The key to this simple, tasty sauce is using good-quality tomatoes, such as the San Marzano variety. This recipe makes double the amount of sauce you need for these baked pastas, but it freezes well, so enjoy leftovers tossed with spaghetti and grated Parmesan cheese for a quick weeknight meal.
- Portion size 2 servings
- Credits : Canadian Living Magazine: October 2010
Ingredients
Method
In large saucepan, heat oil over medium-high heat; sauté onion and garlic until softened and translucent, about 3 minutes.Stir in tomatoes, breaking up with spoon. Stir in tomato paste, water, basil, parsley, bay leaves and salt; bring to boil. Reduce heat to medium-low; simmer, covered and stirring frequently to prevent scorching, for 30 minutes.
Discard bay leaves, basil and parsley.
Nutritional facts Per 1/4 cup (60 mL) : about
- Sodium 148 mg
- Protein 1 g
- Calories 34.0
- Total fat 2 g
- Potassium 213 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
%RDI
- Iron 6.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 15.0
