Tomato Butter Sauce

Name: Tomato Butter Sauce
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 small onion, finely chopped; 2 teaspoons fresh basil, finely chopped; 2 teaspoons fresh oregano, finely chopped; 1 tablespoon parsley, finely chopped; 0.25 cup dry chardonnay win; 29 oz can Italian plum tomatoes, chopped; 1 tablespoon seafood base; 0.33 cup olive oil; 1 small carrot, sliced thin; 0.25 cup leeks, sliced thin; 3 cups Tomato Basil sauce - see above; 0.67 cup Chicken Stock; 0.25 teaspoon cayenne pepper; 0.5 pound butter, cut into small pieces

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Contains:DairyFishShellfish

High FODMAPTriggers: Garlic, Leek, Onion, Stock or broth

Fructans

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

A long time ago we received a cookbook as a gift and this Tomato Butter Sauce recipe was in it. Since that time, we have been unable to find a better all-purpose tomato sauce. It…

Directions

1
Heat olive oil in large saucepan. Do not boil. Add garlic and onions. Sauté until soft. Stir in herbs and cook for 1 minute. Add wine, tomatoes and seafood base. Mix well. Bring to a boil and continue cooking for 10 minutes. Store in refrigerator.
2
Tomato Butter Sauce
3
Heat olive oil in large sauté pan. Sauté carrot and leeks until soft. Stir in Tomato-Basil sauce and mix well. Cook for 5 minutes. Add Chicken Stock and cayenne pepper, cook over high heat until the liquid is evaporated and the sauce is thick, approximately 15 to 20 minutes.
4
Carefully pour sauce mixture into food processor and blend until smooth. Return to pan and gradually whisk in butter until well blended.

Diets

Fits as written

Gluten-free
Egg-free
Nut-free
Halal-friendly
Low-carb
Keto
Atkins
Low-sodium

Works with easy swaps

Vegetarian (1)

Chicken Stock → vegetable stock

Vegan (2)

Chicken Stock → vegetable stock
butter → plant-based butter

Pescatarian (1)

Chicken Stock → vegetable stock

Dairy-free (1)

butter → plant-based butter

Low FODMAP (4)

garlic → garlic-infused olive oil
small onion → green tops of scallions or chives
leeks → green leek tops
Chicken Stock → garlic- and onion-free stock

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.