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Non-acidic Italian Tomato Sauce
This is a new take on something truly American, pasta and meatballs in a sauce. Traditionally, the red sauce is tomato-based. But, what if you can’t have red tomato products? We’ve searched for over a year for a tomato alternative, and have come up with a solution that works.
Here is a new recipe that we developed from scratch in our kitchen, so we thought we would share it with our readers.
Please use this recipe as an intermediary step in the entire meal. We will walk you through the preparation process.
Background on why we prepared this meal
If the reader has read the other steps, he or she has already been presented with a brief background of the latest Food CPI trends, GMO foods, and health concerns/risks. Also, the reader has a choice concerning which foods to purchase and ultimately, consume for themselves and their family. We’ve also given you a few Internet resource links to check out.
Another reason why we prepared this meal was a personal health reason. The author cannot have red tomatoes, due to dietary restrictions; there is too much acidity in red tomatoes. For over a year now, the author thought she could not eat them again, until she found a substitute ingredient. What a nice surprise of finding a new tomato product, when she went food shopping at the local grocery store; the new product is called Sunburst Yellow Tomatoes, a product of Mexico.
After taste testing the Sunburst Yellow Tomatoes for 2 weeks, she found she was not allergic to these tomatoes. There was no acid burning sensation in her stomach after consuming the yellow tomatoes, as there is with red tomatoes or any product using red tomatoes.
So, we decided to put it to the test and make our own Italian Tomato Sauce!
- 2 TB Sugar, optional
- 1/2 tsp Black pepper, (Penzey's)
- 1/4 tsp Paprika, (Penzey's)
- 1/4 tsp Garlic, minced, (Penzey's)
- 2 TB Oregano, (Penzey's)
- 1 tsp Sweet basil, (Penzey's)
- 1 bunch Green onions, chopped
- 3 TB Olive oil
- 2 cups Yellow tomatoes, raw, (Sunburst)
- 1 tsp Salt, optional
Food Safety Tip #1
As with all produce, please wash it completely before using it in cooking or for eating. You wouldn’t want the bacteria or virus present on the food surface to be transmitted to your food, simply because of not washing it. The author would not want you to be sick either.
- Pour 3 TB Olive oil into a medium saucepan. Add 1 bunch of Green onions, greens and white parts already chopped, over the oil. Now, add the Minced garlic. We use Penzey’s minced garlic, since sometimes garlic bulbs are either not looking too fresh at the grocery store or are not available.
Penzey’s Minced Garlic is available all year-round, and the nice part is the consistent results you’ll get. You only need a ¼ tsp, which is equivalent to 1 garlic bulb. For this recipe, if you have a sensitive stomach and cannot tolerate raw garlic, Penzey’s minced garlic is easily digestible. We believe it has something to do with the extraction process, and when the water is removed, it changes the chemical nature of the garlic. Rehydrating it in the cooking process does nothing chemically to it, except impart a hearty garlic flavor.
2. Inside one of the prep bowls contains the 2 TB Sugar (optional), ½ tsp Black pepper, ¼ tsp Paprika, 2 TB Oregano, 1 tsp Sweet basil and 1 tsp salt (optional). If you are trying to reduce your sugar and salt intake, these ingredients are optional, however, we have included it here and inside the Nutrition Facts.
3. The 1-cup Pyrex measuring cup holds the Pureed yellow tomatoes, approximately 2 cups worth. See Modified Eating Term definition box for what Pureed means.
- Spices at Penzeys Spices Garlic
The Garlic Lovers Garlic. The reader has a choice when purchasing this product, from a ¼ cup jar to a 2-cup jar. All of their jars are collectible items, since they are nicely labeled, with suggested spice amounts to use per dish.
Modified Eating Term: Pureed
Pureed is a smooth, cohesive, pudding-like consistency. Few individual foods are excluded from this diet because most foods can be processed to a pureed consistency. Texture should be a smooth consistency throughout the entire product. There should be no lumps or chunks, coarse textures, dried fruits, nuts, seeds and no raw vegetables or fruits. To prepare pureed foods at home from scratch, cook foods until they are soft using moist cooking techniques such as boiling, braising or baking in the oven with added broth, water or gravy. Transfer the cooked foods to a blender or food processor and puree, adding fluid such as milk, water or broth as needed until the consistency is smooth and cohesive, like pudding. (www.livestrong.com)
Bamboo is a renewable resource, making this an environmentally sound choice.
4. Start cooking the ingredients within the medium saucepan, and cook until nicely browned, stirring occasionally. We use Bamboo spoons to cook with, since they don’t stick to any surface. See link on the sidebar on where to purchase.
5. Add the Pureed yellow tomatoes into the saucepan. It will stop the Green onion cooking process, as Neil has shown in the video.
6. Now add the prep bowls containing 2 TB Sugar (optional), ½ tsp Black pepper, ¼ tsp Paprika, 2 TB Oregano, 1 tsp Sweet basil and 1 tsp salt (optional) into the saucepan. Mix it up so all ingredients are incorporated inside the saucepan.
7. Cover with a lid.
8. Simmer for 15 minutes.
9. When the Non-acidic Italian Tomato Sauce is done, you’re ready to dish it up!
Finished Vegan Pasta Meal
So, why not give this meal a try? You’ll be surprised at how good the flavors incorporate with one another. Even my husband was commenting that this dish tasted good!
There is another step alongside this one, so make sure you view “Making Homemade Italian Meatballs” when preparing this meal in entirety, and "Non-Acidic Pasta Meal." See other related hubs (below).
- Homemade Italian Meatballs
This is the first step in preparing the Pasta Meal. Please see other steps alongside this one.
- Non-acidic Vegan Pasta Meal
This is final step in creating a Non-acidic Vegan Pasta Meal. Please see preceding two steps.
|Serving size: 1/2 cup|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 7 g||2%|
|Sugar 4 g|
|Fiber 0 g|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Sodium (mg) per serving is 399.
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