This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There is no love sincerer than the love of food."
-George Bernard Shaw, Playwright
Notice the difference in added salt with using canned tomatoes vs. the fresh tomatoes in the other tomato sauce recipe. This recipe is based on a can of tomatoes that has about 425 mg of sodium per serving.
Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots. Like others in the Alliaceae family, garlic is strong and pungent when fresh and raw, but mellows as it cooks, taking on a slightly sweet, savory/umami flavor.
Cooking garlic over high heat and letting it brown will turn the garlic slightly bitter. With some recipes, I want that flavor, but when I want a softer, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent. More on Garlic »
Servings = 10 | Serving size =1/2 cup
Cooking Time = 120 Minutes
Keeps well in the fridge for about 4 – 5 days.
|1 Tbsp||olive oil|
|6 cloves||garlic (minced)|
|1 small||onion (diced)|
|2||28 oz. cans no salt added peeled tomatoes (chopped)|
Place the oil in a large skillet and heat over a medium-high heat. Reduce the heat to medium and add the garlic. Cook gently for about 3 minutes. Do not allow the garlic to turn brown.
Add the onions and cook until they are translucent. Stir frequently and do not allow them to brown.
Add the tomatoes and water and reduce the heat to low. Cook until the tomatoes are soft (about 90 minutes).
Remove from heat, add the salt and puree until smooth with a stick or conventional blender.
Serving size = 1/2 cup
Servings = 10
Amount Per Serving
|Calories 43||Calories from Fat 14|
|% Daily Value|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 2g||7%|
|Vitamin A 4%||Vitamin C 26%|
|Calcium 5%||Iron 9%|
|Vitamin K 5 mcg||Potassium 311 mg|
|Magnesium 18 mg|