Advertisement

Tomato Pasta Sauce

0

  • Makes4 to 6 servings

Tip 1 If your picky eater protests against vegetable chunks, try this trick: Make sauce ahead of time; cool, remove bay leaves, then purée in a food processor (or with a hand blender that goes right in the pot), until smooth. Tip 2 You can get a head start on future dinners by doubling the recipe (you'll need to increase the cooking time slightly). This sauce freezes beautifully.

Ingredients

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 stalk celery, chopped

  • 1/2 tsp salt

  • 4 garlic cloves, minced

  • 2 cans diced or whole plum tomatoes

  • 2 bay leaves

  • 1 1/2 tsp dried oregano

  • 1 1/2 tsp dried basil

Instructions

  • Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt. Cook just until tender, about 5 minutes. Add garlic and stir.

  • Add tomatoes. Mash with a potato masher to crush them into smaller pieces (especially with whole tomatoes). Add bay leaves, oregano and basil. Bring to a boil, reduce heat and simmer, stirring occasionally, until slightly thickened, 20-25 minutes.

  • Makes 6 cups (1.5 L), enough for 4-6 dinner servings.

  • In a serving: 83 calories, 2.7 g protein, 2.7 g fat, 14.6 g carbohydrates, 3.1 g dietary fibre, 22 mcg folate, 107 mg calcium, 3.0 mg iron

This article was originally published on Mar 01, 2010

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

Advertisement
Advertisement