I used spaghetti sauce from the jar and manageable, as they are, seem to taste the same. The sauces are tasty, but just do not taste fresh. If my gravy, I can control the ingredients (no high fructose corn syrup for me), flavors and salt.
This recipe combines canned tomatoes, tomato paste, canned and fresh tomatoes. And 'rich in vitamin C, one who defends the infection. You get fiber is also something for the health andLongevity.
According to the website of the Nutrition Data, tomatoes are also a source of thiamine, niacin, magnesium and potassium. They contain no cholesterol or fat, but do not contain natural sugars.
The large wooden recipe box, a birthday gift I've received dozens of years ago, is one of the most important parts of the "device" in my kitchen. Full of family recipes and recipes clipped from magazines, handwritten in a crowd, where I am when I go to dinner at a loss. Even if I can not rememberSource of this recipe is a winner, and I have many times.
While the tomatoes were in the bowl on the kitchen table rapidly maturing, I decided to make a version of the original recipe. The result was a big, spicy sauce satisfactory. I like thick sauce and left it that way. You can sing with a hand blender if you prefer a smoother consistency.
I wanted to use fresh basil, but it is very expensive where I live, almost five dollars for a few pagesindulge in a day. Dried basil leaves worked well. However, if you buy less expensive or growing your own basil, by all means use it. Basil is a dominant flavor, so I start with a few chopped leaves and even more if necessary.
Home-made pasta sauce makes every detail. You can use this recipe for spaghetti, lasagna and ravioli. Spread a little 'on English muffins, top with shredded mozzarella, and bake at 425 degrees for quick pizza. You can also spread the sauceready-made or frozen pizza dough.
If you have the time and a huge kettle, I encourage you to make a double batch and freeze a little 'for future meals. Although this recipe in 15 minutes or less to put together, slow simmering is required to marry the flavors.
Ingredients
2 tablespoons olive oil (I use extra light).
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped (or 1 / 2 teaspoon garlic powder)
14.5 oz can no salt diced tomatoes and their petiteJuice
6-ounce can tomato paste
Tomato sauce 2 cans of water
1 large beefsteak tomato, chopped
2 tablespoons Italian parsley, chopped
1 1 / 2 tablespoons sugar
2 tablespoons basil, dried
1 1 / 2 teaspoon low-sodium salt
Ground black pepper to taste
Method
Pour olive oil in a large saucepan or pot. Add chopped onions and fry for two minutes. Add the other ingredients. Cover and very low heat for at least an hour.Serve with your favorite pasta and Parmesan cheese.
Copyright 2011 by Harriet Hodgson
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