Classic Tomato Sauce
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (29-ounce) can tomato purée
1 (6-ounce) can tomato paste
1/2 cup water
1 bay leaf
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 (29-ounce) can tomato purée
1 (6-ounce) can tomato paste
1/2 cup water
1 bay leaf
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Heat olive oil in a large skillet, and add onion. Cook until soft and translucent. Stir in garlic, and 30 seconds, stirring constantly so garlic doesn’t burn. Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. Discard bay leaf before serving.
Yield: 8 servings (serving size: about 1/2 cup)
Recipe Notes
- Substitute a can of crushed tomatoes for the purée.
- Add diced green peppers, sliced mushrooms, and/or sliced olives.
- Serve with Lentil-Spinach Meatballs and brown rice, lentils, spaghetti squash, or whole grain pasta.
- When tomatoes are in season, substitute tomato purée with fresh, ripe tomatoes, and mix in food processor until smooth.
SOURCE: http://www.ultimatedanielfast.com/homemade-spaghetti-sauce/
