Homemade tomato sauce is a healthy and flavorful alternative to the salty store-bought kind.
Serves: serves 4
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 medium-sized onion, chopped
- 2 14-oz (425-g) cans of Italian plum tomatoes
- salt and pepper
- 2 tbsp chopped fresh parsley
- Heat the oil in a saucepan over medium heat. usually the big tubes of penne.
- Put in the chopped garlic and onion, and fry gently without browning.
- Add the tomatoes and their juice and cook briskly, uncovered, stirring occasionally, for about 20 minutes.
- When the sauce thickens, purée it in a blender or food processor, reheat, season with salt and pepper to taste, and stir in the parsley.
- Serve with plain grilled fish, meat, or pasta.
- Add a small finely chopped chili pepper or a half a teaspoon cayenne pepper and this becomes the traditionally fiery arrabbiata-literally, "raging"-tomato sauce beloved of the Italians, and served with pasta.
- This goes superbly with any dried pasta.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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