Quick Tomato Sauce
Quick Tomato Sauce might be a good recipe to expand your sauce collection. This recipe serves 4. One serving contains 174 calories, 2g of protein, and 14g of fat. For $1.21 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Healthy Green Kitchen has 166 fans. If you have roma tomatoes, olive oil, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is super. Similar recipes are Quick Tomato Sauce, Quick Tomato Sauce, and Quick Culinary School Tomato Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
*2 quick pours of balsamic vinegar or to taste
*about 15 leaves of fresh basil
*2 cloves garlic, minced
*1/4 cup olive oil
*1 teaspoon dried oregano
*15 San Marzano or Roma tomatoes, coarsely chopped
*1 teaspoon salt
*1 large shallot, finely chopped
*1 teaspoon sugar (this is optional...I used organic sugar; if you happen to keep vanilla sugar or rosemary sugar on hand, either of these would make a delicious additions)
Equipment:
Cooking instruction summary:
1. Gently heat the olive oil over medium heat, then add the minced garlic and the chopped shallot. 2. Cook over low-medium heat until the garlic/shallots are fragrant (a minute or so), then add the tomatoes, the salt, and the oregano. 3. Continue to cook, stirring occasionally, for 5-10 more minutes, until the tomatoes have broken down and the sauce has thickened a bit. Add the balsamic vinegar, the sugar, and the basil, stir to combine, and cook for another minute or two.4. Leftovers will keep for a week or two in the refrigerator, or you may freeze the sauce for longer-term storage.
Step by step:
1. Gently heat the olive oil over medium heat, then add the minced garlic and the chopped shallot.
2. Cook over low-medium heat until the garlic/shallots are fragrant (a minute or so), then add the tomatoes, the salt, and the oregano.
3. Continue to cook, stirring occasionally, for 5-10 more minutes, until the tomatoes have broken down and the sauce has thickened a bit.
4. Add the balsamic vinegar, the sugar, and the basil, stir to combine, and cook for another minute or two.
5. Leftovers will keep for a week or two in the refrigerator, or you may freeze the sauce for longer-term storage.
Nutrition Information:
covered percent of daily need
Related Videos:
Rice with Tuna-Tomato Sauce & a Fried Egg - Quick & Easy Rice Recipe
