Pierre Franey's Tomato Sauce
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups canned tomatoes, preferably imported
- 2tablespoons olive oil
- ½cup finely chopped onions
- 1teaspoon finely minced garlic
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
89 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend the tomatoes thoroughly, using a food processor or electric blender.
- Step 2
Heat the oil in a saucepan and add the onions and garlic. Cook briefly, stirring. Add the tomatoes, salt and pepper and bring to a boil. Let simmer about 20 minutes.
Private Notes
Comments
I have made this twice, and I am surprised at just how delicious it is.
I searched the NYT Cooking website for a tomato sauce recipe and went for this one out of sheer laziness--others looked appealing but required equipment or ingredients I didn't have. This couldn't be much simpler, and it has a very bright flavor. I used Bianco DiNapoli canned crushed organic tomatoes, which likely played a big role in the great results. I don't know how an ordinary brand would do.
I have been making a version of this tomato sauce for almost 20 years now. I have found that the brand of canned tomatoes doesn't really matter. I think the quality of the garlic, oil and onions does though.
This sauce is so much better than any commercial brand I've tried; less expensive as well.
I have made this twice, and I am surprised at just how delicious it is.
I searched the NYT Cooking website for a tomato sauce recipe and went for this one out of sheer laziness--others looked appealing but required equipment or ingredients I didn't have. This couldn't be much simpler, and it has a very bright flavor. I used Bianco DiNapoli canned crushed organic tomatoes, which likely played a big role in the great results. I don't know how an ordinary brand would do.
I have been making a version of this tomato sauce for almost 20 years now. I have found that the brand of canned tomatoes doesn't really matter. I think the quality of the garlic, oil and onions does though.
This sauce is so much better than any commercial brand I've tried; less expensive as well.
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