Italian Tomato Sauce
Per ServingItalian Tomato Sauce |
||
|---|---|---|
| Makes: 5 (makes 2 1/2 cups) | ||
| Serving Size: 1/2 cup | ||
| Calories | 85 | |
| Fat | 4.5 | g |
| Saturated Fat | 0.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 11 | g |
| Fiber | 3 | g |
| Sugars | 6 | g |
| Cholesterol | 0 | mg |
| Sodium | 240 mg (without added salt) | |
| Protein | 2 | g |
| Choices: Starch 1 | ||
- Makes: 5 (makes 2 1/2 cups)
- Serving Size: 1/2 cup
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
Ingredients
| 1 1/2 | Tbsp. | olive oil |
| 1 | med. | onion, chopped |
| 2 | garlic cloves, minced | |
| 1 | med. | carrot, peeled and diced |
| 1/2 | cup | minced fresh flat-leafed parsley |
| 1 | can | (28 oz.) whole tomatoes with the juice |
| Kosher salt and fresh-ground black pepper to taste | ||
| pinch | sugar | |
| 3 | Tbsp. | minced fresh basil |
Directions
- Heat the oil in a large skillet over medium-low heat. Add the onion, garlic, and carrot, and sauté them very gently for 10 to 12 minutes, or until soft.
- Add the parsley to the sautéed vegetables, and continue to cook for 2 more minutes. Add the tomatoes with the juice to a large bowl. Using your hands, crush the tomatoes coarsely.
- Add the tomatoes to the skillet, and raise the heat to medium high. Cook until the liquid evaporates, about 20 minutes, and the sauce looks thick. Season with salt, pepper, and a pinch of sugar. Add in the basil, and cook for 1 minute.
- Serve over cooked pasta.*
