Best Tomato Mustard Sauce For Chicken Or Fish Recipes

PASTA WITH DIJON-TOMATO SAUCE

Pasta with Dijon-Tomato Sauce image

Bring Italian flavor to your family's dinner table! Enjoy this delicious pasta stirred in tomato sauce - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 cups uncooked bow-tie (farfalle) pasta (4 oz)
6 sun-dried tomato halves (not oil-packed)
1 teaspoon olive or vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 cup reduced-sodium chicken or vegetable broth
2 tablespoons tomato paste
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons Dijon mustard
1 tablespoon reduced-fat Parmesan-style grated topping (from 8-oz canister)

Steps:

Cook and drain pasta as directed on package--except do not add salt. Meanwhile, cover tomato halves with boiling water; let stand 5 minutes. Drain and chop.
In 10-inch nonstick skillet, heat oil over medium-high until hot. Cook onion and garlic in oil until tender; reduce heat to medium. Stir in chopped tomatoes, broth, tomato paste, basil and mustard. Cook 3 minutes, stirring occasionally, until sauce has thickened slightly. Stir in pasta. Sprinkle with cheese.

Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g

UNCOOKED TOMATO-MUSTARD SAUCE

Uncooked Tomato-Mustard Sauce image

A simple sauce that is often served with bollito misto, the mixed boiled meat dish of central Italy, this is a great homemade replacement for ketchup. Nice with grilled meats.

Yield makes about 1/2 cup

Number Of Ingredients 7

Ingredients

1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon white or wine vinegar
Salt to taste
1 teaspoon sugar
3 tablespoons tomato paste
1 tablespoon Dijon or other strong mustard

Steps:

Combine the first 5 ingredients in a bowl and let sit for an hour.
Add the tomato paste and mustard, then taste and add more salt, pepper, and vinegar if necessary. Serve immediately or cover and refrigerate; this will keep its flavor for several days.