"Karen" > wrote in message
...
> On Sun, 27 Oct 2013 20:06:41 -0700, in alt.food.diabetic, Todd
> > wrote:
>
>>On 10/22/2013 06:44 PM, Todd wrote:
>>> On 10/10/2013 06:24 PM, Todd wrote:
>>>> Hi All,
>>>>
>>>> You guys are a blessing and have created a
>>>> monster. :-)
>>>>
>>>> I figured out how to make tomato sauce (which
>>>> I call spaghetti sauce) from scratch. As low
>>>> bad stuff (carbs) as a tomato sauce can get.
>>>>
>>>> I have never tasted tomato sauce this good! YUM!
>>>> T2 is not a curse!
>>>>
>>>> Okay. The secret is to start out with tomatoes
>>>> with a great flavor. (Store bought sauce makes up
>>>> for this by adding sugar.)
>>>>
>>>> And, the garlic is to add a "buttery" taste. If
>>>> you can taste strong garlic, you used to much.
>>>> (No cracks from the peanut gallery, unless they
>>>> are funny.)
>>>>
>>>> Heat up a stainless steel saute pan. Medium high
>>>> (hot!). You want the pan hot before tossing in
>>>> the tomatoes.
>>>>
>>>> Chop up 5 giant (5") organic heirloom tomatoes. Do not
>>>> discard the juice.
>>>>
>>>> Toss about a tomato's worth into the "hot" pan. Wait till
>>>> you get some browning. This adds flavor. (Don't
>>>> worry about messing up your stainless steel pan, the
>>>> acid in the tomatoes makes it self cleaning.)
>>>> Scrape and stir in the browning with a spatula.
>>>>
>>>> Add the remaining tomatoes. Drizzle with out 3 Tablespoons
>>>> of Olive Oil. Don't add anything thing else at this
>>>> point. There is a chemical reaction between the tomatoes
>>>> and the olive oil that needs to take place.
>>>>
>>>> Stir every five minutes with a spatula, scrapping the
>>>> bottom of the pan. Takes about 30 minutes. You are
>>>> waiting for the tomatoes to break down. Until you get
>>>> there, you will just have chunks of cooked tomato.
>>>>
>>>> What you are now waiting for is the tomatoes to break down
>>>> into a paste.
>>>>
>>>> While your are boiling down the tomatoes to a paste,
>>>> all on the same plate (I use a paper plate),
>>>> --> chop up 1/2" slab of organic onion
>>>> --> slice up two cloves of garlic (not 2 bulbs!)
>>>> --> 1 flat tsp of organic dried oregano
>>>> --> 1/2 flat tsp of organic dried basil
>>>> --> 3 tablespoons of organic butter
>>>> --> 1 flat tablespoon sea salt
>>>>
>>>> Once the tomatoes cook down into a paste, reduce the
>>>> heat to medium and dump the plate into the newly
>>>> created tomato paste. Stir while scraping with a
>>>> spatula. Cook for about 10 more minutes to cook
>>>> the onion and to meld the flavors of the remaining
>>>> ingredients. Don't over cook, or you will loose
>>>> the buttery flavor of the garlic.
>>>>
>>>> Makes about seven cups.
>>>>
>>>> Store in the refrigerator. Spoon out all week
>>>> as a yummy topping. This has bad stuff (carbs),
>>>> so don't go crazy.
>>>>
>>>> Common mistakes:
>>>>
>>>> 1) not cooking the tomatoes long enough
>>>> 2) using too much garlic (who me? NEVER!)
>>>> 3) using too much onion.
>>>> 4) adding the other ingredients before the tomatoes
>>>> are ready
>>>> 5) adding the olive oil before the tomatoes. You WILL get
>>>> splashed with hot oil (it hurts and creates a mess)!
>>>>
>>>> http://nutritiondata.self.com/facts/...roducts/2682/2
>>>>
>>>>
>>>> 1 large (3") tomato: 7 grams of the bad stuff (carbs)
>>>>
>>>> Estimating five giant (5 inch) heirloom tomatoes:
>>>> 5"/3" * 7 grams per 3" tomato * 5 tomatoes ~= 58 grams carbs.
>>>> Or approximately 8.3 grams bad stuff per cup
>>>> Or approximately 1/2 gram per tablespoon
>>>>
>>>> -T
>>>>
>>>>
>>>
>>> Hi All,
>>>
>>> Update:
>>>
>>> The bad new is that Heirloom tomatoes are officially
>>> out of season. :'( :'( :'(
>>>
>>> The good news is that I made my sauce with 8 Trader
>>> Joe's, picked too green and left to ripen on my
>>> counter for a week, beef steak tomatoes (~4").
>>>
>>> Her Tropheyness pronounced it the best sauce she
>>> had ever tasted. :-)
>>>
>>> -T
>>>
>>
>>Hi All,
>>
>>Update:
>>
>>On Susan's recommendation (thank you Susan!) I found
>>some bottled organic tomatoes from Italy at Raley's
>>over in the health food section, on sale too, called
>>"Jovial" whole pealed tomatoes. They are very good.
>>And go very well in my tomato sauce. Great sub
>>for when heirlooms are out of season.
>>
>>-T
>>
>>Just over the hill is California's great central
>>valley, with some of the world's greats farms. I
>>wish I could get some organic bottled tomatoes
>>from them. Probably a lot cheaper too.
>
> Not really any cheaper, from my observation. I live in the central
> valley. Fresh produce may be cheaper but not canned. I also shop the
> health food section at our local Raley's. I usually buy Full Circle
> organic tomatoes when I buy canned.

Produce was not cheap when I lived in CA and overall it's not cheap here.
But when I lived in NY, I could get grown in CA peppers and grown in WA
apples at Family Fruit and they were far cheaper there.