tomato sauce for pasta pizza etc

valk_scot

Cream or mascapone or full fat Philly or cream cheese will all be equally unhealthy, if it comes to avoiding fat! There are lots of ultra low cream cheeses around though that will make a nice creamy sauce.

babs2008

Ricotta is great too. Great withtomato & bacon or pancetta, or spinach. Yum!

Hellyboo

Creme fraiche is lovely in tomato sauce with prawns, low fat and yummy.

LilacPixie

Creme fraiche is also v nice with chorizo,, tomato onion and pepper

gairlochgal

Oatly makes sauces nice and creamy. DD2 loves it on her cereal so I usually have some in the fridge

JulieGeorgiana

Elmlea is much lower in fat then cream, and it freezes very well too

I use Elmlea, Crème Fresh or Mascarpone depending on how rich I want my sauce.

Mascarpone is my main choice, and this freezes well too (for the use in sauces)

lilian1977

I've been using Laughing Cow Light triangles as I bought some to eat at work but then didn't like it, I found it too dry. But stirring one in to the pan makes the sauce lovely - an advantage is that it doesn't go off as quickly as the tubs of cream cheese once you've opened them.

rachbc

lilian1977 wrote: »

I've been using Laughing Cow Light triangles as I bought some to eat at work but then didn't like it, I found it too dry. But stirring one in to the pan makes the sauce lovely - an advantage is that it doesn't go off as quickly as the tubs of cream cheese once you've opened them.

my daughter has decided she doesn't like cheese triangles anymore so i stired on into hot pasta with a dollop of passata for an instant creay sauce and she loved it

vivatifosi

I use fat free fromage frais with a pinch of dried basil with passata for mine. You need to drain the pasta and heat the sauce gently onto it though rather than cooking separately in a pan as it separates so easily.

lucylema

So my windowsil, greenhouse and fridge seem to be full of toms so I though I would make a sauce for pastas etc I am lazy and think lifes to short to stand a peel pulp etc so if I chopped them and roasted in the oven them either mixed them up or ran through a sieve, would this be ok?