A non |
B non |
O non |
Fresh Tomato Sauce
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Originally from 'Make Ahead Gourmet' by Michael Roberts.
Best Used By Blood Types:
- Type A Non Secretor (3 beneficials)
- Type AB (2 beneficials)
- Type AB Non Secretor (4 beneficials)
- Type B Non Secretor (4 beneficials)
- Type O (2 beneficials)
- Type O Non Secretor (4 beneficials)
- 1/4 cup olive oil
- 2 cups onion, chopped
- 2 Tablespoons garlic, chopped
- 10 pounds plum tomatoes, ripe cut in half
- 2 cups dry white wine
- 1 teaspoon thyme
- 2 each bay leaf
- 2 teaspoons fresh-ground black peppercorns, optional
How to make it:
- Combine the olive oil and onions in a large stainless steel or enamel saucepan, and place over medium-low heat.
- Cook, stirring occasionally, about 10 minutes or until the onions are soft and beginning to become translucent.
- Add the garlic, tomatoes, wine, thyme, bay leaves, and peppercorns.
- Cover and cook for 20 minutes
- Raise the heat to high and cook another 15 minutes.
- Then remove the pan from the heat and remove the bay leaves.
- Place the sauce, in batches, in a food processor or blender and puree.
- Pass the puree through a strainer (or a food mill fitted with medium holes) to remove the skins, seeds and herbs.
- Return the sauce to the saucepan and cook over low heat, uncovered, for 1 hour, stirring occasionally and checking that the sauce doesn't burn on the bottom while it reduces in volume.
- Pour 1 to 1-1/2 cups of sauce into containers leaving some headroom.
- Cool completely in the refrigerator.
- Then cover tightly and freeze for up to 6 months. Defrost in the refrigerator, at room temperature, in the microwave, or under cool water.
- Cooked tomato sauces are among the easiest sauces to prepare. They freeze well and their texture does not change in the freezer. Because of the highly acidic nature of tomatoes, their flavor remains fresh even after having been frozen and defrosted.
- Fresh tomato sauce is indispensable in the kitchen -- use it as an addition to braises and stews to make their sauces richer, use it in pasta dishes, and use it as a base for other sauces. You can also add it to mayonnaise to make Russian dressing or to eggs for a frittata.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Pepper (Blac...||2|| A|| N|| A|| N|| A|| N|| N|| N|
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients which may be high in chitinase, an allergen.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
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- Revised Sep 29, 2007 at 10:30 AM By: Father Tiresias
- Revised Oct 13, 2007 at 11:24 AM By: Drea