Tomato Sauce-basic winter recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 29 oz can PLAIN tomato puree (no extra salt or herbs)1 6 oz can PLAIN tomato paste1 med onion, chopped2 tsp minced garlic2 tsp fennel seed (adjust to taste)Tbsp oregano (adjust to taste)about 12 leaves of basil (adjust to taste)Opt: 1 Tbsp brown sugar, if needed to cut acidity1 medium to large bell pepper, chopped
If you're using bell pepper, saute in olive oil until it begins to be soft, toss in onion. When onion's turns soft or begins to carmelize, toss in minced garlic and fennel. Saute until you can smell the fennel (means the seed case is opened). If you're adding meat, put the onion and pepper in a separate bowl and brown the meat now (you might want to add a touch more fennel). When browned, add back in onions, etc, and tomato paste. Mix well until warmed.
Add sauce and other herbs. If thick, add a little water (at lest enough to swish the rest of the paste and sauce out of the cans--you can always steam it off later if need be). Simmer for at least 30 minutes, stirring occasionally.
Taste. If it seems too acidic, add the brown sugar (you can also cut acidity with wine, honey, or regular sugar--if you're cooking veggies in the sauce, their natural sugars might do the trick). Adjust herbs to taste, and simmer another 20-30 minutes, stirring occasionally.
Makes about 48 ounces of plain sauce. More if you add meat or whatever. Nutritional info is for plain sauce, with brown sugar and peppers, by the ounce. Freezes well.
Number of Servings: 48
Recipe submitted by SparkPeople user ELENASAN.
Add sauce and other herbs. If thick, add a little water (at lest enough to swish the rest of the paste and sauce out of the cans--you can always steam it off later if need be). Simmer for at least 30 minutes, stirring occasionally.
Taste. If it seems too acidic, add the brown sugar (you can also cut acidity with wine, honey, or regular sugar--if you're cooking veggies in the sauce, their natural sugars might do the trick). Adjust herbs to taste, and simmer another 20-30 minutes, stirring occasionally.
Makes about 48 ounces of plain sauce. More if you add meat or whatever. Nutritional info is for plain sauce, with brown sugar and peppers, by the ounce. Freezes well.
Number of Servings: 48
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 15.3
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 6.9 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.2 g
- Protein: 0.3 g
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