Tomatoes: if frozen, thaw out. You can cook this with the skins on and seeds it, it is easier. If you have some, boil the tomatoes and then push through colander to remove the skins
In a large pot, heat oil and sauté garlic and onion. Stirring constantly. When transparent (but not brown) add tomatoes and rest of ingredients. Bring sauce to boil
Turn heat to very low and simmer uncovered, stirring occasionally for approximately one hour
The sauce should be thick and smooth when finished
Remove bay leaf and fresh basil (if used)
Puree with hand blender
1 serving or portion, is about 6 cups
Taste for additional seasonings as needed.
Adjust recipe according to the amount of tomatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (24%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 340.6mg||12 %|
|Potassium 637.3mg||17 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 12.6g|
|Protein 2.8g||4 %|
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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: 85
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