Bring a large pot of water to a boil over high heat. Fill a mixing bowl with ice and water and place close to the stove. Also have a mixing bowl ready. Tomatoes will go from boiling water to ice bath the mixing bowl to blanch and remove the skin.
Core out the stems from the tomatoes and cut a shallow “X” on the bottom of each tomato.
Drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split – for about a minute. Next move tomatoes from boiling water to the ice bath. When cooled move to the mixing bowl. When all are done empty the boiling water (you’ll use this for the sauce.) Next, use your hands or a paring knife to strip the skins from the tomatoes.
If you like a smooth sauce, pulse tomatoes in a food processor in batches to the consistency you like and transfer to the large stockpot. If you like a chunkier sauce skip processing, roughly chop and place tomatoes in stockpot. Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency you like. When finished cooking, stir in lemon juice or vinegar oil and salt. Add more lemon juice or vinegar to taste.
This recipe freezes well.
You can also be creative and add pepper and fresh garlic or herbs such as oregano, basil, parsley, etc. at the end of the cooking.
1poundchicken tenders or lean steakcut into 2 inch pieces
Non-stick spray
1tspdry mustard
1tspchili powder
2tspspaprika
1/4tspred pepper
1jarsalsa
1tomatochopped
Spinach leaves
1/2cupgrated cheese
1tbspsour creamfat free
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Instructions
Spray a skillet with non-stick spray and place on medium heat.
Add chicken.
Sprinkle chicken with dry mustard, chili powder, paprika and pepper.
Stir-fry until golden brown.
Add in one jar of salsa, cover and simmer for 15 minutes.
Wrap in heated burrito shell with dark green lettuce or raw spinach leaves, grape tomatoes cut in half and your choice of grated low fat cheddar cheese and/or low fat sour cream.