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Suggest a better descriptionSugo Di Pomodoro Note 1: Original recipe used 4 Tbsp olive oil Makes 5 3/4 C Pour the oil into a 3 qt pot set on med-high heat and cook the garlic and onions for 3 min. Reduce the heat to a simmer an cook until the onions are soft and start to brown, about 10 min, stirring occasionally. While the onions are cooking, put the tomatoes and their juice in a blender or food processor and puree until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5 - 8 min. Reduce the heat add the basil and simmer for 25 in, stirring occasionally. Cooks Tip: I cant stress enough the importance of using Italian tomatoes. They are naturally sweeter than the American counterparts. If you have to use American tomatoes, double the amount of chopped onions and add 2 more Tbsp of oil. Remember, this is a plain, unsalted sauce, which is great as an ingredient in other finished sauces. If you want to use this as a garnish for your pasta, Is suggest you add 1/4 tsp of salt for each 2 cups, according to your taste. This is incredibly good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 10 | ||
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Calories: 29 | ||
Calories from Fat: 6 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.2mg | 0 % | |
Potassium 252.8mg | 7 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 4.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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