Fresh Tomato Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | |||||||||
| INGREDIENTS: | ||
| 24 fresh tomatoes, peeled, seeded, and quartered | 1 small onion, diced | 3 cloves garlic, finely chopped |
| 2 tablespoons olive oil | 1/2 teaspoon salt | 1/2 teaspoon white pepper |
| 1 bay leaf | 1 tablespoon finely chopped fresh basil leaves | 2 teaspoons finely chopped fresh oregano leaves |
| 1 | Puree the tomatoes in a food processor until smooth, approximately 1 minute. |
| 2 | In a large saucepan over medium heat, saute the onion and garlic in the olive oil until the onions are translucent. Add the tomato puree, salt, pepper, bay leaf, basil, and oregano and mix together. Decrease the heat and simmer for about 1/2 hour, until the sauce is reduced by half and becomes a thicker paste. |