Non-Fat Fresh Spaghetti Sauce
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The original recipe is more complicated and is posted on Dr. Dean Ornish's Web MD website as Linguini with Roasted Red Peppers and Herbed Tomato Sauce. I modified it to use fresh tomatoes from the farmers market and jarred roasted red peppers (from my Dollar Store). This is a very light spaghetti sauce with a very fresh taste. Sun dried tomatoes can be used for a more intense tomato taste and four freshly roasted red peppers can be substituted if the bottled ones are unavailable. Soy meat alternatives could also be added.
- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
ingredients
- 8 large tomatoes, chopped
- 1 large yellow onion, chopped
- 6 garlic cloves
- 2 (12 ounce) jars roasted red peppers
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- pepper
- 1 teaspoon sugar
- 1⁄2 tablespoon balsamic vinegar (optional)
- 1⁄4 cup chopped fresh basil (optional) or 1/4 cup fresh parsley (optional)
- 1⁄2 teaspoon red pepper flakes (optional)
directions
- If you are using fresh red peppers, roast them over a gas flame or under the broiler until the outer skin is black and charred. Place the peppers into a bowl and cover until they cool, about ten minutes. Peel off the skin and cut the peppers in half and remove the inside ribs and seeds.
- Place the chopped onion, tomatoes and garlic into the bowl of a food processor and pulse until the mixture is finely chopped.
- Spray a non-stick or seasoned cast iron frying pan with canola oil spray. Add the mixture from the processor and turn on the heat to high.
- Now put the roasted red peppers, the tomato sauce and the tomato paste into the processor and pulse half a dozen times or so, until the mixture is a coarse puree. Put that into the frying pan.
- Add the dried thyme, the salt, the pepper and the sugar to the pan and cook until the sauce comes to a boil. Turn down the heat and simmer uncovered for about twenty minutes, until the sauce cooks down and looks more concentrated. The sauce should be thick enough to coat the pasta.
- Add the optional ingredients: 1/2 tablespoonful of balsamic vinegar, a pinch of red pepper flakes, and freshly chopped parsley or basil for more taste.
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RECIPE MADE WITH LOVE BY
@Luvkimono
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@Luvkimono
Contributor
"The original recipe is more complicated and is posted on Dr. Dean Ornish's Web MD website as Linguini with Roasted Red Peppers and Herbed Tomato Sauce. I modified it to use fresh tomatoes from the farmers market and jarred roasted red peppers (from my Dollar Store). This is a very light spaghetti sauce with a very fresh taste. Sun dried tomatoes can be used for a more intense tomato taste and four freshly roasted red peppers can be substituted if the bottled ones are unavailable. Soy meat alternatives could also be added."
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The original recipe is more complicated and is posted on Dr. Dean Ornish's Web MD website as Linguini with Roasted Red Peppers and Herbed Tomato Sauce. I modified it to use fresh tomatoes from the farmers market and jarred roasted red peppers (from my Dollar Store). This is a very light spaghetti sauce with a very fresh taste. Sun dried tomatoes can be used for a more intense tomato taste and four freshly roasted red peppers can be substituted if the bottled ones are unavailable. Soy meat alternatives could also be added.
