Tomato Sauce for Pasta or Gnocchi
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 118.3
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 410.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.0 g
- Protein: 2.3 g
View full nutritional breakdown of Tomato Sauce for Pasta or Gnocchi calories by ingredient
Number of Servings: 6
Ingredients
-
12 Tomatoes - medium size (preferably organic ripened on the vine) (or a can and a half of chopped tomatoes)
1 red onion
3 tbsp Extra virgin olive oil
Salt for seasoning
Directions
Take a large pan full of water, bring the water to boil, put the tomatoes into the pan and boil for 2-3 minutes until you see some cracks on the tomatoes skin.
Meanwhile, finely chop half red onion.
Peel all the tomatoes with your fingers or, if they are too hot, with the aid of a small knife. The skin will come off easily without any problem.
Half the tomatoes and roughly scoop out the core and seeds, collecting the scooped out tomatoes into a small container.
Put the cleaned tomatoes into a bowl and sieve the contents of the container over the bowl (pressing down with a spoon to extract more juice).
Finally, you should have only seeds and cores in the sieve. These can be discarded.
Using a simple masher, roughly press down in order to break the tomatoes. For those who wish to have a thinner sauce, like the “passata di pomodoro”, use a food mill.
Heat the olive oil over a low/medium heat.
When the oil is hot, add the onion.
Sweat the onion off until it gets golden.
When the onion is golden, add the tomatoes. If you have not prepared the tomatoes yourself, just add the chopped tomatoes from the can.
Stir gently and let the sauce reduce over low heat for about 25-30 minutes.
Now, the most important part! Season with salt, stir for few seconds and taste it to check if you need to add a little more salt. The other important thing is to check the level of acidity (depending of the tomato quality and variety, you can have varying levels of acidity). Normally the onion brings this level down, but if you think that the sauce is a bit too acidic, then you can correct this by adding a pinch of sugar.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Meanwhile, finely chop half red onion.
Peel all the tomatoes with your fingers or, if they are too hot, with the aid of a small knife. The skin will come off easily without any problem.
Half the tomatoes and roughly scoop out the core and seeds, collecting the scooped out tomatoes into a small container.
Put the cleaned tomatoes into a bowl and sieve the contents of the container over the bowl (pressing down with a spoon to extract more juice).
Finally, you should have only seeds and cores in the sieve. These can be discarded.
Using a simple masher, roughly press down in order to break the tomatoes. For those who wish to have a thinner sauce, like the “passata di pomodoro”, use a food mill.
Heat the olive oil over a low/medium heat.
When the oil is hot, add the onion.
Sweat the onion off until it gets golden.
When the onion is golden, add the tomatoes. If you have not prepared the tomatoes yourself, just add the chopped tomatoes from the can.
Stir gently and let the sauce reduce over low heat for about 25-30 minutes.
Now, the most important part! Season with salt, stir for few seconds and taste it to check if you need to add a little more salt. The other important thing is to check the level of acidity (depending of the tomato quality and variety, you can have varying levels of acidity). Normally the onion brings this level down, but if you think that the sauce is a bit too acidic, then you can correct this by adding a pinch of sugar.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEEKYCHOOK.