Best Fake Sauce Recipes
FAKE TOMATO SAUCE
Tomato less sauce that can be used for any recipe that you would normally use tomatoes or tomato sauce, pizza sauce, pasta, soups and stews. Great for those needing to restrict acidic or nightshade foods. Freezes well.
Provided by JanaBird
Categories Stew
Time 10h15m
Yield 1 Qt, 4 serving(s)
Number Of Ingredients 6
Steps:
- Dice everything and cook in crockpot overnight on high.
- Mash or puree to desired texture.
- Add water or cook longer depending on your recipe to get desired consistency.
Nutrition Facts : Calories 58.8, Fat 0.3, SaturatedFat 0.1, Sodium 100.5, Carbohydrate 13.5, Fiber 3.8, Sugar 7, Protein 1.6
"FAKE" SAUCE
"This sauce originated with farmers who wanted the body and heartiness of a meaty red sauce but couldn't afford the meat," Gabriele says.
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil over medium-high heat in a large skillet. Add the onion, carrot and celery and cook 5 to 7 minutes, until the onion is soft and golden, just before caramelization.
- Add the red wine and stir well. Reduce the heat slightly and simmer 5 minutes, or until the pungent smell of alcohol is gone.
- Add the tomatoes and break them down roughly with a wooden spoon. Add the parsley and season with salt and pepper to taste. Stir well and cook over low heat 30 to 40 minutes, until the sauce thickens and the flavors blend. Toss with just-cooked pasta and serve with shredded parmigiano cheese.
FAKE SAUCE: SUGO FINTO
Finto means fake, so this is a "fake" sauce: It originated with farmers who wanted the body and heartiness of a regular red sauce but couldn't afford the meat. The chunks of onion, carrot, and celery provide the meat-like texture, while the use of red wine gives it added color and depth. Of course, for all you vegetarians, lack of meat may make this more "real" for you than "fake"!
Provided by Food Network
Time 1h5m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook for 5 to 7 minutes, until the onions are soft and golden, just before caramelization. Add the red wine and stir well. Reduce the heat slightly and simmer for 5 minutes, or until the pungent smell of alcohol is gone.
- Add the tomatoes and break them down roughly with a wooden spoon. Add the 1 tablespoon parsley and season with salt and pepper to taste. Stir well and cook over low heat for 30 to 40 minutes until the sauce thickens and the flavors blend.
- Toss with 1 pound of just-cooked pasta and serve garnished with more parsley and grated Parmesan.
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