Healthy Tomato Sauce | Recipes with Lottie

Healthy Tomato Sauce | Recipes with Lottie

Try my quick easy and super healthy homemade tomato sauce. Let me know if you do, I’d love to hear from you! Thumbs up and Subscribe if you found liked this!…
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Question by The Dez Pirate: Does anyone have a recipe for baked stuffed shells with NO tomatoes?
I love stuffed shells, and I have all the fixin’s for them, but I cannot eat tomatoes anymore. I was wondering if anyone has any recipes or things they like to do sans tomatoes for this dish. I make a pretty good white sauce, but I didn’t really want to go that route right away. I wanted to do something a little different.

Thanks for any help!
Can you bake a pesto sauce? Will the sauce separate?

Also, sorry, by white sauce I meant cheese sauce. I make a base and then add different kinds of cheeses depending on what I’m making. I feel like between the ricotta and the mozzarella it would be a lot of cheese
I actually just had ravioli with carrot/sage sauce at a restaurant the other day, and it was delicious. I think I’m going to try the carrot sauce! thanks for the input :)

Best answer:

Answer by ranebo1000
How about a browned butter with sage sauce?

Add your own answer in the comments!

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  1. Just found your channel and LOVE IT! I’ve watched some of your other videos
    too and really enjoyed them – particularly the homemade cereal. I
    definitely want to give that a try!

    I’m trying to get fit and healthy at the moment.

    Keep up the good work. Looking forward to your next upload! :) x

  2. YUM!!

  3. tomato sauce is the base for sooo many recipes, love it!

  4. I just made it, it is soooooo yum and so easy to make. I will definitely be
    making this again and again and again. Thank you for recipe.xx

  5. I’m going to give this a try. Do you think it would taste ok if heated in a
    pan before pouring over pasta (the zero carb kind!).xx

  6. Maybe a cheese sauce?

  7. Make pesto in lieu of tomato sauce

    4 cups packed fresh basil leaves, washed well
    1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
    1/2 cup freshly grated Parmesan (preferably Reggiano)
    2 large garlic cloves, minced
    1/4 cup plus 3 tablespoons extra virgin olive oil

    Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

    In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, the surface covered with plastic wrap.

    Makes about 1 1/4 cups

  8. Fetuccini and ricoota

  9. I wonder if you can just thicken a can of veggie or chicken stock with a little flour to make a thin gravy? Aiming for the consistency of tomato sauce. But yes your white sauce/bechamel would be fine too, maybe add a little white wine if you like that.

    You also might try a puree of any roasted or sauteed veg thinned with stock…some zucchini/yellow squash, some onion, garlic, some carrot, some spinach, some red bell pepper…whatever you like…roast it up and pulse it together.

    I wonder have you tried yellow tomatoes? If it is the acid, they are supposed to be lower. Also sometimes the aggravation is just with raw, if you cook them it’s okay. But that is just another point of view, you know more than me because we don’t know why.

  10. I found this recipe on It is Chicken stuffed shells with a Sherry Wine Sauce. Perhaps you could tweak this to suit you. Good Luck!

  11. Try an alfredo sauce, I love it with cheese ravioli.

    2 1/2 cups heavy cream
    12 tablespoons butter (cut into tablespoons)
    2 cups grated Parmesan
    Salt and pepper to taste

    Over a medium low heat.
    Heat cream and butter first till hot.
    Add the cheese slowly.
    Stir all while it is cooking till it thickens.
    Pour it in the bottom of your baking dish.
    Then nestle your stuffed shells into the sauce.
    Cover w/aluminum foil.
    Bake till cheese is melted in your shells.

    350 oven for 20 – 25 minutes.

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