Delicious chunky pasta sauce
- Preparing Time: 30 minutes
- Total Time: 25 minutes
- Served Person: 2
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 2 tablespoons extra virgin olive oil
- 1 teaspoons salt
- 1 large onion diced
- 6 large garlic cloves minced
- 2 tablespoons dried basil divided
- 2 tablespoons garlic powder divided
- 2 teaspoons black pepper optional, divided
- 2 tablespoons onion powder divided
- 1 15 ounce can petite diced tomatoes unsalted
- 1 teaspoon salt add more or less to taste
- Carbohydrate 16.2831069443636 g
- Cholesterol 0 mg
- Fat 13.2815934323824 g
- Fiber 2.98638315297173 g
- Protein 3.07765865956781 g
- Saturated Fat 1.84144679844405 g
- Serving Size 1 1 Serving (89g)
- Sodium 33.9465958634209 mg
- Sugar 13.2967237913918 g
- Trans Fat 0.440855224075927 g
- Calories 187 calories
In a sauce pan saute onions in olive oil on medium heat until onions are tender, about 5 minutes. Add salt, minced garlic, and half of seasonings; basil, garlic powder, and black pepper (optional), and let saute just until garlic starts to brown; 2-3 minutes. Add onion powder; mix well. Add canned tomatoes, salt, olive oil, and rest of seasonings; mix well. Reduce to simmer, let simmer for 10-15 minutes, until the acidity is cooked out of the tomatoes. Add cumin and let sit another 2 minutes. Serve hot or warm over pasta, on pizza, or with toasted bread. ***The cumin is what makes the sauce so don't omit!! I've never actually measured this recipe so I had to approximate the seasonings. I tend to like things salty, so adjust the salt to your liking. Make sure the extra acidity is cooked all the way out of the tomatoes, otherwise it won't be good. For a less chunky sauce, finely mince the onions, and lightly blend the tomatoes.
