Recipes By Course - Sauces/Toppings

Vegetarian Basil and Garlic Tomato Sauce

Ingredients
  • 1/4 cup olive oil
  • 2 whole bulb garlic, peeled and coarsely chopped
  • salt and pepper
  • 56 ounces peeled tomatoes, canned, preferably San Marzano, chopped coarsely
  • 2 teaspoons sugar
  • 2 bunches fresh basil, torn
Directions
  • Heat olive oil on medium heat. Add garlic and season with salt and pepper. Cook until fragrant, stirring constantly, approximately 2 minutes. Add tomatoes and sugar. Turn heat to high. Simmer gently for 5 minutes. Cool and add torn basil.
Great for pizza or pasta. Make a big batch and freeze half.

Tomatillo Salsa

- Makes about 1 cup
Ingredients
  • 2 tablespoons water
  • 1/2 pound tomatillos (about 3 medium), husks removed, cored and quartered
  • 1/2 cup coarsely chopped white onion
  • 1/2 small serrano pepper, quartered
  • 1 garlic clove, chopped
  • 1/8 teaspoon salt
  • 2 tablespoons coarsely chopped cilantro leaves
  • 1 teaspoon lime juice
Directions
  • Place the first six ingredients in blender; blend on HIGH until almost smooth.
  • Transfer to a small saucepan; bring to a boil. Reduce heat; simmer until slightly thickened, about 5 minutes, stirring occasionally.
  • Transfer to a bowl; stir in cilantro and lime juice.

 

Tip:

  • Serve warm in quesadilla, tacos or breakfast burritos with scrambled eggs and cheese. Or, serve as a dip with tortilla chips.

Tomato Chutney

Ingredients
  • 4 large green or not-quite-ripe red tomatoes
  • 1/2 cup onion, chopped
  • 1/2 tsp garlic, minced
  • 1/2 cup light brown sugar
  • 1/4 cup cider vinegar
  • 1 tsp ginger, ground
  • 1/4 tsp turmeric
  • 1/2 cup raisins
Directions
  • Peel and seed tomatoes. Cut into large chunks. Add to saucepan with remaining ingredients. Stir well. Place over high heat and bring to a boil. Reduce to a simmer for 30 minutes. Cool in refrigerator for at least 3 hours before serving.

Mango Salsa

Ingredients
  • 1 large mango, cut into small cubes
  • 1 each small red and yellow peppers
  • 1/4 cup each yellow and red onions
  • 2 medium tomatoes
  • 1/2 bunch cilantro, coarsely chopped
  • 1 medium jalapeno pepper, seeded and minced
  • 6 cloves garlic, minced or pressed
  • Juice of 2 whole limes
  • 1 tbsp red wine vinegar
  • 2 tsp ground cumin
  • Sea salt and coarsely ground pepper
Directions
  • Mince red and yellow peppers, onion and tomatoes, either in a food processor or by hand.
  • In a large bowl, combine all ingredients together; cover and refrigerate for at least 30 minutes. Serve alongside seafood, poultry, with corn chips and quesadillas.

Strawberry Jam

- Makes 3 cups
Ingredients
  • 1 cup sugar
  • 1 tbsp powdered low-sugar fruit pectin
  • 1-1/2 cups fresh strawberries, sliced
  • 2 tsp lemon juice
Directions
  • Combine all ingredients into bread pan.
  • Select Basic setting.
  • Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of the pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting.
  • Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Orange Marmalade

- Makes 3 cups
Ingredients
  • 1-1/4 cups sugar
  • 3 large oranges
  • 2 tbsp powdered low-sugar fruit pectin
  • 1 lemon
Directions
  • With a vegetable peeler, shave off the bright layer of peel from one orange and the lemon; chop finely.
  • Remove and discard remaining white peel from orange and lemon.
  • Peel remaining oranges, and discard peels. Slice fruit into 1/2-inch pieces.
  • Combine chopped peels, fruit, sugar and pectin in bread pan.
  • Select Basic setting.
  • Press "Start/Stop." Allow to mix for 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting. Press "Start/Stop." When unit signals and display reads "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Cucumber Dill Sauce

Ingredients
  • 2 cups low-fat sour cream
  • 1 cucumber, peel left on, grated (reserve any juice)
  • 2 to 3 tbsp red onion, finely minced
  • 2 to 3 tbsp lemon juice, freshly squeezed
  • 1 bunch, fresh dill, minced
  • Dash balsamic vinegar
  • salt and pepper, to taste
Directions
  • In a small bowl, combine all above ingredients. Great alongside lamb or roasted vegetables!

Frozen Berry Jam

- Makes 3 cups
Ingredients
  • 1-3/4 cups sugar
  • 1 package (10-12 oz) frozen berries (strawberries and raspberries are ideal)
  • 1 pouch (3 oz) liquid fruit pectin
  • 1 tbsp lemon juice
Directions
  • Combine ingredients into bread pan.
  • Select Basic setting. Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting. Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Raspberry Dressing

- Serves 8 to 10
Ingredients
  • 1/2 cup Champagne vinegar
  • 1/2 cup olive oil
  • 1/2 pint fresh raspberries
  • 1 tablespoon sugar
Directions
  • Add all ingredients to Oster® Hand Blender cup.
  • Insert Blender stick. Whirl until smooth.
Salad
  • Any of your favorite ingredients will do, but try adding adventurous tastes to achieve a truly great salad. Here are some suggestions: bib lettuce, frisee, raspberries, figs, blueberries, Stilton cheese, deep fried garlic bread cubes.

Orange Glaze for Store Bought Cheesecake

- Serves 8 to 10
Ingredients
  • 12 Clementine mandarins
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons Grand Marnier, optional
  • 1 can of mandarin sections
  • 1 six inch cheesecake
Directions
  • Juice the 12 clementines according to Oster® Citrus Juicer directions. Strain juice through sieve or cheese cloth several times until juice is pulp free.
  • In a small sauce pan combine juice with sugar and cornstarch.
  • Bring to a boil, stirring until thickened and clear.
  • Add liqueur and cool to room temperature.
  • Spoon cooled glaze on cake.
  • Spoon glaze on top of cake and arrange sections along edge of cake. Chill until ready to serve.

Blueberry Sauce

- Makes 2 1/2 cups
Ingredients
  • 1/4 cup butter or margarine
  • 2 cups blueberries (A real treat when fresh berries are in season;Use frozen berries during the rest of the year.)
  • 1 cup sugar
  • 2 tbsp lemon juice
  • 1/4 tsp nutmeg
  • 1 tbsp cornstarch
Directions
  • In a 2-quart saucepan, place butter, sugar, nutmeg and blueberries. Cook over low heat about 5 minutes. Combine lemon juice and cornstarch. Stir into blueberry mixture. Continue to cook and stir until thickened. Serve warm over waffles or pancakes.