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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
Course Main Course
Cuisine Italian
Keyword San Marzano Tomatoes

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

  1. 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.
  2. Bring sauce to a boil, reduce heat and partially cover. Simmer for 45 minutes. Stir on occasion.
  3. Remove the onion layers. Adjust seasoning and serve with fresh grated parmesan cheese and fresh basil over pasta.
  4. * Because the onion is removed I don’t count any carbs.