Description
For pasta, pizza or eggplant parmesan, this homemade tomato sauce has the rustic flavors of southern Italy!
Ingredients
Scale
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried thyme
- 1/4 cup extra virgin olive oil
- 2 28-ounce cans whole tomatoes
- 1 basil sprig
- 1 tablespoon capers
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add garlic, onion, thyme and olive oil. Stir and cook for 4-5 minutes, until onions are translucent but not caramelized.
- Add tomatoes and basil sprig, stir and bring to a boil. Turn the heat down to a bubbling simmer, cover and cook for 35 minutes while stirring occasionally.
- Turn the heat off and transfer the sauce to a blender. You can also use an immersion blender and blend directly in the sauce pot. Add capers and blend until you achieve your desired consistency. I like to leave it a bit chunky – but a smooth sauce is also delicious!
- Season with salt and pepper and serve.
Notes
Serve with spaghetti, use as a base for pizza, the options are endless!
Store unused tomato sauce in an airtight container in the fridge for up to a week. Or freeze for up to 6 months.
Nutrition
- Serving Size: 1/2 cup
- Calories: 51
- Sugar: 1.2 g
- Sodium: 53.8 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 2.3 g
- Fiber: 0.8 g
- Protein: 0.4 g
- Cholesterol: 0 mg
