Tomato Pizza Sauce
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL) : about | - |
| cal | 105 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 399 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 2% |
| vit C | 45% |
| folate | 7% |
-
1 can (28 oz/796 mL) plum_tomatoes
2 tbsp (25 mL) extra-virgin olive oil
1/2 cup (125 mL) finely chopped onion
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) wine vinegar
1/4 tsp (1 mL) salt and pepper
Pinch granulated sugar
Preparation:
Drain, seed and chop tomatoes, reserving juice; set aside.
In saucepan, heat oil over medium heat; fry onion, garlic and oregano, stirring occasionally, until onion is translucent, about 4 minutes.
Add tomatoes and reserved juice, vinegar, salt, pepper and sugar; simmer until thickened, 15 to 20 minutes. Let cool slightly.
Transfer to food processor; blend until smooth. (Make-ahead: Freeze in 1/2 cup/125 mL airtight cotainers for up to 2 months)
In saucepan, heat oil over medium heat; fry onion, garlic and oregano, stirring occasionally, until onion is translucent, about 4 minutes.
Add tomatoes and reserved juice, vinegar, salt, pepper and sugar; simmer until thickened, 15 to 20 minutes. Let cool slightly.
Transfer to food processor; blend until smooth. (Make-ahead: Freeze in 1/2 cup/125 mL airtight cotainers for up to 2 months)
Source
Canadian Living Magazine: September 2008
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