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Classic Tomato Sauce

Source: Cooking at a Glance - Pasta
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Active Time:  10 Minutes
Total Time:  35 Minutes
  Makes about 4 cups (Serves 32)
If you like your tomato sauce chunky, skip the blending or processing step and serve it hot from the pan. If you like, add meatballs to the sauce.
4 pounds ripe plum tomatoes or three 14-1/2-ounce cans whole Italian-style tomatoes
2 tablespoons olive oil or cooking oil
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/3 cup snipped fresh basil, oregano, or parsley
Other necessary recipes:
Spaghetti and Meatballs
Classic Tomato Sauce Recipe at
Peel, seed, and finely chop the fresh plum tomatoes, if using. In a large saucepan or Dutch oven, heat olive oil or cooking oil over medium heat. Add fresh or undrained canned tomatoes, garlic, salt (omit if using canned tomatoes), sugar, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 20 minutes, or to desired consistency. Place about half of the sauce in a food processor bowl or blender container; process or blend till smooth. Return blended tomato mixture to saucepan. Stir in basil, oregano, or parsley. Cook for 5 minutes more.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 4 cups (Serves 32)
Calories: 20
Sodium: 41mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 1g
% Cal. from Fat: 45%
Fat. Total: 1g
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