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Ingredients
2 tablespoons olive oil
½ cup finely chopped onions
1 teaspoon finely minced garlic
2 cups peeled, chopped fresh tomatoes
1 bay leaf
½ teaspoon dried thyme
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon butter
¼ cup chopped fresh basil
Nutritional analysis per serving
7 grams carbs; 10 milligrams cholesterol; 146 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 2 grams fiber; 334 milligrams sodium; 1 gram 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
Heat the oil in a saucepan and add the onions and garlic. Cook, stirring, until they are wilted.
- Step 2
Add the tomatoes, bay leaf, thyme, salt and pepper and bring to the boil. Cover and simmer about 10 minutes. Stir in the butter and basil.
Private Notes
Comments
I quadrupled the recipe for a crowd. I also used Kirkland organic canned diced tomoatoes which made for a very quick preparation. Guests commented on how rich the sauce was. This recipe is a keeper!
I used one can of fire roasted diced tomatoes - no summer/ fresh tomatoes available and it was delicious!!
What heat are we supposed to use on the stove?