Tomato Sauce
Yield
1 cupPrep
10 minCook
1 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
tomatoes
ripe |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | cups |
water
|
|
| 2 | tablespoons |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
tomatoes
ripe |
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
sugar
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 473 | ml |
water
|
|
| 3E+1 | ml |
vinegar
|
|
Directions
Place tomatoes in saucepan with oil, sugar, garlic, bay leaf, salt and pepper.
Add 1 cup water and cook over medium heat, uncovered, stirring and mashing tomatoes occaisonally.
Cook until tomatoes are soft, about 1 hour.
Add another cup of water and continue to cook, stirring occaisonally, 30 to 40 minutes.
Add vinegar. Stir and remove from heat.
