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Simple Tomato Sauce

Makes 1 1/2 cups
2 Tbsp. extra-virgin olive oil
1/4 cup finely diced onion
1 28-oz. can Italian plum tomatoes, well drained and finely chopped
sea salt and freshly ground black pepper
In a heavy pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the tomatoes and cook at a lively simmer until the sauce has reduced and the oil starts to bubble.

Cranberry Sauce

Note: Makes 4 cups, 1 carb
4 1/2 cups approximately 1-pound, fresh cranberries
1 1/2 cups water
2 strips orange peel
2 strips lime peel
1 cinnamon stick
6 whole cloves
1 1/2 cups Splenda
2 Tbsp. bourbon

Bring cranberries, water, orange lime peel, cinnamon and cloves to a boil. Boil until the skin of the berries pop open (about 5 minutes.) Remove from heat. Add the Splenda, and mix to thoroughly combined. Cool in refrigerator before serving.

Tips To Thicken Your Sauces

Here are a few suggestions to thicken your sauces:

1. Xanthan Gum: made from fiber so all the carbs can be deducted. Just a little (1/2 teasp. will thicken 1 cup). Sprinkle on about 1/4 teasp at a time and whisk it in real well. It will thicken upon standing so do not overdo. Can be found at local health food stores.
2. Guar Gum - Can be used the same way as the xanthan , but it leaves a "slimy" taste on the food.
3. Expert Foods not Starch - Haven't had much success with this product, as it just didn't seem to thicken very well, but other people have had good results.
4. Soy Flour/Oat Flour - This works well in small quantities but it tends to be higher in carbs than the "gums." You can make a great white sauce by melting butter, stirring in soy or oat flour til it makes a paste, and adding light cream. If you only need 1/2 cup of sauce or so, this will work very well.
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