misscole 10 Posted January 16, 2009 Fresh Tomato Sauce Makes 8 servings POINTS® value | 0 per serving Ingredients 4 cups roughly chopped Campari tomatoes 1/4 cup basil, cut into ribbons 3 medium garlic cloves, minced 1 1/2 tsp olive oil 1 tsp table salt 1/2 tsp freshly ground black pepper 1 Tbsp balsamic vinegar Instructions In a glass, stainless steel or other non-reactive mixing bowl, mix together all ingredients; let stand at room temperature for 15 minutes. Yields about 1/2 cup per serving. About the Arrabbiata Sauce Make this spicy sauce even hotter by adding more red pepper flakes or a fresh hot chili. Try this over clams, lobster, shrimp or scallops for seafood diablo. Arrabbiata Sauce Makes 8 servingsPOINTS® value | 0 per serving Ingredients 2 sprays olive oil cooking spray 1 tsp olive oil 3 medium garlic cloves, minced 1 1/2 cup chopped onion 29 oz canned, diced, fire-roasted tomatoes 1/2 tsp crushed red pepper flakes 1/8 tsp sugar Instructions Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add oil to skillet; heat through. Add garlic; stir until fragrant, about 30 seconds. Add onions; cook, stirring occasionally, until onions wilt and begin to caramelize, about 10 minutes. Add tomatoes, red pepper flakes and sugar. Bring to a boil; reduce heat and simmer, scraping sides and bottom of pan occasionally, about 10 minutes. Yields about 1/2 cup per serving. About the Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and Garlic Great with pasta, of course, and also wonderful on cod or chicken. For a looser sauce, thin it with a little broth or water. Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and Garlic Makes 4 servings POINTS® value | 0 per serving Ingredients 4 sprays olive oil cooking spray 9 medium plum tomatoes, cored and cut in half 1/2 large onion, cut into 4 wedges 3 medium garlic cloves, peeled and trimmed, or less to taste 6 large black olives, pitted and finely chopped 1 Tbsp capers, minced 1/2 tsp crushed red pepper flakes (optional) Instructions Preheat oven to 225ºF. Cover a large baking tray with aluminum foil (or use a nonstick tray); generously coat with cooking spray. Place tomatoes, cut-side up, onions and garlic on prepared tray; generously coat with cooking spray. Roast, turning onions and garlic once halfway during cooking, about 6 hours. Chop roasted tomatoes, onion and garlic into small pieces; place in a glass or stainless steel bowl. Add olives, capers and pepper flakes; toss to combine. Yields about 1/4 cup per serving. Serve over one pound of pasta. Top with cheese, if desired* * Pasta and cheese will change the POINTS value. About the Pesto This wonderful basil sauce stands on its own. For a completely different flavor profile, try using cilantro and lime juice in place of basil and water. Pesto Makes 8 servings POINTS® value | 0 per serving Ingredients 4 cups basil leaves, loosely packed 1 Tbsp olive oil 1 tsp sea salt 1/2 tsp freshly ground black pepper 5 medium garlic cloves, peeled and smashed, or less to taste 1/3 cup warm water, or reserved pasta cooking water, for thinning sauce; or more or less for desired consistency Instructions Combine all ingredients in a food processor; process to desired consistency. Thin with more water, if desired. Yields about 2 tablespoons per serving. I am not defined by the number, but how healthy my body is! 2 teach is 2 touch 4 ever ~*Nicole*~ Share this post Link to post Share on other sites
