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Add a photoServings: 1
Ingredients
- 1 med onion, finely minced
- 2 Tbsp. extra virgin olive oil
- 1 x 454g/500g can whole/minced Italian plum tomatoes
- 2 tsp concentrated tomato puree
- 1 Tbsp. white wine vinegar
- 3 tsp sugar
Directions
- In a large saucepan, gently saute/fry the onion in the oil till transparent.
- Add in the tomatoes and bring to the boil. Once simmering, add in the tomato puree, the vinegar and sugar. Simmer for a full hour, using a wooden spoon to break up any tomato pcs. If the sauce still has pcs of tomato, pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread thinly on pizza, use over pasta with a grated, strong, hard cheese, or possibly use as a base for more complex meat sauces for pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 163g | |
| Calories 334 | |
| Calories from Fat 240 | 72% |
| Total Fat 27.12g | 34% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 197mg | 6% |
| Total Carbs 22.82g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 17.29g | 12% |
| Protein 1.27g | 2% |
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