1 (or 2) tomato paste cans of water
1 clove garlic
1 t oregano
1 bay leaf
Simmer for 45 minutes to 2 hours, stirring occasionally.
Brian Manning Delaney
There are two fat-free tomato sauces available at Whole Foods: Muir
Glen and Millina's Finest. Muir Glen only has one FF flavor, and I
think all or most of Millina's are FF.
Both brands are organic.
Muir Glen you could probably get at any big health food store. I don't
know about Millina's.
--
Brian M. Delaney <b-de...@uchicago.edu>
or <bmde...@midway.uchicago.edu>
Joseph Miles Minarik
Howdy,
I too have found a problem with 'spaghetti' sauces...if they taste good,
they're high in fat and salt. If they're good for you, they're bland. *sigh*
What I do for my pasta sauce is make my own from Hunt's 'No Salt Added'
tomato sauce. I buy the 8 oz. cans, one can per person eating is usually
enough, and oddly, the 8 oz. can is the cheapest way to buy this brand
in my local SuperMarket. *shrug* The Hunts also happens to the the
most 'pure' of the sauces....tomatoes, maybe some water, but that's
about it..
Anyway, put the sauce into a pan and then add garlic, oregano, basil,
crushed red pepper [optional], salt [optional], black pepper, and sugar
to taste. Simmer for 1/2 hour, stirring occasionally and tasting to see if
you need any more of any ingredient. Simmering for 1/2 hour will reduce the
watery sauce enough so that it doesn't run all over the pasta.
Note: I don't know how this tastes with garlic powder...I only use real
garlic and I do sautee it in some olive oil, but this little (1 tsp.) amoutn
fits within _my_ dietary needs and the garlic tastes so much better.
One clarification about this discussion [at least as far as my lexicon is
concerned]... In my home tomato sauce comes from a can. Spaghetti sauce comes
from a jar [Ragu], gravy is from meat, regardless of my Italian in-law's
opinions, and pasta sauce is any sauce used on pasta that is made by a human,
not a machine. :-)
Joe
==============================================================================
Joseph M. Minarik | "It's a 106 miles to Chicago, we've got a full
jmin...@dunx1.ocs.drexel.edu | tank of gas, half a packet of cigarettes,
Senior Consultant, Drexel U. | it's dark, and we're wearing sunglasses.
(215) 895-1575 | Hit it." .............The Blues Brothers.
jago...@agsm.ucla.edu
and added a can of black beans and a 6 ounce package of already
sliced fresh mushrooms. I lete it all simmer till the shrooms were
cooked, oh, yes, I added a dash of red pepper flakes. Served over pasta
and my husband and I enjoyed it a lot!
Jan
E. Giordano
that isn't premade just "tomato sauce", thats has no fat
in it. Then add what you like, sauted (I cook them in a little
water, no oil) green pepper, onion, garlic etc. I put
veggies in mine like mushrooms, broccoli, carrots, my
husband doesn't like veggies so I make my own. I am sure
there are other elaborate sauces to make, but the
tomato sauce is the start of a base and you can
add what you like. Also beans added are very good.
--
kh...@u.washington.edu
area) carries several types of non-fat (and VLF) pasta sauce...in glass
jars like Raghu's. Various flavors available...all the ones I've tried
are great. Also good on rice.
Can't remember the manufacturers' names at the moment, but PCC's
telephone number at their main store is (206) 525-1450.
Good luck.
kh...@u.washington.edu
Gray Jones
For a little extra zip, I like to add more vegetables like:
onion, green pepper, red bell pepper, fresh basil, mushrooms
Do any of these add fat? (I also like olives, but I know those add fat)
--gray
Christine Neidecker
We just buy canned crushed tomatoes in puree, and work from there.
Heat gently while the pasta water boils...add whatever you like...
garlic powder, oregano, basil, parsley, black pepper, fennel seeds,
etc. If you are so inclined, saute some chopped veggies before adding
the tomato stuff. We get the puree at the Price Club -- so we always
have a lot on hand, and it's ridiculously cheap.
I know there are fat-free, pre-spiced products out there, but I don't
like most of them -- we prefer to add whatever flavorings we're in
the mood for. It doesn't take long, and provides a tiny bit of creative
outlet after a busy day. :-)
Chris
Tony Lima
>tomatoes. Use your imagination. I use a combination of spices and extra veggi
Around here, we just use the H.C. garlic & herb mixed with the
chunky garlic & onion. Crush one or two cloves of garlic into
it, microwave on high for five minutes or so and it's quite
tasty. -- Tony (tony...@toadhall.com)
---
* SLMR 2.0 #1193 * Magic is real -- unless declared integer.
Micky DuPree
Can you find Contadina "Thick 'n' Zesty" tomato sauce in your
supermarket? It comes in a regular-sized can and is usually found near
the plain cans of tomato sauce. The cans of plain tomato sauce aren't
always stacked next to the jars of formulated "pasta sauce/spaghetti
sauce/pizza sauce" for some reason, so that may take a little searching.
Once you find the cans, you may have to do a painstaking label search,
too, since Contadina tomato sauce comes in three flavors that I've
found, and the labels are all quite similar. The flavors are plain
(which you'd have to spice up from scratch to make usable), "Italian
flavor" (which most supermarkets I've found carry, but it only has some
basic Italian spices in it, so it needs a little work), and "Thick 'n'
Zesty" (which not all supermarkets have, but I like it enough to pour it
directly on my hot pasta from the can).
"Thick 'n' Zesty" may not be quite ready for immediate use by everyone's
tastes (especially if you want to add chopped veggies), but it comes a
lot closer than plain or "Italian flavor," so it may cut down your
preparation time (it doesn't need to be simmered in order to bring out
the flavor of the spices, for instance), and best of all, it's got
virtually zero fat (or whatever fat is naturally found in tomatoes).
The only thing it probably has against it is that I'm sure it's higher
in sodium than Healthy Choice brand, but that doesn't happen to bother
me.
I seem to recall that Hunt's pasta sauces in cans are also low in fat,
but I haven't tried them.
-Micky
The lurker posts from the shadows ...
Barbara Zimmerman
: In article <19940405....@almaden.ibm.com> tko...@VNET.IBM.COM (Tom Kocur (T/L 444-0482)) writes:
: >I'm looking for a low-fat tomato sauce for pasta. My wife and I
: >like to have spaghetti about once a week since it's quick and easy.
: >Unfortunately, most sauces in jars (Ragu, Prego) that taste good
: >are very high in %CFF. I've tried Healthy Choice but didn't like
: >it. Can anyone suggest either a good brand-name or post a recipe
: >for a good, low-fat sauce.
: There are two fat-free tomato sauces available at Whole Foods: Muir
: Glen and Millina's Finest. Muir Glen only has one FF flavor, and I
: think all or most of Millina's are FF.
: Both brands are organic.
Thank you, Brian. I was going crazy trying to remember the name of the
Millana pasta sauce. I love that one. Organic and fatfree :-)
--
Barbara Zimmerman Cotati in Northern California
Worry is not preparation Veggies, not violence
How you do anything is how you do everything
Barbara Zimmerman
: --gray
Dear Gray,
No fat. Good for you. I do not saute my garlic in olive oil. I don't
think it adds any flavor at all. I just use a bit of veggie broth.
Along with all the things you put in above except the pepper flakes, it
tastes so good without any oil
Bob Garypie
writes:
>I seem to recall that Hunt's pasta sauces in cans are also low in fat,
>but I haven't tried them.
A couple of years ago a local newspaper in the Detroit area published a
comparison of all canned spaghetti sauces, and picked Hunt's canned as
number one for people who like to use it as a base to add a few veggies,
spices, etc. to personalize it. I use it all the time, simply because
it's easy. I always add lots of stuff: canned or fresh tomatoes, tomato
paste, tomato puree, whatever and lots of garlic and oregano. It's also
cheaper than the others, and I believe about two grams of fat per serving
or twelve grams per can.
Leon Vick
>>like to have spaghetti about once a week since it's quick and easy.
>>Unfortunately, most sauces in jars (Ragu, Prego) that taste good
>>are very high in %CFF. I've tried Healthy Choice but didn't like
The Prego chunky garden style only has a couple of grams of fat per
serving. I sometimes thin it with Progresso or Pomi tomatoes and fresh
onions as I find it a bit rich, but either way, it just isn't that
much fat. Remember that the goal is average grams of fat per day. The
%CFF is just a shortcut for keeping fat low without a lot of math. The
%CFF is not a goal in itself, and it certainly doesn't mean that you
can never eat any amount of a higher-fat food!
---
ş OLX 2.2 ş All will come out in the end.
Dana Bergen
and comes in 5 or 6 varieties.
Dana
Susan J Starr
every few months and freeze it in convenient sized portions.
What I do is buy a few canned tomato products whenver I go
grocery shopping. I but crushed tomatoes, pureed tomatoes, stewed
tomatoes, tomato paste, whatever is on sale or I have a cuopon for.
When it is time to make the sauce I buy whatever veggies I think
would be good in the sauce, usually zuchinni, bell peppers, eggplant,
onion, whatever is reasonably priced and looks good. I chop all the
veggies and put them in a huge pot. I like to add _lots_ of whole
garlic cloves and some diced jalepenos. Then I fill the pot to the
top with all the various types of canned tomato sauce. I like to
add lots of basil and chili powder to the sauce. Bring it to
a boil and thne simmer of four or five hours. When it cools off
put it in plastic containers and freeze.
This may sound like a lot of work but you only have to do it
every 3 or 4 months, and the taste of the sauce only improves
in the freezer.
Sue *