Directions:
- In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking.
- Add garlic and cook, stirring, for 2 minutes, do not brown.
- Stir in tomatoes with their juice, the salt and red pepper.
- Heat to boiling over high heat.
- Reduce heat to low and simmer, uncovered, for 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with the back of a spoon.
- For a smooth traditional texture, press tomato mixture through a food mill into a large bowl.
- Or leave the sauce as is for a hearty and chunky texture.
- Serve with pasta, such as fusilli or penne.
- Cool sauce slightly then spoon into jars or freezer proof containers.
- Store in refrigerator for up to one week, or in the freezer for up to 2 months.
- You can also can this for yourself or to give as a beautiful and tasty gift along with some dry pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.78 Kcal (573 kJ) | ||
| Calories from fat | 133.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.81g | 23% | |
|---|---|---|---|
| Sodium | 873.46mg | 36% | |
| Potassium | 43.97mg | 1% | |
| Total Carbs | 1.34g | 0% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 0.28g | 1% | |
| Vitamin C | 3.3mg | 6% | |
| Calcium | 6.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 402.91 Kcal (1687 kJ) | ||
| Calories from fat | 392.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.63g | 23% | |
|---|---|---|---|
| Sodium | 2573.05mg | 36% | |
| Potassium | 129.52mg | 1% | |
| Total Carbs | 3.94g | 0% | |
| Sugars | 1.38g | 2% | |
| Dietary Fiber | 0.58g | 1% | |
| Protein | 0.83g | 1% | |
| Vitamin C | 9.7mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 17.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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