Simple Tomato Sauce
I adapted this recipe from the Calgary Herald years ago. It’s delicious and a very mild sauce. Don’t skip the butter, it really does make the sauce creamier and it’s a nice change from some of the other tomato sauces. I use San Marzano tomatoes in this dish. “San Marzano tomatoes are considered by many chefs to be the best of its kind in the world. They are a type of plum tomato and grown in the Valle del Sarno, Italy, in compliance with Italian law. They have the DOP emblem on the label.” Wikapedia.org
Ingredients
- 1 - 28 can oz San Marzano Tomatoes 2 CHO/1/2 cup/125 ml 12.73 CHO
- *¼ (75 gr) chunk of red onion, not chopped 0 CHO
- 3 TBSP (30 gr) butter 0 CHO
- ½ tsp. Salt 0 CHO
- ¼ tsp. pepper 0 CHO
- Fresh Basil and Parmesan Cheese for garnish 0 CHO
TOTAL CHO 12.73 CHO
- TOTAL WEIGHT 670 GRAMS
- 12.73 CHO DIVDED BY 670 GRAMS = .019 CHO/GRAM
- 1 TBSP = 14 GRAMS (.019 x 14 GRAMS) .266 CHO/TBSP
- ¼ CUP = 4 TBSP (.266 x 4) 1.06 CHO/1/4 CUP
- ¼ CUP = 56 GRAMS
Instructions
- Mash or puree the tomatoes and add to sauce pan along with the onion, butter, salt and pepper. The girls prefer pureed tomatoes, so I put in the blender until smooth. When I make this for just us I break up the tomatoes a bit with a potato masher.
- Bring sauce to a boil, reduce heat and partially cover. Simmer for 45 minutes. Stir on occasion.
- Remove the onion layers. Adjust seasoning and serve with fresh grated parmesan cheese and fresh basil over pasta.
- * Because the onion is removed I don’t count any carbs.
