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Piemonte Healthy Tomato Sauce

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Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
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    Posted: 30 December 2012 at 05:38
LOL I spend alot of time reading recipes, especially for Italian dishes, Iberian cuisine and Greek recipes. I have found that many sauces are over ladden with too much fat, too much starch and too many products coming from jars and cans filled with Cholesterol, additives, and items I cannot even pronounce in English.
With this in mind, I am recommending 2 tomato sauces; one I posted on RonĀ“s Pizza di Napoli Thread in the Italy Section, and now, I shall post this one ...
6 small red vine ripened tomatoes
1 tblsp. salt
4 cups loosely packed fresh parlsey leaves ( if you prefer; I use fresh Genovese Basil )
2 anchovy filets rinsed and patted dry thoroughly
2 garlic cloves minced
1 fresh chilie such as Serrano or your choice on heat
1/4 cup day old breadcrumbs
2 tblsps. lemon juice freshly squeezed
2 tblsps. water
1 1/2 tblsps. Evoo
freshly ground black pepper or cayenne to your taste & palate
1) place a wire rack on a baking sheet and seed the tomatoes
2) sprinkle sliced sides of the tomatoes with salt and place cut side down on baking sheet and let drain 1/2 hour
2) in a food processor, finely chop the parsley or basil. Add the anchovies, garlic and the chilie pepper and pulse until finely chopped and then, add grated bread crumbs, lemon juice, water and 1 tblsp of Evoo
3) pat the interiors of the tomatoes dry with paper towels and divide pesto mixture; arrange tomatoes on a platter and drizzle with remaining Evoo and then, put the tomatoes slices and the pesto mixture in a medium sauce pan, and simmer on low slow flame, for approx. 25 to 30 mins. 
This sauce has 70 calories, 4 fat grams and 1 mg. Cholesterol.
This sauce pairs very nicely with a wide variety of pastas, and can also be employed as a pizza sauce too.
Happy New Year,
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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