Basic Southern Tomato Sauce
Yield
1 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 35 | ounces |
italian plum (roma) tomatoes
drained canned |
|
| 1 | each |
garlic cloves
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1011.5 | ml/g |
italian plum (roma) tomatoes
drained canned |
|
| 1 | each |
garlic cloves
|
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Directions
This is a typical southern Italian sauce. If you like it spicier, add peperoncino (red pepper flakes).
Coarsely chop the tomatoes on a plate, saving the liquid they release.
Halve the garlic clove. Heat the olive oil in a broad sauté pan and simmer the garlic in it until lightly golden, then press the pieces against the pan and remove them. Raise heat to medium-high and add the chopped tomatoesand their juices from the plate. Simmer, stirring occasionally, for 10 minutes, until the sauce is lightly thickened. Add the chopped parsley and ¼ teaspoon salt, stir all together once, then remove the sauce from the heat.
Makes 2½ Cups
