Chuck's Tomato Sauce
Chuck's Tomato Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 42
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 317
- Total: 1 hr
- Active: 20 min
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 42
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 317
- Total: 1 hr
- Active: 20 min
Ingredients
Olive oil
1 large diced onion
2 cloves garlic, chopped
Chile flakes
1 (28 ounce) tin whole tomatoes
1/2 cup water
1 pinch sugar
Salt and freshly ground black pepper
1 large handful fresh basil leaves
Directions
- Coat a pot on medium heat with olive oil. When the olive oil is hot add the diced onion.
- Let the onions heat for about 3 minutes, you want your onions translucent and not caramelized or browned. After 1 minute add the chopped garlic and let heat for 2 minutes more. Stir in a pinch of chili flakes and the tin of tomatoes. With a fork, break down the tomatoes into smaller chunks. Add the sugar, water and salt and pepper to taste. Add the fresh basil leaves. Let the sauce simmer on medium-low heat for 20 to 30 minutes, stirring occasionally.
- Serve on pasta as is, or take it up a level with sausage, mushrooms, olives, etc. The sauce will keep in the fridge for a week, or in an airtight container in your freezer for a month.
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Janelle R.
I first tried this recipe a few years ago and it quickly became my "go to" tomato sauce recipe. Since I suffer from acid reflux, this is a great way for me to control the ingredients and the level of acidity. It yields a great amount to store portions in the freezer for future use or for us singletons! Try it and add different ingredients too such as mushrooms for that meaty flavor and chunkiness!
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