This very simple, easy tomato sauce is low in carbs and calories. The tomato plays center stage in this one-act sauce. Perfect over pasta or as a base for other sauces.

Tomato Sauce II
Recipe type: Sauces
Serves: 2 Cups
  • 2 cloves garlic (to 3) sliced
  • 2 Tablespoons extra-virgin olive oil
  • 3 1/3 pounds fresh ripe tomatoes; cut in chunks (or 28-ounce can whole tomatoes, with juice, chopped)
  • 1 teaspoon salt (omit if using canned tomatoes)
  • 1/2 teaspoon sugar
  1. In a heavy nonreactive saucepan over medium-low heat, sweat the garlic in the oil until it begins to soften, about 5 to 7 minutes. Add the tomatoes, salt if you wish, and sugar, raise the heat slightly, and cook rapidly, stirring frequently, while the tomatoes give off their juice and cook down to a thick mass -- 15 to 20 minutes. Watch the mixture carefully toward the end to make sure it doesn't scorch.
  2. Put the sauce through the fine disk of a food mill, discarding the seeds, bits of skin, and other residue. If the sauce seems thin, return it to medium-low heat and continue cooking, stirring constantly and watching very carefully, until it reaches the desired consistency.
This recipe yields 2 cups.

Per Serving (excluding unknown items): 247 Calories; 27g Fat (96.7% calories from fat); 0g Protein; 2g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2132mg Sodium. Exchanges: 5 1/2 Fat; 0 Other Carbohydrates.

NOTES: Recipe from "Flavors of Puglia" by Nancy Harmon Jenkins

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