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- 1 (12 ounce) can whole peeled san marzano tomatoes (available at Italian specialty stores)
- 4 garlic cloves, thinly sliced
- 1 large yellow onion
- 1 tablespoon extra virgin olive oil
- 1 teaspoon marsala wine or 1 teaspoon sugar
- fresh basil leaf, soaked
- fresh oregano
- ground black pepper
- 1/2 red pepper (optional)
- 1Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).
- 2Add chopped onion and sliced garlic to pan, mixing evenly.
- 3When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).
- 4Cook the red pepper evenly on all sides, and then add the tomatoes.
- 5When you add the tomatoes raise the flame slightly.
- 6Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).
- 7When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.
- 8Add fresh basil, salt, pepper, and oregano.
- 9Cook the sauce a few more minutes longer.
- 10Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).
- 11Garnish pasta with parmesan cheese- Bon Apetite!
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Nutritional Facts for San Marzano Tomato-Basil Sauce
Serving Size: 1 (120 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 69.8
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 110.8 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 1.3 g
- Sugars 3.8 g
- Protein 1.2 g