Ingredients for Bev's Own Tomato Sauce
- Garlic Cloves
- Red Onion
- 1/2 cup chopped carrot
- Extra Virgin Olive Oil
- Crushed Tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- Black Pepper
- Sun Dried Tomato
- 1/4 cup Marsala wine
- 1/2 cup water
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How to Make Bev's Own Tomato Sauce
- Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium-high heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 2 cloves garlic, minced, and 1/2 cup chopped carrot. Cook until garlic is lightly golden, about 2 minutes.
- Stir in 28 ounces (1 large can) crushed tomatoes and 2 tablespoons tomato paste. Bring to a boil.
- Add 2 bay leaves, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour in 1/4 cup Marsala wine and 1/2 cup water. Return to a boil.
- Add 1/4 cup sun-dried tomatoes, oil-packed, drained.
- Reduce heat to low, simmer uncovered, stirring occasionally, for 30 minutes, or until the sauce has thickened to your desired consistency.
- Remove bay leaves. Taste and adjust seasonings as needed.
- Serve over your favorite pasta, pizza, or use as a base for other dishes. Serves 4-6.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
67g
Fat
7g
Carbs
10g
