Low Fat Tomato Sauce Recipes

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OH MY!!! SPAGHETTI SAUCE (LOW FAT)



Oh My!!! Spaghetti Sauce (Low Fat) image

This is a very tasty spaghetti sauce. I wouldnt substitute anything in this recipe, but then again...experimenting can get you places! ;)

Provided by Miss Diggy

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can mushrooms
2 teaspoons sweet basil
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 -1 1/2 teaspoon onion salt
3 garlic cloves, minced
1 teaspoon italian seasoning
2 teaspoons Worcestershire sauce

Steps:

  • Combine all in saucepan and bring to a boil.
  • Reduce heat and simmer for 10-15 minutes.

FAT FREE TOMATO SAUCE



Fat Free Tomato Sauce image

Make and share this Fat Free Tomato Sauce recipe from Food.com.

Provided by Norahs Girl

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (800 g) can Italian tomatoes
1 stalk celery, sliced
1 large carrot, diced
1 large onion, diced
1 cup fresh Italian parsley
1 cup fresh basil
1/2 teaspoon sugar
freshly ground black pepper
salt (for seasoning)

Steps:

  • Place the tomatos, veggies and herbs into a pan.
  • Cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes).
  • Allow to cool then whizz in a food processor.
  • Put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking.
  • Take care not to let sauce burn.
  • Adjust seasoning.
  • This sauce freezes well.

ROCCO'S HOW LOW CAN YOU GO LOW-FAT MARINARA SAUCE



Rocco's How Low Can You Go Low-Fat Marinara Sauce image

Provided by Rocco DiSpirito

Categories     Sauce     Garlic     Tomato     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Low Sodium     Dinner     Lunch     Basil     Healthy     Simmer     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 1/2 cups (13 servings)

Number Of Ingredients 9

1/2 tablespoon extra-virgin olive oil
6 garlic cloves, minced
1 large yellow onion, cut into small dice
Salt
Crushed red pepper
Two 28-ounce cans tomato puree
1/2 cup water
1 small piece of Parmigiano- Reggiano cheese rind
1 large sprig fresh basil

Steps:

  • Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.
  • Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.
  • With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.

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