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.

"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.

"Julie Bove" > wrote in message
...
>
> "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.



I live in the San Joaquin Valley of CA and seasonal produce is reasonable
here.

Cheri

On Sun, 27 Oct 2013 20:56:10 -0700, in alt.food.diabetic, "Julie Bove"
> wrote:
>
>"Karen" > wrote in message
>> 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.

That was in the bay area though, wasn't it? I live inland in the
central valley where there is a lot of agriculture.
Karen

"Karen" > wrote in message
...
> On Sun, 27 Oct 2013 20:56:10 -0700, in alt.food.diabetic, "Julie Bove"
> > wrote:
>>
>>"Karen" > wrote in message
>>> 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.
>
> That was in the bay area though, wasn't it? I live inland in the
> central valley where there is a lot of agriculture.
> Karen

Yes. Bay area.

"Julie Bove" > wrote in message
...
>
> "Karen" > wrote in message
> ...
>> On Sun, 27 Oct 2013 20:56:10 -0700, in alt.food.diabetic, "Julie Bove"
>> > wrote:
>>>
>>>"Karen" > wrote in message
>>>> 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.
>>
>> That was in the bay area though, wasn't it? I live inland in the
>> central valley where there is a lot of agriculture.
>> Karen
>
> Yes. Bay area.


Everything is much more expensive in the Bay Area.

Cheri

"Cheri" > wrote in message
...
> Everything is much more expensive in the Bay Area.

Probably.