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Alternative to Tomatoes???

#2
I made a mushroom sauce the other day, was going to make a soup as had lots that needed using, but was a bit thick so instead of adding more stock I used it as a sauce with chicken and pasta.
I just chopped them up and cooked them with onions and stock and then blitzed them, made a nice change !
 
#3
I made potato boulangere the other day with a chicken breast. it makes a nice gravy sauce.

Layer thinly sliced potatoes and onions seasoning as you go add enough chicken stock to reach just under the top layer and bake for 45 minutes.

I'm not keen on tomato based stuff unless it's bolognese or chilli. I tend to use stock, casseroles, cottage pie etc.
 

chun-ky

Silver Member
#4
I use a beef oxo, worcestershire sauce, marmite and passata to make a kind of gravy sauce. Its not tomato flavour at all, lovely with mince xx
 
#6
We use a lot of stock cubes to make non-tomato sauces.

When husband akes his "Cajun Mess" he use cajun spices & chicken stock (or pork stock- if pork) to make a gloopy sauce.

Also, quark & egg to make carbonara. :)
 
#8
giraffegirl said:
Frankly I am feeling all tomatoed out ... I seem to have them with everything!

Raw, roasted, peeled, boiled, tinned, blah blah blah!

I really need a change - especially when it comes to sauce based products - curries, bolognaise, chilli etc - do you have any other ideas for syn free sauces?
If you are a SW member you'll have access to loads of difference sauce recipes on the SW website :) there is even a whole SW book just on sauces :)

http://www.minimins.com/slimming-world-weight-loss-diary/187905-jos-journey-infinity-beyond.html
 


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