Basic Tomato Sauce Two Ways

Servings - approx 2 quarts   Serving size - 1/2 cup   Points plus per svg - 1 point+

Calories - 41,   Total Fat - 1g,   Carb. - 7g   Protein - 1g,   Fiber - 1g


1 TBS olive oil

2 sweet onions, chopped

4 cloves garlic, peeled and diced 

1 (28 oz. ) can of diced tomatoes 

1 (28 oz.) can of crushed tomatoes

2 TBS tomato paste

1 1/2 tsp. dried oregeno

1/4 tsp dried red pepper flakes

1 tsp granulated sugar

1 tsp salt

1/2 tsp pepper


1.  Heat oil in dutch oven or large stock pan over med high heat.  Add onions and garlic and stir.  Cook until softened and fragrant, about 5 -6 min.  

2.  Add remaining ingredients, and allow to come to a boil.  Turn heat down to allow sauce to simmer.  Partially cover and allow to simmer for about an hour, stirring occasionally. 

3.  Taste and adjust salt and pepper to your liking. 

4. Divide the sauce in half.  Leave one half chunky for pasta and use an immersion blender ( or blender or food processor) to puree up other half for a smooth sauce for pizza.  This sauce freezes very well. 

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