This is my best low point tomato sauce concoction yet! Let's get to it:   Ingredients:  2 cans diced tomatoes (do not drain)  4 t EVOO  1/4 c fat free sour cream  2 T Italian Seasoning  2 t garlic salt  1 t dill  1 t thyme   Combine all ingredients except the corn starch. Bring to a boil and simmer on med-low for 15-20 minutes to begin the thickening process.   Transfer about 1/4 c of the liquid from the tomatoes to a small bowl and mix well with corn starch to create a roux.   Once free of lumps, add the roux to the tomatoes and stir well. Continue to simmer for another 5-10 minutes on low until ready to serve. Stir periodically to ensure the sauce doesn't get too thick or begin to dry (add a little water of this occurs).   PP+ 2 for 1/4 of the tomato mixture   Serve over pasta (I served it over beef ravioli). Enjoy!          
Wife. Mom. Greek. Southerner. Event Planner. Amateur Cook. Traveler. Thirty One Consultant. Stationer. Crafter.
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