Tomato Sauce Recipe

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Tomato Sauce Recipe

Ingredients:  Makes 1 pint (570 ml)

1 tablespoon olive oil

1 medium onion, peeled and chopped

1 clove garlic, peeled and crushed

1 level teaspoon each chopped fresh thyme, oregano and rosemary, or

  1 level teaspoon dried mixed herbs

1 lb (450 g) ripe tomatoes, skinned, de-seeded and chopped

14 oz (400 g) tinned tomatoes

Freshly ground black pepper

 

Method:

Heat the oil in a stainless steel or enamel saucepan and cook the onion in it gently for 8 minutes, stirring from time to time, until softened but not browned.  Stir in the garlic and cook for 1 minute.  Mix in the herbs, fresh tomatoes and tinned tomatoes with their juice.  Bring to the boil, then partially cover the saucepan and simmer for about 45 minutes, until the sauce is reduced by about one-third and thickened.  Stir occasionally to break up the tomatoes.  Season with pepper.

 

Note:  This chunky sauce goes well with pasta and vegetables.  For a smoother sauce to serve with fish or meat loaves, cool it slightly and blend in a food processor or pass through a food mill.  It keeps in a refrigerator for 3 days, or in a freezer for 12 months.

 

Nutrient Value Per Level Tablespoon:

295 total calories

 

More on All Healthy Sauces Recipes

 

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