Best Piquant Tomato Sauce Recipes

PIQUANT SPAGHETTI WITH PEPPERS, ONION AND TOMATO SAUCE

Steps:

• Heat oil in a large saucepan or in a flame-proof casserole that will hold all ingredients, including cooked spaghetti, and can go to the table. Add onions and cook over medium heat, stirring constantly, until soft but not brown.
• Add tomatoes. If using canned tomatoes, break up with a fork. Cook for 3 minutes. Add peppers and basil and cook over low heat, stirring frequently, for about 15 minutes, or until peppers are almost but not quite tender. Stir in olives and capers, cover and cook for 5 more minutes. Taste and season with salt and pepper if desired.
• Bring 4 quarts of water to a rolling boil and add 1 tablespoon salt. When water reboils, add pasta and stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. Cook until pasta is al dente.
• Drain pasta and turn into the casserole with the sauce. Toss to mix and serve immediately, passing the Parmesan separately if desired.

PIQUANT TOMATO SAUCE

Steps:

• Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
• Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
• Cool slightly; puree in a blender or food processor until smooth.
• Return mixture to pot and add vinegar & spices.
• Boil gently for 5 minutes to blend the flavours, stirring continuously.
• Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
• Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.

CAULIFLOWER IN A PIQUANT TOMATO SAUCE

Steps:

• Add the ginger and cook, stirring, for 30 seconds. Add the cauliflower and cook, stirring, until it begins to brown, 2 to 3 minutes. Add the salt and black pepper and mix well. Cover, reduce the heat to medium and cook until the cauliflower is lightly browned and almost tender, 7 to 10 minutes. Uncover and stir occasionally; if the cauliflower browns too fast or the spices begin to burn, reduce the heat. Add the tomatoes and vinegar and stir well. Cover and continue cooking, stirring every now and then, until the cauliflower is tender, 2 to 3 more minutes. Add water if needed; the dish should be a little saucy. If the sauce is too thin, uncover, raise the heat and boil to thicken. Taste for salt, then stir in the cilantro. Serve hot. Per serving: 205 calories, 5 g protein, 18 g carbohydrate, 15 g fat (1 g saturated), 0 cholesterol, 610 mg sodium, 7 g fiber.