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Reneeb

Tomato Sauce

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 1tsp tsp(5 mL) (5 mL) olive oil
  • 2 cloves garlic , minced2 2cloves garlic, minced
  • 1 onion , chopped1 1oniononions, chopped
  • 1 tsp dried basil 1 1tsp tsp(5 mL) (5 mL) dried basil
  • 1/2 tsp dried oregano 1/2 1/2tsp tsp(2 mL) (2 mL) dried oregano
  • 1/4 tsp salt 1/4 1/4tsp tsp(1 mL) (1 mL) salt
  • 1/4 tsp pepper 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
  • 1 tbsp tomato paste 1 1tbsp tbsp(15 mL) (15 mL) tomato paste
  • 1/2 tsp granulated sugar 1/2 1/2tsp tsp(2 mL) (2 mL) granulated sugar
  • 2 tbsp chopped fresh parsley 2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley
  • 1/2 carrot , grated1/2 1/2carrotcarrots, grated
  • 1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes

Details

Preparation

Step 1

In large saucepan, heat oil over medium heat; cook garlic, onion, carrot, basil, oregano, salt and pepper, stirring often, for 5 minutes or until onion is softened.

2. Add tomatoes, breaking up with spoon. Stir in tomato paste and sugar; bring to boil. Reduce heat to medium; simmer for about 20 minutes or until thickened. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days or freeze for up to 1 month. Reheat to serve.) Stir in parsley.

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