Quick Tomato Sauce Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 (28 oz) can whole canned tomatoes
3 tbsp extra virgin olive oil
1 jalapeno (optional)
1/2 cup onion, finely chopped
1 tbsp garlic, minced
1 bay leaf
salt & freshly ground black pepper
1/4 cup sun-dried tomato packed in oil, drained and chopped
1 tbsp fresh oregano, finely chopped

Directions:

Open the can of tomatoes and pour off the juice into a bowl.
Use the lid to press against the tomatoes to extract as much juice as possible.
Then use your hand to squeeze the tomatoes to a pulp.
Reserve the juice and pulp separately and set the empty can aside.
Heat the olive oil in a heavy saucepan over medium high heat until hot.
If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil.
Cook until lightly brown, about 2 minutes.
Remove the jalapeno and reserve.
Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes.
Add the garlic and cook briefly until light gold.
Add the tomato juice and bring to a boil.
Simmer rapidly for several minutes.
Add the crushed tomato pulp.
Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan.
Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil.
Add the sun-dried tomatoes and stir.
Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red, about 30 minutes.
Add the oregano halfway through the cooking.
Discard the bay leaf.
Peel, seed and mash the jalapeno with a spoonful of the sauce and add back to sauce.
Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes.
Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl.
Chop the tomatoes.
Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired.
The recipe may be increased proportionately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.29 Kcal (541 kJ)
Calories from fat	109.05 Kcal
		% Daily Value*
Total Fat	12.12g	19%
Sodium	29.32mg	1%
Potassium	184.43mg	4%
Total Carbs	5.36g	2%
Sugars	1.27g	5%
Dietary Fiber	1.43g	6%
Protein	0.92g	2%
Vitamin C	13.9mg	23%
Iron	0.6mg	3%
Calcium	26.8mg	3%

Amount Per 100 g
Calories	251.28 Kcal (1052 kJ)
Calories from fat	211.94 Kcal
		% Daily Value*
Total Fat	23.55g	19%
Sodium	56.99mg	1%
Potassium	358.46mg	4%
Total Carbs	10.42g	2%
Sugars	2.48g	5%
Dietary Fiber	2.79g	6%
Protein	1.78g	2%
Vitamin C	27mg	23%
Iron	1.2mg	3%
Calcium	52mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lemon and Olive Chicken

Extra virgin olive oil, Chicken pieces, skinned and 15 more..
Southwestern Chile Lasagna

Crushed tomatoes, Tomato paste, Ground beef, Onion and 22 more..
Salsa De Picante

Tomatoes, chopped, Green chilies, chopped and 4 more..
Habanero Salsa

Fresh jalapeno peppers, Onions, finely chopped and 9 more..
Tilapia with Farfalle

Salt, Farfalle , bow ties, Extra-virgin olive oil, divided and 14 more..
Kale and Chickpea Soup

Onion, chopped (1 cup), Garlic cloves, chopped and 10 more..
Fideos with Mussels

Extra-virgin olive oil, Fideos, Chopped onion (1 large) and 10 more..
Double Chicken Dumpling Soup

Extra virgin olive oil and 16 more..