Tomato Sauce for Pasta
Yield:3 qt (3L) Portions:32 Portion size:3floz (mL)
Ingredients l pt lb lb lb
1 No. lG can
l oz l tbsp
5GG mL 225 g 225 g 225 g
1 No. lG can
3G g l5 mL
Olive oil (see note) Onion, chopped fine Carrot, chopped fine Celery, chopped fine Whole tomatoes
Garlic cloves, minced
Heat the olive oil in a large saucepot. Add the onions, carrots, and celery and saute lightly for a few minutes. Do not let them brown. Add remaining ingredients. (See Appendix 2 for can sizes and substitutions.) Simmer, uncovered, about 45 minutes, until reduced and thickened. Pass through a food mill. Taste and adjust seasonings.
Calories, 190; Protein, 1 g; Fat, 18 g (82% cal.); Cholesterol, 0 mg; Carbohydrates, 8 g; Fiber, 2 g; Sodium, 660 mg.
Note: The quantity of olive oil may seem high, but it is only 1 tbsp for a 3-oz portion (15 mL per 90 g). These are typical proportions for basic tomato sauce in Italy, where sauces are not used in such large quantities as in North America. If a lower-fat sauce is desired, oil may be cut in half. Except for meat sauce, most Italian sauces are cooked less than American-style tomato sauce and have fewer ingredients. As a result, they have a more pronounced fresh tomato taste.
Continue reading here: Variations
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