From 'This is a Cookbook' by Max and Eli Sussman
1. Open can of tomatoes and drain, discarding the juice. Put the tomatoes in a bowl or blender. Using an immersion blender or processing on high speed, puree the tomatoes until smooth. Add the garlic, salt, and olive oil and process until the sauce is nicely blended and emulsified.
2. If you're not using it right away to sauce up your dough, it can be stored in an airtight container in the fridge for up to 1 week.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 122 (91%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 6397mg||221 %|
|Potassium 41.6mg||1 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.1g|
|Protein 0.6g||1 %|
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Calories per serving: 134
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