This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT 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.
"Everything you see I owe to spaghetti."
-Sophia Loren, Italian movie actress and cook
Both tomato sauces - from fresh or from canned tomatoes - are great sauces. The one made with canned tomatoes is almost as good as the sauce made from the best mid-summer tomatoes.
All oils have approximately 5 grams of fat per teaspoon but vary in the amount of saturated, monounsaturated and polyunsaturated fat. It appears that the best oils are those with more monounsaturated fats. The two monounsaturated oils used most often in these recipes are olive oil and canola oil.
Servings = 10 | Serving size =1/2 cup
Cooking Time = 90 Minutes
Keeps well in the fridge for about 4 – 5 days.
|1 Tbsp||olive oil|
|6 cloves||garlic (minced)|
|1 small||onion (diced)|
|4 lbs||tomatoes (peeled and chopped)|
To peel tomatoes, heat 4 quarts of water over high heat until it begins to boil. Reduce the heat until the water is just shivering.
Place the tomatoes in the water a few at a time. After no more than 60 seconds, remove the tomatoes. When they have rested for about 60 seconds the skins will slip off easily. Place the skins in a bowl. Repeat until all of the tomatoes have been skinned.
Chop the tomatoes coarsely.
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 stir well. Place the tomato seeds and skins in a fine mesh strainer and strain the juice into the pan by pressing on the pulp. Cook the tomatoes until they are soft (about an hour).
Remove from heat, add the salt and puree until smooth, using a stick or conventional blender.
Serving size = 1/2 cup
Servings = 10
Amount Per Serving
|Calories 50||Calories from Fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||9%|
|Vitamin A 30%||Vitamin C 40%|
|Calcium 2%||Iron 3%|
|Vitamin K 15 mcg||Potassium 442 mg|
|Magnesium 21 mg|