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Simple Tomato Sauce with Sausage

We always use San Marzano Tomatoes with Basil, however, our Italian store recently started show casing Organic Vine Ripened Peeled Tomatoes from California.

The brand is named Bianco DiNapoli; named after James Beard Chef Chris Bianco and Rob DiNapoli’s agricultural/canner processing grandfather.

They are delicious and topped up with tomato juice.

Course Main Course
Cuisine Canadian, Italian, North American
Keyword Bianco DiNapoli Tomatoes, Butter, Onions, San Marzano Tomatoes, Spolumbo's Spicy Chicken Sausage

Ingredients

  • 1 28 can (796 ml) Bianco DiNapoli Tomatoes (4 CHO/1/2 cup/125 ml) 25.47 CHO
  • *¼ (75 gr) chunk of red onion, not chopped 0 CHO
  • 3 TBSP (30 gr) butter 0 CHO
  • ¼ cup Fresh Basil leaves 0 CHO
  • 3 links (300 gr) Spolumbo’s Spicy Chicken Sausage (1 CHO/100gr) 3 CHO

TOTAL CHO 28.47 CHO

  • TOTAL WEIGHT 970 GRAMS
  • 28.47 CHO DIVDED BY 970 GRAMS = .029 CHO/GRAM
  • 1 TBSP = 17 GRAMS (.029 x 17 GRAMS) .493 CHO/TBSP
  • ¼ CUP = 4 TBSP (.493 x 4) 1.92 CHO/1/4 CUP
  • ¼ CUP = 68 GRAMS

Instructions

  1. Mash or puree the tomatoes and add to sauce pan along with the onion and butter. 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. (Leave the salt and pepper out of the sauce for now and test for seasoning later).
  3. Bring sauce to a boil, reduce heat and partially cover. Simmer for 45 minutes. Stir on occasion.
  4. Meanwhile remove casings from the sausage and scramble fry in a non-stick skillet until cooked through.
  5. Remove the onion layers and add scramble fried sausage to the tomato sauce.
  6. Adjust seasoning and add fresh chopped basil. Serve over pasta.
  7. * Because the onion is removed we don’t count any carbs.