A Fine Tomato Sauce
Watch how The Canadian Living Test Kitchen prepares this easy tomato sauce.
Servings: 3 cups (750 mL) enough to coat 1 lb (500 g) pasta
Ingredients:
| Nutritional Info | |
| Per cup: about | - |
| cal | 99 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 19 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 642 mg |
-
1 tsp (5 mL) olive oil
2 cloves garlic, minced
1 onion, chopped
Half carrot, grated
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 can (28 oz/796 mL) tomatoes
1 tbsp (15 mL) tomato paste
1/2 tsp (2 mL) granulated sugar
2 tbsp (25 mL) chopped fresh parsley
Preparation:
1. In large saucepan, heat oil over medium heat; cook garlic, onion, carrot, basil, oregano, salt and pepper, stirring often, for 5 minutes or until onion is softened.
2. Add tomatoes, breaking up with spoon. Stir in tomato paste and sugar; bring to boil. Reduce heat to medium; simmer for about 20 minutes or until thickened. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days or freeze for up to 1 month. Reheat to serve.) Stir in parsley.
2. Add tomatoes, breaking up with spoon. Stir in tomato paste and sugar; bring to boil. Reduce heat to medium; simmer for about 20 minutes or until thickened. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days or freeze for up to 1 month. Reheat to serve.) Stir in parsley.
Additional Information
- Variations:
Sausage Fennel Tomato Sauce: In skillet, heat 2 tsp (10 mL) olive oil over medium-high heat. Remove casings from 8 oz (250 g) mild or hot Italian sausage; add to pan and cook, breaking up, for 4 minutes. Add 1/2 tsp (2 mL) crushed fennel seeds; cook for 1 minute. Drain off fat. Add to Tomato Sauce; simmer for 10 minutes.
Quick Clam Pasta Sauce: Omit salt. Add generous pinch hot pepper flakes to onion mixture. Drain 1 can (5 oz/142 g) baby clams; add juice along with canned tomatoes. Increase tomato paste to 3 tbsp (50 mL). Stir reserved clams into cooked thickened sauce; heat through. Stir in parsley. Or, get fancy and toss 2 lbs (1 kg) steamed fresh clams into sauce.
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