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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (257g) Recipe makes 10 servings The following items or measurements are not included below: 6 cloves 1/4 teaspoon fresh ground pepper |
||
| Calories 145 | ||
| Calories from Fat 59 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 250mg | 10% | |
| Potassium 910mg | 26% | |
| Total Carbohydrate 21.1g | 7% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 12.6g | ||
| Protein 4.0g | 7% | |
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Ingredients
- 2 (28 ounce) cans tomato puree
- 1 (28 ounce) can peeled plum tomatoes
- 2 cloves garlic
- 1 small onion, diced
- 6 cloves
- 1 teaspoon basil
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup grated cheese
Directions
1
In a large pot, sauté onion and garlic in olive oil.2
Empty plum tomatoes into large bowl and squash with your hands.3
Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
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- Course > Condiments, etc. > Sauces
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: SugarMegnolia
On Sep 29, 2008
This was hands-down, by FAR the best tomato sauce I've ever had. Cooked it for about two and a half hours with some Italian sausages cooking in it too... We kept going back to the stove to taste it every few minutes, it was so good! I could eat it like soup! My father (pure Italian) absolutely LOVED it too.
From: Chef #945648
On Sep 20, 2008
We really enjoyed this sauce as a base for a pasta sauce with ground beef added.
From: Chef #935065
On Aug 26, 2008
Beware Brits. If you are cooking this then don't do what I did and use the tomato puree as we know it in UK. As I have since found out, the Americans call what we call Pasatta, Tomata Puree. In UK tomoato puree is the thick concentrated stuff that the Americans call tomato paste. It was like wallpaper paste when finished and a bit too tomatoey, but i still ate it, not wasting that many meatballs 
. Anyway, since finding this out I have re-tried the recipe with tomata pasatta instead of puree and it is an absolute gem of a recipe. thanks.
From: Jennsniffer
On Mar 15, 2008
This very easy to make and I had high hopes for it, it even smelled wonderful while cooking...however we thought it was just OK. My DH complained that it was very bland. The meatballs were amazing...I will be using those again, but I think I will add a little more garlic or something next time.
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