Dot, you are awesome! I made this tomato sauce today and it was soooo tasty! I made just a slight change because I'm a garlic fiend: I added two bulbs of roasted garlic. And I learned how to roast garlic from your channel as well. Thank you for the kitchen and low-carb inspiration!
Love your videos. To save on cooking fuel and time, I pot the whole tomato in a Casarol dish and microwave open for 2-4mts. Once semi done cool puree and follow your recipe. Came out really well and all within 12-15minutes max.
Many Thanks! this recipe sounds delicious...I'm going to make this in my instant Pot this week and freeze in mason jars AFTER I pressure them with a food saver
Thank you. There are hundreds of how to make Keto tomato sauce out there but why do i like your's the best because you had a big ole' fat globe of roasted garlic and you had me from there. I was looking to make very low carb no sugar tomatoes sauce to put on my 90 second bread and eventually make 1:15 second pizza with pepperoni, cheese and roasted garlic pizza sauce. I do it in a frying pan anyway thanks.
I love garlic! So a bulb of roasted garlic makes so much sense in tomato sauce! I'm low carb, but if I'm gonna have carbs I'm happy if it comes from garlic. Your bread and pizza creation sound creative and super fast! I'm sorry the my tomato sauce isn't quite so lightning quick as your pizza. I may try something like that but with a low carb bread. Glad you enjoyed the video!
Made this tonight. the smell is so yummy! My 20 yr old daughter looked at it in pan and said "Err that looks disgusting" Until I poured into the Kilner jar where I tasted it , she tasted it and couldn't get enough of it lol Just shows" Never judge" :-) Thanks for a great tomato sauce which I'll be making numerous times.x
marcjtdc. l've been adding a pinch of baking soda to all tomato sauces and a lot of Chile for something like 50 years. When l lived in central Missouri an old hillbilly woman gave me that tip. She said remember just a PINCH...no more. Does wonders for a tomato sauce
Dot, I'm very new to your channel and I'm enjoying all your recipe's. Have you ever roasted your tomato's for your tomato sauce? If so, can you tell us how to do that? Thanks so much.
Try this: Set the oven to 375. Core the tomatoes and cut in half. Toss tomatoes in olive oil and place on rimmed baking sheet cut side up. Sprinkle salt/pepper on the cut half. Bake for about 45 minutes to 1 hour or until tomatoes start browning. Let cool on the sheet. Once the tomatoes are cool, you can either take the skins off or just add them, the tomatoes and roasted garlic to a blender. Pulse to desired chunkiness. Add sauce to sauce pan and over medium heat. Add in remaining ingredients and cook until you've evaporated excess moisture out and made the sauce to your desired thickness. Just be sure to stir occasionally.
This looks great. I hope I can still get some tomatoes at the farmer’s market. I would love to make a big batch of this so I can “can it” for the winter! Thank you for sharing! P.S .your blender looks like our “magic bullet”. So handy. We use ours to grind coffee beans too.
That's something I want to try -- canning. I too want to make a big batch to have all winter. I have an open invite next summer to learn to can from my aunts in Vermont! Can't wait to try.
Dot2Trot's Low Carb Living . I know you don’ t know me but I would love to “can” with you anytime! I am kind of self taught. My aunt Lucille, who passed when I was 9 must have really had an influence on me. She had a beautiful garden and used to can. I have canned tomatoes, crabapple jelly, tomato sauce, etc.
It's Lumberg. Yeaaah....why don't you go ahead and come in on Saturday...yeah, and we're gonna have you go ahead and come in on Sunday...that would be greaaat.
I can't offer advice on canning as I've never done that before (although I plan to try this summer). But when making the sauce using real tomatoes, I probably would peel the tomatoes (make an X at bottom of each tomato to cut the skin, toss them in boiling water for a minute, then quickly put in an ice bath and take them out of water to peel). Some people remove the seeds after skinning because it makes the sauce taste bitter. I've never had that problem so it really is a taste issue.
@@Dot2TrotsLowCarbLiving I hope you will do a video on the canning process. I haven't canned either but would love to try to can some of your tomato sauce.
You should be able too but I haven't tried it. My goal this summer is to actually visit my aunts with huge garden and do some serious canning of this recipe. It's winter and I'm missing it right now.
hello from Ontario , I tryed to the the fathead pizza crust with coconut flour , because I have a nut allergy and cant use almond flour which is in alot of the recipes .. it didnt work .. had to throw in the garbage ... its gets expensive to have to keep throwing things out ... would love to know if you have tryed other flours than almond flours in any of your recipes ?
Basically I've tried the nut flours, flaxseed/almond/coconut, etc. I'd like to try a cauliflower pizza crust in the future,. Sorry it didn't work out :(
...i heard a rumour that the skins of vegetables contain more carbs that the actual vegetable...so if you peel a cucumber, the carb count is less than if you kept the peel on...have you heard of this?
I hadn't heard this. One thing I know is that potatoes, for example, have all their protein in the skin. Not sure if it's true, but it "feels" true haha.
In the fridge it keeps for about a week. Yes you can freeze it. I'd recommend using BPA-free plastic containers for the freezer as they do a better job than freezer bags in protecting against freezer burn.
It really depends on what you're looking for. Very low carb is 20g or less. More moderate goes up to 50g a day, and liberal goes up to 75. If you want to lose weight more easily, 20g is considered the best for weight loss. Lots of great books on the subject. I recommend "The New Atkins For A New You." It has the best on how to do it, what to eat, what to avoid, menus, etc. Here's a link: amzn.to/2xYeCWh
Dot, love your channel. Can you explain to me how this is sugar free? Tomatoes and cooked onions contain sugar. Thank you very much and thank you for your recipes!!!
Good question. When I refer to sugar free I'm talking about table sugar or any other added sugars that you find in a lot of tomato sauces. All vegetables have sugar -- if you eat vegetables you can't escape it. It's about picking the vegetables low in sugar/fructose but high in fiber when you're insulin resistant.
Dot2Trot's Low Carb Living , thank you for responding. That's what I was thinking. Just wanted to check. This is soooo good that I could drink it for tomato juice lol.
Dot, you are awesome! I made this tomato sauce today and it was soooo tasty! I made just a slight change because I'm a garlic fiend: I added two bulbs of roasted garlic. And I learned how to roast garlic from your channel as well. Thank you for the kitchen and low-carb inspiration!
Thank you for the kind words! So happy you're digging the channel :)
Thank you Dot! I so Love your Videos! I am so excited I found you today!
I tried this recipe and it was delicious! I put it on roasted kale and a grilled chicken breast. Thanks for sharing, Dot.
Awesome, glad you liked. :)
Very simple, yet delicious. Thanks for sharing.
Love your videos. To save on cooking fuel and time, I pot the whole tomato in a Casarol dish and microwave open for 2-4mts. Once semi done cool puree and follow your recipe. Came out really well and all within 12-15minutes max.
Awesome tip. Sadly, we got rid of our microwave a couple of years ago (too easy to snack with it in the house, lol).
Thank you for sharing this
Video I am diabetes and I loved
Love your videos
Am trying many of your recipes
Many Thanks! this recipe sounds delicious...I'm going to make this in my instant Pot this week and freeze in mason jars AFTER I pressure them with a food saver
Love love love your videos!!!!❤️❤️👵🏻🐶
Tried this...came out great. Thanks!
Woot, that's great!
Wow, very low carbs!
Thanks, I appreciate the video.
Thank you. There are hundreds of how to make Keto tomato sauce out there but why do i like your's the best because you had a big ole' fat globe of roasted garlic and you had me from there. I was looking to make very low carb no sugar tomatoes sauce to put on my 90 second bread and eventually make 1:15 second pizza with pepperoni, cheese and roasted garlic pizza sauce. I do it in a frying pan anyway thanks.
I love garlic! So a bulb of roasted garlic makes so much sense in tomato sauce! I'm low carb, but if I'm gonna have carbs I'm happy if it comes from garlic. Your bread and pizza creation sound creative and super fast! I'm sorry the my tomato sauce isn't quite so lightning quick as your pizza. I may try something like that but with a low carb bread. Glad you enjoyed the video!
Made this tonight. the smell is so yummy! My 20 yr old daughter looked at it in pan and said "Err that looks disgusting" Until I poured into the Kilner jar where I tasted it , she tasted it and couldn't get enough of it lol Just shows" Never judge" :-) Thanks for a great tomato sauce which I'll be making numerous times.x
Hah, I love it! Next up: the bone broth with chicken feet. It's very yummy, and yet also sorta gross sounding :)
I tried this sauce recipe and it's delicious. I just added a little Stevie for some sweetness. Thank you
Awesome, that works!
you can also add a little baking soda. this makes it sweeter because it lowers the acidity. learned that from the italians in hartford ct!
marcjtdc. l've been adding a pinch of baking soda to all tomato sauces and a lot of Chile for something like 50 years. When l lived in central Missouri an old hillbilly woman gave me that tip. She said remember just a PINCH...no more. Does wonders for a tomato sauce
Great video, super simple !! Thank you for sharing .
Looks delicious how do you roast your garlic
Dot, I'm very new to your channel and I'm enjoying all your recipe's. Have you ever roasted your tomato's for your tomato sauce? If so, can you tell us how to do that? Thanks so much.
Try this: Set the oven to 375. Core the tomatoes and cut in half. Toss tomatoes in olive oil and place on rimmed baking sheet cut side up. Sprinkle salt/pepper on the cut half. Bake for about 45 minutes to 1 hour or until tomatoes start browning. Let cool on the sheet. Once the tomatoes are cool, you can either take the skins off or just add them, the tomatoes and roasted garlic to a blender. Pulse to desired chunkiness. Add sauce to sauce pan and over medium heat. Add in remaining ingredients and cook until you've evaporated excess moisture out and made the sauce to your desired thickness. Just be sure to stir occasionally.
Beautiful. Thanks again, Dot!
This looks great.
I hope I can still get some tomatoes at the farmer’s market.
I would love to make a big batch of this so I can “can it” for the winter!
Thank you for sharing!
P.S .your blender looks like our “magic bullet”. So handy. We use ours to grind coffee beans too.
That's something I want to try -- canning. I too want to make a big batch to have all winter. I have an open invite next summer to learn to can from my aunts in Vermont! Can't wait to try.
Dot2Trot's Low Carb Living .
I know you don’ t know me but I would love to “can” with you anytime!
I am kind of self taught. My aunt Lucille, who passed when I was 9 must have really had an influence on me. She had a beautiful garden and used to can. I have canned tomatoes, crabapple jelly, tomato sauce, etc.
This is pretty much what I have been looking for. Thank you Dot :-)
Awesome!
It’s winter here. How much blended tomatoe does the 4 equal. Need to use canned diced tomatoes.
thought onions were high in carbs.....wouldn't onion powder be better? looks good tho.....thanks
Onions can be carby. It comes down to where your goals and your portion sizes intersect. :)
I buy Shallots. they are small. they have a great flavor and very low in carbs.
@@DorothyWiggins I just googled nutrition for both shallots and onions and shallots have way more carbs than onions.
THANK YOU DOT!!!! Not shouting just thought I'd say it rather loudly cause I'm grateful!
Thank you back! :)
It's Lumberg. Yeaaah....why don't you go ahead and come in on Saturday...yeah, and we're gonna have you go ahead and come in on Sunday...that would be greaaat.
Yeah, I'm gonna need that TPS report pronto, yeah.
how would you make this sauce to either freeze in bulk or can up from fresh tomatoes from your garden
I can't offer advice on canning as I've never done that before (although I plan to try this summer). But when making the sauce using real tomatoes, I probably would peel the tomatoes (make an X at bottom of each tomato to cut the skin, toss them in boiling water for a minute, then quickly put in an ice bath and take them out of water to peel). Some people remove the seeds after skinning because it makes the sauce taste bitter. I've never had that problem so it really is a taste issue.
@@Dot2TrotsLowCarbLiving I hope you will do a video on the canning process. I haven't canned either but would love to try to can some of your tomato sauce.
Dot, do you have a video or recipe on your roasted garlic??
Yep, here you go:
ua-cam.com/video/g27ECqY4cxM/v-deo.html
Love Your Videos
Thanks a lot :)
What about plum tomatoes?
Awesome my friend.
how do you roast garlic?
thanks Jennifer
I have a video on that: ua-cam.com/video/g27ECqY4cxM/v-deo.html
cut off bottoms so they will sit flat, drizzle with olive oil, put in over at 350 and roast till desired softness
Can you freeze the tomato sauce? Just discovered you channel and do enjoy it.
You should be able too but I haven't tried it. My goal this summer is to actually visit my aunts with huge garden and do some serious canning of this recipe. It's winter and I'm missing it right now.
Dot could you can this recipe for future use?
Hmm, I know you can freeze it. But I'm really not that experienced in canning. I'm just not sure. Sorry!
7 grams per tomatoe X4 7grams per onion that’s 35 grams! Danger
This is what I was wondering, if it's 35 total what is the net and how much per serv and what is serv size. Ty
hello from Ontario , I tryed to the the fathead pizza crust with coconut flour , because I have a nut allergy and cant use almond flour which is in alot of the recipes .. it didnt work .. had to throw in the garbage ... its gets expensive to have to keep throwing things out ... would love to know if you have tryed other flours than almond flours in any of your recipes ?
Basically I've tried the nut flours, flaxseed/almond/coconut, etc. I'd like to try a cauliflower pizza crust in the future,. Sorry it didn't work out :(
Tomato sauce is always better if you remove skin and the seeds.
...i heard a rumour that the skins of vegetables contain more carbs that the actual vegetable...so if you peel a cucumber, the carb count is less than if you kept the peel on...have you heard of this?
I hadn't heard this. One thing I know is that potatoes, for example, have all their protein in the skin. Not sure if it's true, but it "feels" true haha.
The skins on the vegetables are the fiber.
how long does it keep?
Can you freeze? thanks Jennifer
In the fridge it keeps for about a week. Yes you can freeze it. I'd recommend using BPA-free plastic containers for the freezer as they do a better job than freezer bags in protecting against freezer burn.
Dot where did you get your apron from? I love it.
A long time ago I subscribed to Martha Stewart's food magazine and they sent it to me free in the mail :) Thank you!
Hello. I was wondering how I would find out how many carbs I could have?
It really depends on what you're looking for. Very low carb is 20g or less. More moderate goes up to 50g a day, and liberal goes up to 75. If you want to lose weight more easily, 20g is considered the best for weight loss. Lots of great books on the subject. I recommend "The New Atkins For A New You." It has the best on how to do it, what to eat, what to avoid, menus, etc. Here's a link: amzn.to/2xYeCWh
Another great vid. Can i come to dinner?
Dot, love your channel. Can you explain to me how this is sugar free? Tomatoes and cooked onions contain sugar. Thank you very much and thank you for your recipes!!!
Good question. When I refer to sugar free I'm talking about table sugar or any other added sugars that you find in a lot of tomato sauces. All vegetables have sugar -- if you eat vegetables you can't escape it. It's about picking the vegetables low in sugar/fructose but high in fiber when you're insulin resistant.
Dot2Trot's Low Carb Living , thank you for responding. That's what I was thinking. Just wanted to check. This is soooo good that I could drink it for tomato juice lol.
can you add some fresh oregano?
lilly d. Lilly...it's your sauce. Put in it whatever you want. l put some chopped roasted Hatch chilli. Delicious.
You are such a pretty lady!