Tomato Sauce

Tomato Sauce
Tomato Sauce
This quick and easy tomato sauce is the base for two meals: spaghetti marinara and steamed mussels with tomato broth. We call for canned tomatoes because most of the fresh ones available in the wintertime have a bland flavor and mealy texture. Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat. The leftover sauce also freezes well for future meals.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 5 cups
American Italian Sauce Tomato Vegetarian Quick & Easy Gourmet
  • 1 teaspoon salt, or to taste
  • 6 tablespoons extra-virgin olive oil
  • 4 garlic cloves, finely chopped
  • 2 medium onions, finely chopped
  • Carbohydrate 9 g(3%)
  • Fat 9 g(13%)
  • Fiber 4 g(15%)
  • Protein 2 g(3%)
  • Saturated Fat 1 g(6%)
  • Sodium 429 mg(18%)
  • Calories 111

Preparation Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes. Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours. If sauce tastes too acidic, add sugar and cook 5 minutes more. Cooks' note:• Sauce can be made 5 days ahead and cooled, uncovered, then chilled, covered. • Sauce can be frozen in an airtight container 3 months.

Preparation Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes. Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours. If sauce tastes too acidic, add sugar and cook 5 minutes more. Cooks' note:• Sauce can be made 5 days ahead and cooled, uncovered, then chilled, covered. • Sauce can be frozen in an airtight container 3 months.