Pasta Sauce Recipes Without Tomatoes Recipe

Ingredients:

Steps:

• Cut 1½ lb. tomatoes in half through the equator (in other words, not through the core, but across the midline). Hold halves in your palms and gently squeeze over a bowl to squeeze out seeds and surrounding juice/jelly.
  → How to get the seeds out of tomatoes
• Casually and imperfectly chop seeded tomatoes so you have some pieces that are very small and some pieces that are a bit larger, but everything should be smaller than an acorn.
• Transfer tomatoes to a large bowl and mash mixture several times with the back of a large spoon or potato masher to release more juices (you can also just use your hands).
• Finely grate 1 garlic clove into bowl with tomatoes with a microplane or fine grater, then add 2 Tbsp. butter, 4 tsp. vinegar, ½ tsp. red pepper, ¼ cup oil, and half of Parmesan. Season with several pinches of salt, then toss with a large spoon to combine.
• Cover bowl with plastic and let sit at room temperature at least 30 minutes and up to 5 hours. This lets the flavors marry and tomato juices exude (because we want a saucy pasta).
• Bring a large pot of water to a boil (4–6 qt.) and add a small fistful of salt. Cook 12 oz. pasta until al dente (follow package instructions).
• As soon as pasta is ready, use tongs to transfer noodles to bowl with tomatoes and TOSS TOSS TOSS. You want the hot pasta to melt the cheese and butter, which will thicken the sauce.
• Taste pasta and season with more salt, if needed, then toss in 1 cup basil.
• Using tongs, portion pasta into shallow bowls, then spoon remaining tomatoes and juices over.
• Top with remaining 2 oz. Parmesan, then drizzle with oil.

Ingredients:

Steps:

• Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.

Nutrition Facts:

Ingredients:

Steps:

• Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
• Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
• Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
• When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
• Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
• Follow the directions above through Step 3. Remove the stockpot from heat.
• Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
• Stir in 2 tablespoons of bottled lemon juice per jar.
• Wipe the rims with a towel, then seal with lids and bands.
• Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.

Nutrition Facts: