Description
Serve this light, sweet, and tangy pomodoro sauce with your favorite pasta. Top with freshly chopped basil and grated parmesan for the ultimate Italian meal.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, chopped
- 1 (28-ounce) can whole peeled tomatoes
- 2 tablespoons tomato paste
- 1 to 2 sprigs of fresh basil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- In a medium size pot over medium heat, add the garlic and olive oil.
- Cook the garlic for 1 to 2 minutes, until fragrant, and add the tomatoes, tomato paste, basil sprig, salt, and pepper.
- Bring to a boil and lower the heat to low, to a bubbling simmer. Cover with a lid and cook for 20 minutes, until the tomatoes are soft enough that you can easily break them with a spoon.
- Turn the heat off, remove the basil sprig, and transfer the sauce to a blender. Blend until smooth and serve with pasta. Alternatively, you can use a hand mixer and blend until smooth straight in the pot.
Notes
Save the sauce in an airtight storage container and refrigerate for 5 to 7 days.
Freezing: You can divide the sauce into individual servings and save them in airtight storage bags or containers. Freeze for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 133
- Sugar: 6.1g
- Sodium: 388.7mg
- Fat: 11.1g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 9.4g
- Fiber: 4.2g
- Protein: 2.1g
- Cholesterol: 0mg
