A great sauce for spaghetti, pizza and other dishes requiring an Italian tomato sauce
Recipe by Janeva EickhoffIngredients:
Ingredients:28 oz can Peeled Whole Tomatoes (no sugar added)
- 28 oz can Peeled Whole Tomatoes (no sugar added)
- 2 T. tomato paste
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp salt (add more if necessary)
- 2 T. Walden Farms Italian Dressing (or apple cider vinegar)
- 2 T. extra virgin olive oil
Instructions: Drain tomatoes, reserve juice. (You won’t need the juice unless you like the sauce a bit more thin, otherwise, discard.)
- Drain tomatoes, reserve juice. (You won’t need the juice unless you like the sauce a bit more thin, otherwise, discard.)
- Puree the tomatoes and tomato paste in a blender (Ninja or bullet.) Place in a medium bowl, stir in the remaining ingredients. Taste and adjust salt or seasonings, if necessary.
- Pour mixture into a medium sauce pan, bring to a low boil. Immediately turn down to low heat and simmer for 25-30 minutes, stirring occasionally. Keep sauce refrigerated till use.
SERVINGS: Servings will depend on how much sauce you use, remember to count your olive oil intake as well, there are 6 total teaspoons in the entire recipe. I estimate this entire recipe as 4 C. tomato (veggies) – I typically use about ½ C. on dishes such as spaghetti, pizza, etc. estimating that ½ C. sauce = ½ C. tomatoes + 2 tsp olive oil per ½ C. Please ask your coach or clinic with any question on this or any other recipes you question for serving amounts.
TIP: The longer you simmer the sauce, the thicker it will get. When you are buying tomatoes in the can, check the INGREDIENTS list, not the NUTRITION label for added sugar. There will be some sugar listed in on the nutrition label from the natural sugars in the tomatoes. The extra virgin olive oil can be reduced to save on oil consumption but the sauce is much better with it in there.