Heart Healthy Tomato Sauce Recipe

If you still have tomatoes left over from this summer’s amazing tomato season, you might want to give fresh tomato sauce a try.

I know, I know. It seems hard. And it’s so much easier to pour sauce from a jar.

But it’s not, actually. Well, OK, it is. But not that much harder, it turns out!  A few weeks ago, I read David Tanis’ NYT article, The Time Is Right To Make Tomato Sauce and my eyes flew to the 6 gorgeous tomatoes my friend Chris had given me (which truth be told, had been sitting on my counter for longer than I’d like to admit.)

Could this solve my, ‘I don’t know what to do with that tomato bounty’ dilemma? I decided to try it – spurred to action by these phrases Mr. Tanis used in describing his recipe:

  • “just make a small-batch” and “in a matter of minutes”
  • “quick-cooking sauce with relatively fast preparation. There’s no need to blanch and peel tomatoes or even use a food mill”
  • “All you need is a hand-held grater”

Quick and easy — check that as an ‘always’ requirement for me.  And while I normally like to use equipment, I do not own a food mill and I could not quite imagine how one attacks a tomato with a hand-held grater!

Plus, tomatoes are heart healthy. In fact, a study published in 2007 by the The National Center for Biotechnology Information is actually titled, “Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation.”  As I despise tomato juice and don’t get enough tomatoes in my diet, I thought I should pop a Prilosec and try this dinner.

And I’m glad I did.  While the sauce was a little thin flavor-wise (which would be great for kids / picky eaters) it was very fresh and light – a terrific change of pace from jarred sauce. Plus, I love learning a new cooking technique – and well, OK, using a grater isn’t actually a cooking ‘technique; but still, I’d never done it and didn’t quite believe it could work.

I mean, what does it mean, actually, to grate a tomato? Bizarre, right? Turns out it was easy and actually does work. Here’s how Mr. Tanis describes it in his Quick Fresh Tomato Sauce recipe – and it’s totally accurate: “Cut the tomatoes in halves or quarters. Squeeze out the seeds, or don’t (I never mind a few seeds in the sauce). Place the cut side against the large holes of the grater and gently rub until only the tomato skin remains in your hand.”  It actually worked and I was surprised to find it was kind of fun.

Here’s what it looked like while I was grating – and the resulting flat tomato skin, which made me giggle as it reminded me of Flat Stanley.

TomatoGrating TomatoesGrated

 

 

 

 

 

 

 

 

There’s a second recipe – for how to make the pasta dish using this quick fresh tomato sauce. Pasta With Fresh Tomato Sauce And Ricotta was an equally easy recipe and quite tasty.  It also held up well for lunch the next day – a winner in my book. Plus, the ricotta adds protein so this is a good meat-less dinner option, with the heart-healthy benefits of lycopene.

If you have fresh from the garden, sun-ripened tomatoes on hand, give this a whirl.  The recipe calls for 5 pounds of tomatoes which is A LOT – so I made a half batch and that worked fine.

BTW – in case you’re like me and don’t know how many tomatoes are in a pound, I looked it up. It’s about 3 ‘medium’ tomatoes to a pound. I had 6 tomatoes so halved the recipe – which isn’t exactly the right proportions, but exact measurements are not vital in this kind of recipe – close is good enough (which is why I much prefer cooking to baking!)

PastaFreshSauceRicotta_TanisHere’s how mine turned out – as I said, it was a little mild on taste (next time I’ll up the garlic and the red pepper!) and both my husband and I enjoyed it.

Click on the recipe links to see Mr. Tanis’ original article (with beautiful photos) or my recipe page has both of these recipes downloadable as a PDF: Pasta With Fresh Tomato Sauce and Ricotta…including Fresh Tomato Sauce.

 

 

 

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Grilled Orange and Bourbon Salmon

With a name like “Grilled Orange-and-Bourbon Salmon” how could I not try this Cooking Light recipe? And I’m glad I did; it’s terrific. In fact, I prepared this recipe several times this summer — with both salmon and Arctic Char, of course — to test it out for a Cape Cod family vacation dinner-for-16 (yes, cooking dinner for 16 in an only-ok-equipped rental cottage should not be part of anyone’s vacation – but somehow it is for me!)

Grilled Orange and Bourbon SalmonHere’s what’s great about this recipe: it’s easy to make in general and for a crowd, it’s flavorful, and is a healthy choice. All 16 at our family dinner liked it – believable because there was none left!

Here’s what’s not so great about this recipe: it takes a lot of time to prepare the marinade – especially if you are doubling or tripling the marinade. There are oranges and lemons to juice and scallions, chives and garlic to chop. That might not sound like a lot (and it’s not difficult), but trust me, you need 45 minutes to 1 hour to prep this marinade. Just letting you know.

You can easily print the PDF from my Going Lo-Co Recipes page or grab the PDF here: Grilled Orange-and-Bourbon Salmon.  Oh, and some of the Cooking Light reviews suggested saving the marinade and cooking it down into a glaze which is likely delicious, though I didn’t try it but plan to, next time.

Now if you’re like me and are more of a vodka and wine person versus a bourbon person (OK, truth, I know not one thing about bourbon) there’s the liquor store to visit. Where they might sell you Jack Daniels – which may or may not technically be bourbon. Sigh. Twice I made this recipe with Jack because that’s what my liquor store guy sold me – and then when I made it at Cape Cod, I made it with Jim Beam bourbon (I know that’s bourbon because it’s printed on the label, LOL). While I preferred it made with Jim Beam, that might just be because I’d had a lot of wine by the time I finished all the chopping for the triple version of this recipe!

Since this whisky vs bourbon thing was kind of a big part of my experience with this recipe, I was going to include information about whisky vs bourbon but all the sites I visited to learn the difference between bourbon and whisky require you to enter your birthdate, so that would likely lead to broken links. Topline, bourbon appears to be somewhat sweeter as legally it must be made from a grain mixture that is at least 51% corn (bourbon/whisky people, if I’m wrong, feel free to correct me!). If you care for more details than that, search for bourbon vs whisky and research away. If you don’t care but want to try this recipe, go to a liquor store and get a small bottle of Jack or Jim – they’ll both be fine!

As for fish, I liked this with both salmon and Arctic Char, so take your pick. But do try it – especially now with the summer winding down – making this recipe in September will give you the opportunity to swill a bit of warming bourbon while grilling!

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