This simple, fresh tomato sauce recipe is perfect for pasta, pizza and lasagna. The secret ingredient? Carrots, which give the tomato sauce a fresh flavor and add a nice sweetness. Once the tomato sauce is puréed, you'll never see the carrots, but you'll definitely taste the difference.
The tomato sauce recipe calls for two 28-oz. cans of whole tomatoes, but you could substitute crushed tomatoes, diced tomatoes or tomato purée.
- 2 28-ounce cans whole tomatoes (with liquid)
- ½ cup olive oil
- 4 carrots (chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (finely minced)
- 1 tablespoon Kosher salt (or to taste)
- 2 teaspoons sugar
- In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat.
- Add the onions and carrots, and sauté for a bit until the onions are translucent but not brown.
- Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|