• 30minutes
  • 55calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 small onion , chopped

  3. 2 clove(s) garlic , crushed with press

  4. 2 tablespoon(s) tomato paste

  5. 1 can(s) (28-ounce) whole tomatoes in juice

  6. Salt and pepper

  7. 1/3 cup(s) (loosely packed) fresh basil , chopped

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat oil over medium heat until hot. Add onion and cook until tender, about 10 to 12 minutes, stirring occasionally.

  2. Stir in garlic and tomato paste; cook 1 minute. Stir in tomatoes with their juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling over high heat, breaking up tomatoes with back of spoon.

  3. Reduce heat to medium and cook, stirring occasionally, 15 minutes. Stir in basil. If not using right away, transfer to a container with tight-fitting lid and refrigerate up to 3 days or cool 30 minutes and freeze up to 3 months. Makes enough to coat 1 pound cooked pasta.


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