Tomato Sauce (from canned tomatoes)
Servings
4Serving size
1/2 cupKeeps well in the fridge for about 4 – 5 days.
Ingredients
| 1 tsp. Olive oil |
| 2 large White onions (diced) |
| 6 clove Garlic, raw (minced) |
| 2 can No salt added diced tomatoes |
| 2 tsp., leaves Dried oregano |
| 2 tsp., leaves Dried basil |
| 1/2 tsp. Dried marjoram |
| 1/2 tsp., leaves Dried thyme |
| 3 cup Water |
| 1/2 tsp. Salt |
| 2 Tbsp. No salt added tomato paste |
Instructions
Add the olive oil and swirl to coat the bottom of the pan.
Add the onions and cook until they are translucent.
Stir frequently and do not allow them to brown.
Reduce the heat to medium and add the garlic.
Cook for about 2 minutes.
Add the tomatoes, oregano, basil, marjoram, thyme, and water and reduce the heat to medium low.
Simmer for 40 minutes. Stir occasionally.
Remove from heat, add the salt and puree until smooth with an immersion or conventional blender.
Reheat gently before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Making your own tomato sauce is super easy – the hardest part is dicing the onions and mincing the garlic which takes about 5 minutes. The rest of the cooking is simply stirring the pan a few times and then another couple of minutes to puree the sauce.
The flavor is fantastic. The slow simmering of the sauce brings out all the umami richness of the tomatoes. If I have it on hand, I like to use 1 cup of no salt added vegetable stock and 2 cups of water in this sauce. It brings a tremendous added richness to the tomato sauce.
This is a perfect way to ramp up your Mediterranean diet score with fruit (tomatoes) and vegetables (onions) along with great quality fats (olive oil). Serve this over a whole wheat pasta and you are good to go with a simple easy meal.