To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.

Serves 15

Ingredients:

       
  • 1/4 cup olive oil
  •    
  • 4 garlic cloves, minced
  •    
  • 1/4 cup red wine vinegar
  •    
  • 8 cups diced Roma tomatoes
  •    
  • 1/2 cup tomato paste
  •    
  • 12 fresh basil leaves, chopped
  •    
  • 1 tablespoon sugar
  •    
  • 1/2 teaspoon salt
  •    
  • 1/4 teaspoon ground pepper
  •    
  • 1/2 cup grated Parmesan cheese

Directions:

Heat a large saucepan to medium-low heat; add the oil. When the oil is heated, add the garlic and saute until lightly golden. Add the vinegar and saute an additional 2 minutes. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Bring the mixture to a simmer and stir occasionally until the tomatoes break down, about 8 to 10 minutes. Remove the pan from the heat and let it cool slightly. Place the sauce and cheese in a food processor and process until smooth. Taste the sauce and adjust seasoning as needed.

Nutritional Analysis (per serving)

Serving size: 1/2 cup
  • Total carbohydrate: 8 g
  • Dietary fiber: 1 g
  • Sodium: 344 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 3 g
  • Total fat: 4 g
  • Cholesterol: 2 mg
  • Protein: 2 g
  • Calories: 85
  • Fats and oils: 1
  • Vegetables: 1
  • Fats: 1
  • Nonstarchy vegetables: 1
Last Updated: 2016-04-22
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.