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Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
5 pounds fresh tomatoes, halved
Salt
10 to 15 tomato leaves from unsprayed plants
Cooked pasta for serving
Nutritional analysis per serving
6 grams carbs; 34 calories; 1 gram monosaturated fat; 1 gram fat; 1 gram fiber; 237 milligrams sodium; 1 gram protein; 3 grams sugar
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
In a large pot, heat olive oil on medium heat, add onion and garlic, and cook until soft, about 10 minutes.
- Step 2
Add tomatoes, turn heat to high and bring to a boil, stirring and mashing to break up tomatoes. Turn heat down and simmer, uncovered, until mixture has thickened, about an hour.
- Step 3
Pass mixture through a food mill or coarse strainer to remove skins and seeds. Return sauce to pot and season with salt to taste. Ten minutes before serving, heat to a simmer and stir whole tomato leaves into sauce. Ladle sauce onto cooked pasta; let leaves stay behind in pot.
Private Notes
Comments
Step 3: ... "Ten minutes before serving, heat to a simmer and stir whole tomato leaves into sauce. Ladle sauce onto cooked pasta; let leaves stay behind in pot." The same happens to me when I'm skimming too fast. Good luck.
When are the leaves added?
Step 3: ... "Ten minutes before serving, heat to a simmer and stir whole tomato leaves into sauce. Ladle sauce onto cooked pasta; let leaves stay behind in pot." The same happens to me when I'm skimming too fast. Good luck.