0 Points fresh sauces

Fresh Tomato Sauce
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
4 cups roughly chopped Campari tomatoes
1/4 cup basil, cut into ribbons
3 medium garlic cloves, minced
1 1/2 tsp olive oil
1 tsp table salt
1/2 tsp freshly ground black pepper
1 Tbsp balsamic vinegar
Instructions
In a glass, stainless steel or other non-reactive mixing bowl, mix together all ingredients; let stand at room temperature for 15 minutes.
Yields about 1/2 cup per serving.
About the Arrabbiata SauceMake this spicy sauce even hotter by adding more red pepper flakes or a fresh hot chili. Try this over clams, lobster, shrimp or scallops for seafood diablo.
Arrabbiata Sauce
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
2 sprays olive oil cooking spray
1 tsp olive oil
3 medium garlic cloves, minced
1 1/2 cup chopped onion
29 oz canned, diced, fire-roasted tomatoes
1/2 tsp crushed red pepper flakes
1/8 tsp sugar
Instructions
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add oil to skillet; heat through. Add garlic; stir until fragrant, about 30 seconds. Add onions; cook, stirring occasionally, until onions wilt and begin to caramelize, about 10 minutes. Add tomatoes, red pepper flakes and sugar. Bring to a boil; reduce heat and simmer, scraping sides and bottom of pan occasionally, about 10 minutes.
Yields about 1/2 cup per serving.
About the Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and GarlicGreat with pasta, of course, and also wonderful on cod or chicken. For a looser sauce, thin it with a little broth or water.
Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and Garlic
Makes 4 servings
POINTS® value | 0 per serving
Ingredients
4 sprays olive oil cooking spray
9 medium plum tomatoes, cored and cut in half
1/2 large onion, cut into 4 wedges
3 medium garlic cloves, peeled and trimmed, or less to taste
6 large black olives, pitted and finely chopped
1 Tbsp capers, minced
1/2 tsp crushed red pepper flakes (optional)
Instructions
Preheat oven to 225ºF. Cover a large baking tray with aluminum foil (or use a nonstick tray); generously coat with cooking spray.
Place tomatoes, cut-side up, onions and garlic on prepared tray; generously coat with cooking spray. Roast, turning onions and garlic once halfway during cooking, about 6 hours.
Chop roasted tomatoes, onion and garlic into small pieces; place in a glass or stainless steel bowl. Add olives, capers and pepper flakes; toss to combine.
Yields about 1/4 cup per serving. Serve over one pound of pasta. Top with cheese, if desired* * Pasta and cheese will change the POINTS value.
About the PestoThis wonderful basil sauce stands on its own. For a completely different flavor profile, try using cilantro and lime juice in place of basil and water.
Pesto
Makes 8 servings
POINTS® value | 0 per serving
Ingredients
4 cups basil leaves, loosely packed
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
5 medium garlic cloves, peeled and smashed, or less to taste
1/3 cup warm water, or reserved pasta cooking water, for thinning sauce; or more or less for desired consistency
Instructions
Combine all ingredients in a food processor; process to desired consistency. Thin with more water, if desired.
Yields about 2 tablespoons per serving.