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What to do with spagetti sauce

15 years ago

I'm making spagetti sauce from the tomatoes I froze this summer. Smells good. We are trying to cut carbs, so I'm wondering what I can put it on besides pasta. I thought of chicken cacciatore, but that is about it.

Just a side question here: What happened to jasdip?

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Comments (22)

patti43
15 years ago
Jas is a busy girl these days--she have posted on the "I'll share my recipe" thread a few times lately, though.

There are several low carb pastas. We use Dreamfields. Can't tell the difference except I think it cooks faster.

You could make stuffed peppers, too.
Tigerlil
15 years ago
Spagetti Squash! Really good.
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Sauce tomatoes...what type do you use?
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"Costuluto Genovese" is one of my recommendations. It is indeterminate which means they get ripe over a long period of time and put out more flowers for more fruit over and over. Used for both fresh and canned. My favorite for drying (and then making paste or sauce from them later) is "Principe Borghese", also an indeterminate and more meaty than Roma, more prolific, though smaller. I also use them in sandwiches since they are more meaty and not so juicy. "San Marzano" is the variety that "all" Italians use for their canned whole or crushed tomatoes and for sauce. If you look in the grocery store, there are lots of canned tomatoes using San Marzano's. They look like a torpedo version of Roma's and are also indeterminate. Here in the South I grow determinate tomatoes (ripen all at once) for canning juice, bloody mary mix, and sauce - called "Homestead" (high heat and humidity tolerant) and for the shorter growing season of y'all in the North their counterparts are "Rutgers" and "Marglobe", all with very high disease resistance. Being determinate means you put up everything over a week's time which is good if you want to get it over with at once. An indeterminate is good if you want to pick just a few at a time all through summer and put them up several times over the season. I grow all of these tomatoes, plus many other heirloom tomatoes. The advantage of hybrid tomatoes is bigger yields, but the overall advantage to heirloom seeds is that of flavor - the hybrids don't even come close IMO. You can save the seeds of heirloom tomatoes and have new plants year after year without buying more packets while hybrids are a one time shot. This summer, if you buy tomatoes at your local farmers market, ask the farmer for the name of the variety. Nancy
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jasdip, you do need something between the bottom of the pot and your jars, although I've put them right in and not had them break. I think I was just lucky. When I was young and broke and first starting a household, I put a folded dish towel under the jars to keep them from clunking on the bottom fo the pot. It worked fine, although you have to be careful about putting the jars in because the towel will float up until it gets weighted down by the jars. I have an Excaliber dehydrator and love it, I think zucchini and apples are my favorite dehydrated items. Oh, and onions, no matter how many layers I use to bag them, my whole freezer still smells like onions. I also dehydrate a lot of hot peppers for Elery, he adds them to a lot of stuff although I don't use very many. I've been pretty spectacularly unsuccessful at dehydrating tomatoes and strawberries, though. The strawberries became chewy little red bits that tasted like nothing. The tomatoes never became crisp enough to powder, although I could put them in the food processor and chop them up into bits after dehydration. I didn't like them with the peels on, the peels became little chewy pieces of "stuff" so I had to peel them and that made them harder to handle. And I didn't think they kept their flavor very well, I was not impressed. I'm considering trying a tomato leather this year, tomatoes are a fruit and fruit leather is done by lots of people but so far I have not been impressed with my dehydrated tomatoes. I admit, I do tend to like different vegetables preserved in different ways. I don't like dehydrated potatoes either, they remind me of the boxed instant potatoes. I do par-fry them and put them in the freezer for french fries, though. I like green beans canned, but I like corn frozen. I like berries frozen, but I like apples dried. It's all a matter of finding out which method works best for you and your particular tastes. Annie
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Comments (21)
Starlight: Hope you got the Dog de-smelled. You can make the Spaghetti Sauce and freeze it in portions, with the Meatballs and Sausage. After you have a feel for making the Sauce, you can leave out or add any Spices you like more. In the Marinara Sauce,( not cooked long ) I use a lot of Parsley, Garlic and Onions. If I'm going to use it with Seafood. Maybe you might like a Sauce that isn't cooked much. The Recipe I gave you is close to what many Italian people Make. and I used it in my Pizzeria for take out Spaghetti and Meatballs. A lot of CF members say that using Powdered Garlic and Spices is a no no ! You lose Flavor. I have no problem with Flavor but you have to use a good brand. I'm finding more and more Cooks are using them. I've Pre Haggled my Sauce and Pizza with my Family, neighborhood and a few after hour Clubs, to get what a Majority likes, not me. - - - - - - Have fun with the fresh Tomatoes. LOU
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I lay it on its side and cut with a sharp cleaver type of knife. Everything stated above is good but I once tried it cubed then added to a stir fry dish. Excellent! Throw the seeds in your compost pile and when you use that compost you'll have LOTS of plants. (Assumes you seeded before baking.) Ask me how I know this. ;-)
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Marilyn Sue
15 years ago
Dreamfields is what the doctor recommended to Amber, but she said you must not over cook it or the carbs are higher. Don't know how that works, but that is what she was told. Yes, spaghetti squash is very good also.

Sue
lunchlady1948
15 years ago
Use the sauce in soup I have seen that in recipes~~on chicken OH I read a recipe the other day where folks cook a roast with it~~~that was here.
sheilajoyce_gw
15 years ago
Cook a spaghetti squash and serve the sauce with that. Just cut it in half, boil in salted water and then when it is done, "shred" the squash into strands with a fork. Spaghetti squash still has a slight crunch to it when it is done. I like to add Italian sausage too.
lynn_d
15 years ago
From what I can understand Dreamfields has an ingredient that suspends the carbs, if it is cooked too long that coating breaks down and it is the same as eating regular pasta. I cannot eat Dreamfields, my BG spikes and stays there for 4-5 hours, in fact I still see the impact the next day. Same as regular pasta. If you are not diabetic the save your money and just buy a whole grain pasta.

Spaghetti Squash is great, eggplant or chicken parmesan is great. I also love to make meatballs, mushrooms, cheese and eggplant into a lasagna type casserole and hot Italian sausage, peppers and onions.
jannie
15 years ago
Mini pizzas. Buy mini crusts, then top with spa. sauce, grated mozzarella and any other toppings you like. broil in oven till melted. Veggies are good on this-onions,peppers, carrots, anything you like.
ravencajun Zone 8b TX
15 years ago
I love stuffed peppers which you can use it on and stuffed cabbage rolls, stuffed mushrooms as well as a meatloaf. Pretty much anything you would use a tomato sauce or paste in. Smothered steak or chicken with onions and peppers topped with the sauce would be great.
A quick google search provides more choices
spaghetti sauce
glenda_al
15 years ago
Make garlic bread sticks and dip into the spaghetti sauce.

Got that idea from Pizza Hut long time ago.
wildchild
15 years ago
Veal Parmigiana

Hot meatball subs with mozzarella cheese

Make Italian omelettes
peoniesandposies
15 years ago
We used to steam cabbage wedges and then pour spaghetti sauce over them. We gave it up for awhile because my girls didn't really like it, but they're on their own now. I'll have to start doing it again.
Chi
15 years ago
Quinoa pasta is great. It has carbs but not as many as regular pasta and it's much healthier for you. It tastes very close to regular pasta.

Zucchini noodles are good too. I have a spiralizer thing that makes noodles.
3katz4me
15 years ago
Carbs in general or refined carbs? How about just getting some whole grain pasta and having a modest quantity per serving?
carla35
15 years ago
I'm sure you could find some Ratatouille recipes that use spaghetti sauce and some sausage/cabbage soup recipes too. There may be some carbs but probably not as many as with pasta or rice.
User
15 years ago
Meat balls, pizza, Lasagna. You can freeze it.
Marcia Thornley
15 years ago
Cabbage roll casserole! So easy and good! I put boneless chicken breasts in the slow cooker, top with spaghetti sauce and mozzarella cheese. So good!
socks
Original Author
15 years ago
Fantastic ideas! Thank you all so much.

I went ahead tonight and did the spagetti squash. The label said to roast it, so that's what I did after jump-starting it in the micro. (Sliced in half, cut side down.) It was so yummy with a little olive oil on it. Still have plenty of sauce left to use on some of the other ideas above.
sharon_fl
15 years ago
I use Spag sauce to make my Goulash, topped with mozzarella..using ground beef-not beef cubes.
yayagal
15 years ago
Boil some fresh string beans and then drain, saute them in a little olive oil and garlic and then mix with the sauce and saute till it's hot enough to serve. Sprinkle parm cheese on it and you'll gobble it up. Soooo good, this recipe is one I tasted in Italy so it's authentic.
Lindsey_CA
15 years ago
Lots of folks like ketchup/catsup on scrambled eggs. I don't. But I LOVE spaghetti sauce on scrambled eggs!!

Don't knock it till you've tried it.
socks
Original Author
15 years ago
I don't eat eggs, Lindsey, but if I did, that would be something I would try. Eggs need something!

Yaya, that sounds good too. I might try that tonight--gotta get some meat to throw in to make DH happy.
kacram
15 years ago
well, sometimes we just have it plain! On nothing!

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