Ingredients
28-ounces peeled San Marzano tomatoes (273c, 61.6k, 14p, 16.1f)
3T extra-virgin olive oil (357c, 0k, 0p, 0f)
2 thinly sliced garlic (9c, 2k, .4p, .1f)
1/2t crushed red pepper (2.9c, .5k, .1p, .2f)
Pinch of granulated sugar (4c, 1.05k, 0p, 0f)
Dish total 645.9c, 65.15k, 14.5p, 30.9f)
4 Serving size
Per serving 161.47c, 16.28k, 3.62p, 7.73f
Nutrition from Nutritionix
Directions
First, puree the tomatoes.
2) In a deep skillet, heat the oil and saute the garlic and crushed red pepper until the garlic is golden looking. Add the tomato puree, season with salt and sugar. Then simmer until thickened.
3) If in a hurry this whole process will take 15-20 minutes. But if you have time, let it slow cook for a couple of hours and what you will be left with is a wonderful home-cooking tasting meal. Just keep an eye on it and add more liquid if needed.
- I have a tendency to do this sauce in a slow cooker so I can get it all ready, set to high and let it cook unaided for hours. Then I add the cooked pasta to the sauce and top with some Parmesan-Reggiano and freshly julienne basil.
4) Let it cool, then cover and put in the fridge for up to 5 days. Can also be frozen.
[x] Flexitarian + Omnivore
[x] Vegetarians + Pescatarians
[x] Vegans
[x] Pescatarian
[x] Gluten free
[x] Weight Maint (issue is pasta, not the sauce)
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: peppers, tomatoes
[O] Oxalate Avoidance: tomatoes
[x] Purine Avoidance
[x] Allergies: TOMATOES
Comments
Pomodoro and Marinara sauces are different. Marinara is brighter colored, has more liquid, and is chunkier. Pomodoro should be thicker, smoother, and is cooked much longer so it becomes a rich, darker red color.