Weight Loss Recipes: Tomato Sauce Edition
You’re often told to lay off the tomato sauce when you’re on a diet. But, sometimes if you do it just right, you can have this delicious sauce without all the guilt. Here’s another great video from the weight loss recipes series.
I will show you how and I’ll show you how to do it all in style this is living an Italian Arella registered dietitian and I’m going to show you how to cook Italian style in your new york city apartment today is going to be super fun because we’re going to make a basic staple that’s going to be super super easy full of healthy vitamins and you’re going to happen in your refrigerator at all times because it’s very versatile and I’m going to show you what to do with it we’re going to make a marinara sauce look at these beautiful tomatoes that we have okay so it is the fall so we’re going to start the tomato harvest so as a girl we would and my mother my sisters we would get together and we would do a tomato harvest around September we would jar our own tomatoes which is actually really quite easy and you can do that on your own and you can see one of my other videos on drawing tomatoes as well but if you don’t have those Tomatoes jar you can very very easily fly some tomatoes in a can now I don’t mean to meet a sauce okay because that was a lot of different additives in it but I’m talking about just crushed can’t fresh tomatoes and the reason i prefer crushed rather than just you know spoon of tomato sauce is because it gives it more of a texture in the sauce it gives it more of that pulping natural feel so you can go ahead and open up your can and if you get some mehsana tomatoes which are right off the slope of the Vesuvius and Naples there are a lot healthier because they’re in the soil of the Vesuvius those tomatoes are grown but they’re kind of expensive so you can definitely use a regular and tomato and it’s the same vitamin content as you crushing your own tomatoes as well so you’re not losing out on that so the first thing we’re going to do is set that aside for a second we’re going to start our pan and the reason I want you to make this sauce and have it in your fridge at all times is basically you can definitely make pasta with it but the other things you can do is you can also start to kind of stew some of your proteins in it like chicken as well you can make a nice cacciatore with this sauce as a base using chicken hand or beef which I’ll show you some of those recipes later but for now you can also just start here and add a little bit of olive oil at the end of the pan there now the recipes differ on how to do this but I’m going to do in my mother’s way and I’m going to get some crushed garlic and you can crush your own garlic of course but this is also just as easy to just a simple for visiting New York urban wants to do this very quickly put as much garlic as you want again we Italians don’t do everything to achieve when it comes to ingredients we just go ahead and put will be what I like a lot of chunky garlic in line marinara sauce so it kind of shows through the sauce so I got into but that is and a little bit of sea salt of course and then what we can do is we can cut up some fresh onions I’m not going to do that today I’m going to keep it simple sometimes also I cut up some fresh fennel and I put it in the sauce as well but that we’re going to stay for another time we’re going to stick to the basics today so here we are we’re just going to have that kind of like you work around itself or just a little bit fairly high lights of energy no in line there are no results even though technically it shouldn’t be in the end per se but I do like it just keep it a little bit more the kick it’s not exactly spicy but it’s just a bit hotter now after that’s going for a little bit more just left the flavors absorb each other you want to go ahead and splash this gorgeous red color of tomato right in there right just you watch the splatter go slow because I’ve done this many times and sometimes the splatter can release really like a horror movie in here so we’re going to go ahead and just kind of stir that and we’re going to lower the heat to kind of blow to where it’s just going to simmer and take its time but just kind of like you know just kind of stew and students do and make a nice sauce so this is a really really really slow cook over time now again this can also be the basis of what we know as our Sunday sauce and you can go ahead and put the meatballs in this and we can put different needs in there to stew slow cooked so this would be the beginnings of that but I’ll show you that on another time so here again we’re going to go ahead and just have this cook literally no more than 10 to 15 minutes then you can wrap this up and keep it in your refrigerator for seven days and it won’t go bad and every time you’re making some vegetables you can parmigiana your vegetables and what do I mean by that parmesan that includes the marinara sauce and some parmigiano-reggiano cheese over top of it just like an eggplant parmigiana but what I’m asking you to do is you can parmigiana the rest of your vegetables to you can do broccoli parmigiana or Brussels sprout parmigiana even cauliflower parmigiana which is actually delicious so you can keep this as a staple in your refrigerator so that you can do all of those recipes with going to go ahead and look at how beautiful that is you see the change of garlic and from the tomato as a matter of fact if you want to grab it tomato to make the sauce even extra chunky as you don’t know some great ideas just thought of this right I’m going to go ahead and just how fresh tomato in it so it’s even chunkier you can get plump Tomatoes vine tomatoes and again you get your hands listen song matzo no tomatoes you’re even luckier so we’re going to go to chop those really quickly you don’t have to worry a rough chop right we do peasant food in Italy so things don’t have to be perfect and Martha feel it like okay so it’s going to be really easy I get already in here and that’s okay so we’re going to head just chop those up and it’s going to give that sauce even more and more chunky texture and go on now at the end as this is finishing up and about 10 to 15 minutes have gone by you can go ahead and taste it and see if you feel like it takes a little bit more salt in there I think that would be good sea salt and a little bit more olive oil as well I can see that go in there and as a matter of fact I’m going to throw an even more garlic there we go so super chunky chunky chunky now in our sights now right before you’re taking it off the stove is when you hit it with some beautiful fresh basil just right off the top you don’t want the salt the basil to cook in the sauce you just wanted to give it its a room give it its fragrance so you just top this off just like that you give it click that’s gorgeous you give that a quick stir and then take it off the heat just like now we’re going to get a spoon here and you’re going to see how gorgeous this is and I have just some pasta already here just so that you can see what it’s going to look like and how chunky it’s going to walk there we are that’s beautiful and that is just a classic marinara sauce that’s very versatile tool for you to have and you can see those chips in there and of course I’m going to hit it with some parmigiano-reggiano as well and good quality there we are and we’ve done it we’ve made a mess when we made a delicious.