Best 5 Tomato Free Tomato Sauce Recipes

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

FAT FREE TOMATO SAUCE

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.

TOMATO-FREE TOMATO SAUCE

Steps:

• Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.
• Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.
• Blend sauce with an immersion blender until consistency is slightly chunky.

GLUTEN FREE FETTUCCINE WITH TOMATO BASIL SAUCE

Steps:

• Make sauce - heat oil in a saucepan over medium heat and add onion and garlic and cook for 3 minutes or until onion has softened and then add tomato and saugar and season with salt and pepper.
• Bring to the boil, reduce heat to low and simmer for 15 minutes or until thickened and stir through basil.
• Meanwhile using a food processor mix oil and eggs until combined and then add flour and salt and process until dough resembles large breadcrumbs.
• Turn out onto a lightly floured surface and knead for 1 to 2 minutes until a ball forms.
• Divide dough into quarters and roll out each portion into a 2mm thick rectangle and then slice lengthways into 1cm wide strips.
• Bring a large saucepan of salted water to the boil and cook pasta for 3 to 5 minutes or until tender (pasta should float to the surface when ready).
• Drain and serve pasta with sauce and parmesan cheese.

BEEF AND OREGANO CANNELLONI WITH TOMATO SAUCE (GLUTEN FREE)

Steps:

• To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
• Add the garlic and cook for 30 seconds, until fragrant.
• Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
• Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
• Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
• Season with salt and pepper.
• Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
• Drain on paper towel and transfer to clean work surface.
• Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
• Fold in ends and roll up firmly to enclose filling.
• Place cannelloni seam-side down in a large bamboo steamer basket.
• Repeat with remaining mixture.
• Bring a large saucepan of water to the boil over high heat.
• Cover steamer basket and place over the pan.
• Steam cannelloni for 5 minutes or until cooked through.
• Use tongs to transfer the cannelloni to serving plates.
• Spoon over the sauce, sprinkle with remaining parsley and serve immediately.