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A Fine Tomato Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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A Fine Tomato Sauce

This recipe makes 3 cups servings

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Nutritional Info
Per cup: about -
cal 99
pro 4 g
total fat 2 g
sat. fat 0
carb 19 g
fibre 4 g
chol 0 mg
sodium 642 mg

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Watch how the Canadian Living Test Kitchen prepares this easy tomato sauce.

Ingredients

  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp tomato paste
  • 1/2 tsp granulated sugar
  • 2 tbsp chopped fresh parsley
  • 1/2 carrot, grated
  • 1 can (28 oz/796 mL) tomatoes

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.

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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