Tomato Sauce

Light Tomato Sauce
7 servings – ½ cup per serving
Adapted from Cooking Light.

.Ingredients:
1 Tbsp olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 28-oz. cans whole peeled Italian tomatoes, undrained
2/3 cup thinly sliced fresh basil
3/4 tsp salt, divided
1/8 tsp black pepper, divided

 

In a medium pot or small Dutch oven, heat olive oil over medium heat. Add onion and cook 8 minutes, stirring occasionally, until almost tender. Add garlic and cook an additional 2 minutes, until garlic is fragrant and onion is tender.

Crush the canned tomatoes over the pot by hand, making sure you remove any chunks of stem. Pour in juice leftover in can. Bring everything to a boil.

Drop heat to low and simmer for about 80 or 90 minutes, until sauce is thick and/or the consistency you like.

Kill the heat and stir in the basil, salt, and pepper. I also added in some fresh thyme here since I hand some on hand.  Eat immediately with pasta, or refrigerate overnight to let flavors meld. You can freeze the leftovers, too

Marie was awake and SUPER fussy when I was trying to crush the whole tomatoes by hand. Granted, I did love the rustic textures created by crushing the tomatoes, you could use crushed tomatoes instead to make it easier.