Garlic Tomato Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups (enough for 1 pound of spaghetti)
- 6 tablespoons extra-virgin olive oil
- Carbohydrate 11 g(4%)
- Fat 14 g(21%)
- Fiber 2 g(9%)
- Protein 2 g(5%)
- Saturated Fat 2 g(10%)
- Sodium 11 mg(0%)
- Calories 172
Preparation Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop. Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt. Cooks' notes:·If ripe tomatoes are not available, substitute 1 (28-ounce) can whole tomatoes in juice (not in purée; preferably San Marzano), chopped, including juice; season sauce with sugar if desired. ·Sauce keeps, chilled, 4 days.
Preparation Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop. Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt. Cooks' notes:·If ripe tomatoes are not available, substitute 1 (28-ounce) can whole tomatoes in juice (not in purée; preferably San Marzano), chopped, including juice; season sauce with sugar if desired. ·Sauce keeps, chilled, 4 days.
