Sauces and Salsas

 Pico De Gallo

This very low-carb, low-calorie treat has many variations but I think the simplest is best. 

• 1/2 lb ripe tomatoes (you could use well-drained diced tomatoes if need be)
• 1/4 large onion, chopped
• 2 chopped jalapenos (if this is too much heat, lower the number- make sure to deseed and remove the veins- if this is still too much heat, replace with green bell pepper)
• 2 sprigs cilantro, chopped
• 1/2 tsp salt

Mix all and place covered in the fridge for at least two hours

Slow Cooker Salsa

• 10 plum tomatoes (the riper the better)
• 2 cloves of garlic
• 1 small onion cut into wedges
• 1 jalapeno, deseeded and deveined and chopped (if you want it in the salsa, if not leave it whole)
• 1/2 cup chopped fresh cilantro

1. Core the tomatoes
2. Cut a slit in two of them and insert the garlic cloves in each
3. Put all the tomatoes and onions in the crock pot
4. Add in the chopped pepper or put it in whole
5. Cover and cook on high for 2-1/2 to 3 hours until everything is soft
6. Cool for at least two hours or to room temperature
7. Use a hand blender to cut down (you can remove the pepper before this point if you like)

1/4 cup = 60 calories

Tomato Sauce: 

• 5 lbs of heirloom tomatoes or Roma
• 1/2 c chopped onion
• 1 cloves garlic
• 1/2 c chopped green pepper 
• 1/4 lb sliced fresh mushrooms
• 1/2 tsp salt [note: if you're going to cut the salt, increase the sugar]
• 1/2 tsp oregano
• 1 tbsp minced parsley
• 3/4 tbsp black pepper
• 3 tbsp brown sugar (do not use substitute!)
• 3 tbsp EVOO

1. Wash tomatoes and dip them in boiling water until the skins split
2. Dip in cold water and slip off skins
3. Remove cores and quarter the tomatoes.
4. Place in a deep pot and boil for 20 minutes, uncovered
5. Remove and press through a sieve to remove the seeds
6. Sauté the other veggies in oil until tender
7. Combine tomatoes, remaining spices, salt, and sugar.

NOW, if you plan to can the sauce, you will want to make a bunch!

This is one heckuva large recipe! If you don't have 30 lbs of heirloom tomatoes growing in your backyard, you need to hit the farmers' market fairly early in the morning because you're going to need to!

Also, get older tomatoes. Not rotten ones but overripe ones. How can you tell?  By touch. Fresh tomatoes will feel smooth, supple, and heavier than they look. But overripe, wrinkled, and a little mushy. DON'T BUY unless you're ready to begin canning THAT DAY!

• 30 lbs of heirloom tomatoes or Roma
• 1 c chopped onion
• 5 cloves garlic
• 1 c chopped green pepper 
• 1 lb sliced fresh mushrooms
• 4 1/2 tsp salt [note: if you're going to cut the salt, increase the sugar]
• 2 Tbsp oregano
• 4 tbsp minced parsley
• 2 tbsp black pepper
• 1/2 c brown sugar
• 1/4 c EVOO

1. Wash the tomatoes and dip them in boiling water until the skins split.
2. Dip in cold water and slip off skins.
3. Remove the cores and quarter the tomatoes.
4. Place in a deep pot and boil for 20 minutes, uncovered
5. Remove and press through a sieve to remove the seeds.
6. Sauté the other veggies in oil until tender.
7. Combine tomatoes, remaining spices, salt, and sugar.
8. Bring to a boil, then simmer, uncovered, until thick enough to serve over pasta, stirring frequently.
9. Fill jars, leaving 1" headspace, and process for canning for 25 minutes per quart.

NOTE: Make this a party for friends, with everyone sharing the product later!

Bruschetta

This is SO easy to make and SO good on toasted bread that you'll want to make it, keep it, and eat it every day!

• 2 large cloves of garlic, minced
• 6 medium Roma tomatoes, diced
• 1 Tbsp balsamic vinegar
• Salt and pepper, to taste
• 2-3 Tbsp parmesan cheese (optional)
• Fresh basil, chopped 

1. Add a splash of olive oil to a small skillet over medium heat, and add the garlic. 
2. Cook, stirring, for 30 seconds to one minute just to cook it a bit–don’t let it get very brown.
3. Add this to a bowl with the diced tomatoes, balsamic vinegar, salt and pepper to taste, parmesan cheese, and a few handfuls of fresh basil. 
4. Stir everything together and adjust anything to taste.

(If made without the cheese, the mixture stays very well in the fridge. Also, if you're interested in a whole Mediterranean experience, add 1-2 tbsp olive oil to the mixture.

Arugula Pesto

 A more affordable and spicier option to the classic basil pesto, this pesto is as good as any for mixing with spaghetti or putting on toasted bites of bread. The difference in this recipe is that it contains less oil, making it lower in calories.

• 5 cups arugula, stems trimmed off
• 3/4 tsp salt
• 1/2 cup or 2 oz freshly grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 cup toasted pine nuts
• 1 clove minced garlic
• 1 tbsp lemon juice
• 1/3 cup water
• 2 tbsp evoo

1. Combine the arugula, salt, parmesan cheese, pepper, pine nuts, garlic, and lemon juice in a processor.
2. Process until finely minced.
3. Keeping the processor on, add in the water and the oil and process until well blended.

You will want to keep this refrigerated because, while it won't spoil immediately, it can still spoil.

Arrabbiata Sauce

• 3 tablespoons extra-virgin olive oil
• ¼ medium yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 1½ teaspoons red pepper flakes
• ½ teaspoon sea salt
• 1 (28-ounce) can whole peeled San Marzano tomatoes
• Pinch cane sugar

1. Heat the olive oil in a medium pot or saucepan over medium heat. 
2. Add the onion, garlic, red pepper flakes, and salt and cook, stirring often, for 4 to 5 minutes, or until softened.
3. Add the tomatoes and their juices, crushing them against the sides and bottom of the pot so that the mixture is mostly smooth but still has some texture. 
4. Add the sugar and reduce the heat to low.
5. Simmer, stirring occasionally, for 20 minutes, or until thickened. Season to taste.