Quick Culinary School Tomato Sauce
This beats the jar and is just as fast!
Ingredients
- 2 cans whole peeled tomatoes 28 ounces each
- 2 tablespoons unsalted butter
- ½ medium white onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh basil leaves
Instructions
- Remove tomatoes from their juice; reserve juice. Roughly chop tomatoes.
- In medium saucepot, heat butter over medium heat. Add onion; cook 3 to 4 minutes or until onion is just softened and translucent (do not brown), stirring frequently.
- Stir in garlic. Cook 30 seconds, stirring constantly.
- Stir in tomatoes and their juice. Heat to boiling over medium-high heat, then reduce to low. Simmer 15 minutes or until thickened to a sauce-like consistency.
- Stir in salt, pepper and basil.
Notes
- Use roughly chopped, whole peeled tomatoes – Reading this post in the summer, when there are great, fresh, in-season tomatoes? Cool. It’s February as I write this, and even the best chefs know that certain canned items deliver a superior quality vs. an out-of-season product. Don’t be afraid to use a good quality can of tomatoes!
Serving: 0.5cup, Calories: 37kcal, Carbohydrates: 4g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 234mg, Potassium: 168mg, Fiber: 1g, Sugar: 2g, Vitamin A: 188IU, Vitamin C: 8mg, Calcium: 30mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.