YIELDS ABOUT 2½ CUPS
So many of the commercially available pasta and pizza sauces are full of added sugar. It’s very easy to make your own version, starting with Italian “passata,” which are tomatoes that have been cooked, deseeded, strained, and blended. You can make a big batch of this and freeze it in portions to use whenever you want to make pasta or pizza. You can also use this sauce as an easy base for making a simple shakshuka, or eggs poached in tomato sauce.
2 tablespoons olive oil
1 clove garlic
500g (about 18 oz.) Italian strained tomatoes (passata) or substitute canned crushed tomatoes or other canned tomatoes of choice
3 fresh basil leaves or 1 pinch dried
½ teaspoon salt
1. Put the olive oil in a small saucepan over low heat.
2. Peel the garlic and smash it with the side of a knife.
3. Add it to the saucepan and allow it to warm until you begin to smell the fragrance.
4. Add the tomatoes, basil, and salt, stirring to combine.
5. Raise the heat, bring to a boil, and then reduce the heat to a simmer.
6. Simmer for 10 to 15 minutes to allow the flavors to combine.
7. Remove the garlic and the whole basil leaves, if using fresh.
8. Store in the refrigerator for up to 1 week or freeze in portions to use in the future.
NUTRITION FACTS PER SERVING (¼ cup): Calories 15 Total Fat 0g Protein 1g Total Carbohydrate 3g Dietary Fiber 1g Total Sugars 2g Added Sugars 0g