Is tomato sauce good for you

How to Make a Good Tomato Sauce

http://www.wikihow.com/Make-a-Good-Tomato-Sauce

･ Finely chop 1 small onion and gently heat in a pan, with a splash of olive oil, until it starts to colour. ･ Finely chop 1 garlic clove and add to the onion. Cook gently for 1-2 minutes. ･ Add 1 can of chopped Italian tomatoes. ･ Add a sp…

What’s the best tomato sauce in a can?

http://wchstv.com/gmarecipes/15minutetomatos.shtml

30 professional and unprofessional tasters tested several cans of seven of the most popular national brands of canned crushed tomatoes. The testers tasted all brands two ways: raw, and cooked as part of a simple sauce. They rated everything…

What’s the best red tomato sauce recipe?

http://answers.yahoo.com/question/index?qid=20071024062743AAoll9O

This is a really good recipe that is simple and delish. Sautee 1 small yellow onion, 1/4 red or yellow pepper, and a few cloves of garlic in good olive oil (believe me this will make a difference in this simple a sauce) with a little salt a…

Related Questions Answered on Y!Answers

How long is canned tomato sauce good after it’s opened?

Q: I sometimes will buy canned tomato sauce or spagetti sauce to use in recipes or such. If I don’t use all of it I’ll stick it in a tupperware container and put it in the fridge. I’m just wondering how long it’s good for after that? Most other things you can easily tell… but this still looks good and smells good and it’s been atleast 2 or 3 weeks. I’ll probably just trash it anyway… I’m too paranoid to use it. But how long will it last in the fridge once opened?Good idea… I should just put it straight into the freezer. I always forget it’s in the fridge.

A: In the fridge it’s best to use it after a week. If you want it to last longer I’d put it in the freezer. If you put it in an air tight container it can last up to a month in the freezer. That is what I do with my extra sauce.

Has anyone got a good recipe for tomato sauce?

Q: I’m keen to make some tomato sauce (ketchup) and the last batch I made (following a tomato sauce recipe I was given) was more like chutney. Has anyone got a good recipe that will taste similar to the Heinz tomato sauce you buy? (Or better of course!!) These tomatoes need using today so a quick answer would be great!!Thanks

A: Ingredients6kg/13lb ripe tomatoes, roughly chopped8 medium onions, peeled, halved and sliced2 large red peppers, seeds and white filament removed, chopped150g/5oz soft brown sugar500ml/17fl oz cider vinegar 1 tsp mustard½ tsp large piece of cinnamon stick1 tbsp whole allspice1 tbsp whole cloves1 tbsp ground mace1 tbsp celery seeds1 tbsp black peppercorns2 bay leaves1 garlic clove, peeled and bruisedsaltpaprika, to taste (optional)Method1. Combine the tomatoes, onion and peppers in a large heavy pan over a medium heat and simmer, stirring occasionally, until very soft. Push through a coarse-mesh sieve and return to the pot with the sugar, vinegar and mustard. Tie the cinnamon, allspice, cloves, mace, celery seeds, black peppercorns, bay leaves and garlic in a square of muslin and drop it into the stew. Bring the mixture to the boil, then reduce to a slow simmer. Continue to cook, allowing it to bubble gently, stirring often and carefully, for at least 10-20 minutes, until thoroughly blended and quite thick.2. Leave to cool, remove the muslin bag of spices, then pour the mixture through a funnel into suitable bottles. Stored in the fridge this ketchup will keep for a month. If you follow the prescribed procedure for preserves and bottle in properly sterilised jars, it should keep for a year.Use it as you would any commercial tomato ketchup, to accompany burgers, sausages, and plain grilled fish and chicken, but always with enormous self-satisfaction bordering on smugness.Hope u try this yummy dish and like it!!

How can I make a good pasta sauce without tomato or cream sauce or pesto?

Q: Do you have any good recipies or tips for alternative pasta sauce? What would you use as the base? I am vegetarian so it should not have meat. I try to come up with new sauces but they don’t come out right. For example, my carrot sauce was too dry, and my bean sauce was really tasty but looked like a cowpie. Please help!!

A: My mother makes this amazing pasta sauce that is basically a more liquidy spinach artichoke dip. The artichokes keep it really creamy and moist without using any mayonnaise or butter. She uses the canned artichokes and just blends them down to a liquid and then cooks it a little to get some of the water out. Then she seasons it with whatever she wants.