TOMATO SAUCE INGREDIENTS LABEL RECIPES

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SEVEN INGREDIENT TOMATO SAUCE RECIPE | ALLRECIPES



Seven Ingredient Tomato Sauce Recipe | Allrecipes image

This is a very simple recipe to make and tastes great too. This sauce tastes extra good if you add fried meatballs or pork spareribs to the sauce. Another good addition is a can of drained peas, if you like them. Happy eating!

Provided by BIGRED7197

Categories     Side Dish    Sauces and Condiments    Sauces    Pasta Sauces    Tomato

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours 0 minutes

Yield 7 cups

Number Of Ingredients 9

2 tablespoons olive oil
7 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
2 (28 ounce) cans tomato puree
½ teaspoon ground black pepper
½ teaspoon salt
2 teaspoons dried basil leaves
1 teaspoon white sugar

Steps:

  • Heat the olive oil in a large saucepan and cook and stir garlic, being careful not to burn it. Pour in tomato paste and simmer on low for 5 minutes. Add crushed tomatoes, tomato puree, pepper, salt, basil and sugar; stir. Cook on low for three hours, stirring occasionally.

Nutrition Facts : Calories 91.5 calories, CarbohydrateContent 17.3 g, FatContent 2.4 g, FiberContent 3.8 g, ProteinContent 3.4 g, SaturatedFatContent 0.3 g, SodiumContent 700.2 mg, SugarContent 7.2 g

MARCELLA HAZAN’S TOMATO SAUCE RECIPE - NYT COOKING



Marcella Hazan’s Tomato Sauce Recipe - NYT Cooking image

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 4

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

  • Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  • Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  • Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http//schema.org, Calories 153, UnsaturatedFatContent 4 grams, CarbohydrateContent 6 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 9 grams, SodiumContent 287 milligrams, SugarContent 3 grams, TransFatContent 1 gram

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