Italian Tomato and Garlic Sauce recipe
information
135 calories per serving
ingredients
2 onions.
2 cloves garlic
575 g (1 1/4 lb) canned peeled tomatoes
3 tablespoons olive oil
142 g (5 oz) can concentrated tomato puree
1 teaspoon dried oregano
1 tablespoon chopped fresh basil
1 bay leaf
2 teaspoons sugar
salt and freshly milled black pepper
2 cloves garlic
575 g (1 1/4 lb) canned peeled tomatoes
3 tablespoons olive oil
142 g (5 oz) can concentrated tomato puree
1 teaspoon dried oregano
1 tablespoon chopped fresh basil
1 bay leaf
2 teaspoons sugar
salt and freshly milled black pepper
method
1. Finely chop the onions and garlic. Drain and chop the tomatoes, keeping the juice in reserve.
2. Heat the oil in a large frying pan or saucepan and fry the onion until transparent, stirring
continuously.
3. Then add the garlic and fry for 2 minutes. Stir in the tomatoes with their juice and the remaining ingredients.
4. Bring the sauce to the boil and simmer for 1 hour in an open pan, stirring frequently. The sauce should then resemble a thick puree. Remove the bay leaf. Season to taste.
Serve with: any Italian pasta.
The sauce will keep in the freezer for about a month.
2. Heat the oil in a large frying pan or saucepan and fry the onion until transparent, stirring
continuously.
3. Then add the garlic and fry for 2 minutes. Stir in the tomatoes with their juice and the remaining ingredients.
4. Bring the sauce to the boil and simmer for 1 hour in an open pan, stirring frequently. The sauce should then resemble a thick puree. Remove the bay leaf. Season to taste.
Serve with: any Italian pasta.
The sauce will keep in the freezer for about a month.
serving amount
serves 4
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