Authentic Italian Tomato Sauce
Servings: 300 g
Almost instant and simply delicious. No need to buy ready-made when you can do this so easily.
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Ingredients
- 20 g extra virgin olive oil (U.S. option HERE)
- 1 garlic clove - finely sliced
- 1 shallot - finely sliced
- 300 g tomato passata - or chopped tomatoes if you prefer a chunkier version
- 10 g tomato purée
- ¼ tsp grated nutmeg
- ¼ tsp ground cloves
- 2 tsp dried mixed Italian herbs (basil, oregano, thyme, rosemary)
- 1 sprinkle ground white/black pepper
- ½ tsp fine himalayan pink salt (U.S. option HERE)
Instructions
- place oil in a small saucepan, add sliced garlic and shallot, and cook over medium-low heat until soft (about 2 minutes).20 g extra virgin olive oil, 1 garlic clove, 1 shallot
- discard garlic and shallot, add all ingredients, stir, bring to the boil, then put the lid on and turn the heat down to a very gentle simmer.300 g tomato passata, 10 g tomato purée, ¼ tsp grated nutmeg, ¼ tsp ground cloves, 2 tsp dried mixed Italian herbs, 1 sprinkle ground white/black pepper, ½ tsp fine himalayan pink salt
- after 3 minutes, remove pan from heat source and leave it to cool.
- taste and adjust seasoning if required, then transfer to a jam jar, put the lid on and keep refrigerated.
Notes
Macros (whole 300g batch): Kcal 243; F 19g; NC 11.5g; P 4.5g
Macros (100g): Kcal 81; F 6.3g; NC 3.8g; P 1.5g
The sauce will become denser as it cools. Once you're ready to use it, add a little water if you feel that it is too concentrated.
Keep refrigerated for up to 2 weeks.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 60g | Calories: 49kcal | Carbohydrates: 2.3g | Protein: 0.9g | Fat: 3.8g
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