Fast, Fresh Tomato Sauce
by:
Finish this sauce with a little olive oil and use it as is or use it to build a more complex sauce. For example, you could cook some minced onion or shallot in olive oil with rosemary (or parsley, basil, or oregano) and garlic, then add the tomato sauce and simmer for 20 minutes. You could finish it with a spoonful of cream or sharpen it with a few drops of aged balsamic vinegar.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 2
2 1/2 pounds ripe tomatoes (preferably plum types, such as Roma or San Marzano, coarsely chopped if you have a food mill, peeled, seeded, and chopped if you don’t)
1 plump shallot (or 1/2 small onion, finely diced)
1 clove garlic slivered
sea salt and freshly ground pepper
1 tablespoon olive oil or more to taste
Nutrition Facts
Fast, Fresh Tomato Sauce
Servings Per Recipe: 2
Amount per Serving
Calories: 168
- Total Fat: 7.9 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 29.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 6.8 g
- Sugars: 14.9 g
- Protein: 5.2 g
preparation
1. Put the tomatoes in a heavy pan with the shallot and garlic. Cover and cook over medium-high heat. The tomatoes should yield their juices right away, but keep an eye on the pan and add a few tablespoons of water if it becomes dry. Once the tomatoes have thoroughly broken down, after about 20 minutes, pass them through a food mill to get rid of the skins and seeds. Return the pot to the stove and cook over low heat, stirring frequently, until it’s as thick as you want. Season with salt and pepper to taste and stir in the oil.
1
comments
arlene
May 11, 2012