Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  dadamo recipe base: "No-Tomato Tomato Sauce"
Users Browsing Forum
Baidu Spider, Yahoo! Bot and 3 Guests

dadamo recipe base: "No-Tomato Tomato Sauce"  This thread currently has 1,331 views. Print Print Thread
1 Pages 1 Recommend Thread
san j
Sunday, February 24, 2013, 8:26pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,417
Location: San Francisco, California, USA
Those of you who've tried this recipe from the recipe base here:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?452

How have you used it?
Have you doctored it?


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message
ABJoe
Sunday, February 24, 2013, 8:42pm Report to Moderator Report to Moderator

35% Nomad or Teacher - health history dependent
Sun Beh Nim
Moderator
Posts: 8,255
Gender: Male
Location: Orange County, CA, USA
Age: 51
We used it pretty much as-is with ground turkey mixed with rice noodles for spaghetti and meat sauce.  As I recall, we added additional spices because the turkey needs some additional spice to "jazz" it up a bit...  It has been a while since I used it due to DD's SWAMI moving carrots to her avoid list.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 1 - 18
Goldie
Monday, February 25, 2013, 2:36pm Report to Moderator Report to Moderator

All Gatherer -70 Scorp/Sag on BTD/GENO 17 year
Sam Dan
Posts: 5,918
Gender: Female
Location: East Coast
I am going to make this.. sounds neat...


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
Logged Offline
Private Message Private message Reply: 2 - 18
san j
Monday, February 25, 2013, 8:26pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,417
Location: San Francisco, California, USA
There was a thread about this at some point, I think - people saying it was a really awesome recipe. Wondering what folks actually did with this sauce - with which foods (other than, say, pizza/plain pasta) it combined well.


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 3 - 18
Henriette Bsec
Monday, February 25, 2013, 9:09pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,677
Gender: Female
Location: Denmark
Age: 42
In meat sauces and in stews..I do think it needs something more tart like apple cider vinegar instead of lemon


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 4 - 18
san j
Monday, February 25, 2013, 9:40pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,417
Location: San Francisco, California, USA
Quoted from Henriette Bsec
In meat sauces and in stews..I do think it needs something more tart like apple cider vinegar instead of lemon

Thanks for the tip, HBS.
Maybe the lemon works with seafood, however?



D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 5 - 18
AKArtlover
Tuesday, February 26, 2013, 12:57pm Report to Moderator Report to Moderator

centered leaning INTP Explorer, Supertaster, SWAMI
Kyosha Nim
Posts: 2,121
Gender: Female
Location: Midwest, US of A
Age: 39


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
Logged
Private Message Private message Reply: 6 - 18
san j
Tuesday, February 26, 2013, 6:50pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,417
Location: San Francisco, California, USA
Quoted from AKArtlover

Many thanks. Couldn't be simpler.  



D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 7 - 18
Jacquie
Tuesday, February 26, 2013, 8:17pm Report to Moderator Report to Moderator

Warrior
Summer: Realization, expansion.
Posts: 97
Gender: Female
Location: New Jersey
Age: 26
I started making one with butternut squash instead of pumpkin puree (since pumpkin was causing cramps) and I don't like beets. It's very yummy.  Here's the recipe if you're interested:

chopped butternut squash
chopped onion
1-2 cloves raw garlic
extra virgin olive oil
sea salt
basil
oregano
lemon juice
walnuts or ground flax seed

sautee the squash and the onion in pan.  Add to food processor.  Add the garlic and the rest of the ingredients and seasonings and puree.  Serve over warm pasta and eat or warm the sauce for a bit longer if you wish. Sometimes I add artichokes and zuchinni to this as well or I'll make a vegan lasanga using this sauce, using zuchinni as the noodles.
Logged Offline
Private Message Private message Reply: 8 - 18
san j
Tuesday, February 26, 2013, 8:19pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,417
Location: San Francisco, California, USA
Quoted from Jacquie
I started making one with butternut squash instead of pumpkin puree (since pumpkin was causing cramps) and I don't like beets. It's very yummy.  Here's the recipe if you're interested:

chopped butternut squash
chopped onion
1-2 cloves raw garlic
extra virgin olive oil
sea salt
basil
oregano
lemon juice
walnuts or ground flax seed

sautee the squash and the onion in pan.  Add to food processor.  Add the garlic and the rest of the ingredients and seasonings and puree.  Serve over warm pasta and eat or warm the sauce for a bit longer if you wish. Sometimes I add artichokes and zuchinni to this as well or I'll make a vegan lasanga using this sauce, using zuchinni as the noodles.

Interesting.
And this delivers the taste/feel of tomato sauce, you're saying?



D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 9 - 18
Jacquie
Tuesday, February 26, 2013, 8:21pm Report to Moderator Report to Moderator

Warrior
Summer: Realization, expansion.
Posts: 97
Gender: Female
Location: New Jersey
Age: 26
Quoted from san j

Interesting.
And this delivers the taste/feel of tomato sauce, you're saying?



Well it tastes different from tomato sauce but it is similar in the sense that it has similar seasonings - the garlic, the basil, oregano, onion.  I actually have grown to like it better than tomato sauce.  Tomato sauce now tastes too tart to me but tomatoes are an avoid for me anyway so no big deal.  Anyway, hope you like it.  It comes out creamy.  I also liked it better than the pumpkin sauce I had made but that's just me and everyone is different
Logged Offline
Private Message Private message Reply: 10 - 18
Chloe
Tuesday, February 26, 2013, 9:03pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,283
Gender: Female
Location: Northeast USA
Age: 71
Thought you might like to see the ingredient list of nomato products that are commercially
available. I've tried the "ketchup" and it's pretty decent.  I think the addition of molasses or a
sweetener makes it taste more authentic.  Especially when used on top of something that
bakes in the oven.

http://www.nomato.com/products.htm#nomatosauce


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 11 - 18
san j
Tuesday, February 26, 2013, 9:34pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,417
Location: San Francisco, California, USA
Quoted from Chloe
Thought you might like to see the ingredient list of nomato products that are commercially
available. I've tried the "ketchup" and it's pretty decent.  I think the addition of molasses or a
sweetener makes it taste more authentic.  Especially when used on top of something that
bakes in the oven.

http://www.nomato.com/products.htm#nomatosauce


Thanks much for that!
Sometimes I really want marinara, etc., you understand.  


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 12 - 18
Kristin
Wednesday, February 27, 2013, 3:37am Report to Moderator Report to Moderator

GT6 Nomad
Kyosha Nim
Columnists and Bloggers
Posts: 2,493
Gender: Female
Location: Colorado
Age: 53
I've used the no-mato recipe for years... although I can't say that I follow it exactly. I agree with Henriette but just add much more lemon juice to give it that acidic feel (like tomatoes). I also use more beets than the recipe calls for and I think the onion powder really adds a "something" but not sure what. I do add more of that and of the spices too. Ok... so maybe the original recipe was a little bland for my liking, lol!

I've subjected the no-mato sauce to many non-BTD folks and while most remark that "it looks weird" (kinda pinkish rather than tomato red) all have liked the taste. I use the sauce mainly in lasagna and eggplant parmigiana.


The true meaning of life is to plant trees under whose shade you do not expect to sit.

- Nelson Henderson
Logged
Site Site Private Message Private message Reply: 13 - 18
AKArtlover
Thursday, February 28, 2013, 9:06pm Report to Moderator Report to Moderator

centered leaning INTP Explorer, Supertaster, SWAMI
Kyosha Nim
Posts: 2,121
Gender: Female
Location: Midwest, US of A
Age: 39
there was an article about the psychology behind junk food on here and how they engineer taste. we are used to a certain amount of sugar in our commercial spaghetti sauce. think a natural sweetener might be nice especially for those whose palattes haven't changed yet. most things taste too sweet to me. very rare that i eat any "sugar"- had some gluten free cookies the other day from the store with a decent ingredient list and they were soo sweet i almost decided not to eat them. super hungry though. took deflect when i got home.

going to try this in next few days.


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
Logged
Private Message Private message Reply: 14 - 18
san j
Thursday, February 28, 2013, 10:22pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,417
Location: San Francisco, California, USA
Quoted from AKArtlover
there was an article about the psychology behind junk food on here and how they engineer taste. we are used to a certain amount of sugar in our commercial spaghetti sauce. think a natural sweetener might be nice especially for those whose palattes haven't changed yet. most things taste too sweet to me. very rare that i eat any "sugar"- had some gluten free cookies the other day from the store with a decent ingredient list and they were soo sweet i almost decided not to eat them. super hungry though. took deflect when i got home.

going to try this in next few days.

What you say about most commercial foods is no doubt true.
From my experience as cook and chef, however, I'll say that the addition of a sweetening agent is the general practice, even in fine dining establishments, for many tomato-based sauces, to balance the acidity of cooked tomatoes.
Many brands are probably guilty of overkill in that dept.
There are also many brands that are not.



D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 15 - 18
BluesSinger
Friday, March 1, 2013, 8:41pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 828
Gender: Female
Location: Grants Pass, OR
Age: 55
Quoted from Chloe
Thought you might like to see the ingredient list of nomato products that are commercially
available. I've tried the "ketchup" and it's pretty decent.  I think the addition of molasses or a
sweetener makes it taste more authentic.  Especially when used on top of something that
bakes in the oven.

http://www.nomato.com/products.htm#nomatosauce


gosh darn it!  no beets for me!  any other suggestions that come close to the taste of a good sauce?  sometimes I eat it anyway as I miss it so...
Logged Offline
Private Message Private message Reply: 16 - 18
Henriette Bsec
Saturday, March 2, 2013, 6:24am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,677
Gender: Female
Location: Denmark
Age: 42
Red plums   sometimes i use that as chutneys  aka ketchup like


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 17 - 18
AKArtlover
Saturday, March 2, 2013, 1:56pm Report to Moderator Report to Moderator

centered leaning INTP Explorer, Supertaster, SWAMI
Kyosha Nim
Posts: 2,121
Gender: Female
Location: Midwest, US of A
Age: 39
well, that was tasty and delicious and a good approximation. I used the non typebase recipe with the link I shared. I let cool while i cooked the pasta and then added oregano, garlic powder and a hint of cumin. i had put a little pink salt in while cooking. i then added juice of a small lemon just before using a blending stick (which is a great tool. thank you Christmas gift). It really hit the italian spot.

unfortunately i can't eat the leftover. it was a sulfer bomb for me with the onion/garlic/spice. it's a gene thing i'm working on, but i could feel it several hours later.   we'll see. i need to talk with my doc about progress/flow. still not getting the whole deal. detoxing a bunch of metals.

but it tasted great and hit the spot at the time. superfood city for me. will come back to it.
carrots and beets are sweet enough, imo. the lemon balances. holding it off until not too hot (just warm)probably kept more of the vitamin C? http://eyeopening.xomba.com/does_heating_food_destroy_its_vitamin_c

chefs talk about having tastes of sweet, sour, salty, savory in each recipe for balance. this fits it. yum.


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
Logged
Private Message Private message Reply: 18 - 18
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  dadamo recipe base: "No-Tomato Tomato Sauce"

Thread Rating
There is currently no rating for this thread