Use this easy and versatile sauce on pizza or pasta, or as a fun dip for warm cheese breadsticks. This recipe makes enough sauce for three batches of the Pancetta and Cheese Ravioli, but you might want to double or triple it and freeze 1-cup portions in airtight containers to use instead of storebought pasta sauce.
- Portion size 3 servings
- Credits : Canadian Living Magazine: November 2012
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until golden, about 3 minutes. Add garlic; cook until fragrant, about 1 minute.Stir in tomatoes, vinegar and sugar, breaking up with back of spoon. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes. Purée until smooth. Stir in basil (if using). (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Nutritional facts Per 1/4 cup: about
- Sodium 86 mg
- Sugars 2 g
- Protein 1 g
- Calories 27.0
- Potassium 142 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
%RDI
- Iron 5.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 15.0
