Italian Tomato Sauce

• servings: 1 serving
• active time: 30 minutes
• total time: 2 hours

Ingredients

14 oz fresh tomatoes (Roma or cherry)

14 oz canned San Marzano Roma tomatoes

40 grams extra virgin olive oil

1 white onion

1/2 cup diced carrots

1/2 cup diced celery

1 shallot

3-5 crushed garlic cloves

1 bunch basil

1 bunch sage (optional)

1 sprig rosemary (optional)

1 Parmesan rind (optional)

Salt and pepper, to taste

Directions

Before you begin, pour tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.

Put a large heavy bottomed pot with a lid over medium heat. Heat olive oil until shimmering, but keep from smoking. Add onions, carrots, and celery in the pot and cook for 5-10 minutes until onions are translucent. Add more EVOO if necessary. Add shallot and cook for 5 minutes. Add garlic and cook for 1 minute, stirring constantly.

Remove the pot from the burner and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, and add bouquet garni of basil, sage (optional), and rosemary (optional). Add Parmesan rind.

Simmer for 90-120 minutes. Remove from heat, and blend if desired. Add salt and pepper to taste.

To serve with pasta, scoop desired amount into stainless steel pan and bring to light simmer. Add cooked pasta and toss. Slowly add in pasta water to bring to desired consistency.

Nutrition

• Serving Size: 1/2 cup
• Calories: 102
• Total Fat: 8.9 g
• Saturated Fat: 2.4 g
• Trans Fat: 0 g
• Cholesterol: 6.9 mg
• Sodium: 236.6 mg
• Total Carbohydrate: 5.5 g
• Dietary Fiber: 1.3 g
• Total Sugars: 3.1 g
• Protein: 1.6 g