Makes 6 cups
As a half-Italian, having a great tomato sauce in my repertoire is almost as important as breathing. It’s deceptively difficult to get it down. After many attempts at perfecting it, here’s a version that makes me (and my children) happy. Obviously, pasta is its natural BFF. It’s also wonderful over wilted greens (spinach, kale, arugula) or roasted vegetables. My elder son, Christian, likes it spicy, so that’s how I do it. But, start slow with the cayenne, and adjust to your taste.
2 28 ounce cans whole peeled tomatoes (quality is everything here – I like San Merican, Sclafani and Muir Glen, in that order)
1 handful fresh basil leaves
2 sprigs fresh oregano
2 T. extra virgin olive oil
6 cloves garlic, minced
1 large carrot, peeled and grated
1 t. sea salt
3/4 t. cayenne pepper
• In a food processor, purée two cans of tomatoes (one drained of juice), fresh basil and oregano until almost smooth.
• In a large pot, heat olive oil and sauté garlic for 1 minute. Add grated carrot and sauté one minute more.
• Add tomato and herb mixure, cayenne and salt. Stir, bring to a boil and reduce to a simmer. Cook for 45 minutes.
The taste of the tomatoes makes this sauce. To a certain extent, this is subjective – some prefer a little more sweetness, some more acidity. All I can say is that after several years of sampling countless cans and brands of whole peeled tomatoes, the above are my recommendations. I’d love to hear yours!
PER 1/2 CUP SERVING:
TOTAL FAT 2.5G
SAT FAT 0G
DIABETIC EXCHANGES: 1 VEG