This recipe utilizes two great tips that I learned from an Italian chef: (1) sautéing onions helps to bring out their sweetness so you don’t need to add sugar (which appears in far too many recipes); and (2) adding extra-virgin olive oil and fresh herbs at the very end of cooking gives the sauce a whole new layer of flavor!
Ingredients
- ¼ cup MCT oil or avocado oil
- ¼ cup grated onions
- 4 cloves garlic, minced
- 3½ pounds fresh, garden-ripened tomatoes or 2 (28-ounce) cans crushed tomatoes
- 2 tablespoons Herbes de Florence
For garnish
How to Make It
- Heat the oil in a deep skillet over medium heat. Add the onions to the pan and sauté for 5 to 8 minutes, until lightly golden. Add the garlic and sauté for an additional 3 minutes.
- If using fresh tomatoes, remove the skins by slicing an X on the bottom of each tomato and blanching them in boiling water for 30 seconds; rinse in cold water and remove the skins (they will slide right off). Using your hands and working over a bowl to catch the juices, crush the tomatoes into small pieces.
- Add the crushed tomatoes and juices and Herbes de Florence to the skillet. Reduce the heat and simmer, uncovered, for 30 minutes to 2 hours. The longer the sauce simmers, the more the flavors will open up.
- Just at the end, add the olive oil and fresh herbs. Store in an airtight container in the fridge for up to 8 days, or freeze for up to 2 months.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 129 kcal Calories from Fat: 87.3 kcal |
|
% Daily Value*
|
| Total Fat 9.7 g 28% |
Trans Fat 0.0 g |
carbohydrates 8.6 g 7% |
Dietary Fiber 2.5 g 7% |
Protein 9.7 g 19% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |