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Ingredients
2 ½ cups imported canned tomatoes
2 tablespoons olive oil
1 tablespoon finely minced garlic
¼ cup tomato paste
1 teaspoon dried oregano
Salt, if desired
Freshly ground pepper
¼ cup finely chopped parsley
Nutritional analysis per serving
7 grams carbs; 75 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 304 milligrams sodium; 2 grams protein; 4 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
Put the tomatoes through a sieve or puree them in the container of a food processor or blender.
- Step 2
Heat the oil in a saucepan and add the garlic. Cook briefly without browning. Add the tomatoes, tomato paste, oregano, salt and pepper to taste. Bring to the boil and let simmer 20 minutes. Stir in the parsley.
Private Notes
Comments
Wonderful! I used diced roasted tomatoes, unpureed. And crushed a couple of dried pepperoncini.
Pretty close to my own recipe but I use 1 Tbsp Italian Herbs, 1-2 Bay leaves, 1 cup dry red wine to rinse out the can of tomatoes and 1 tsp sugar.