Classic Tomato Sauce

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? onions, small, minced ???
??? garlic, chopped ???
??? olive oil ???
??? tomatoes, peeled, seeds removed ???
??? fresh basil ???
??? salt [optional] ???

Method

  1. Cook the onions and garlic in olive oil over medium heat for 2 to 3 minutes.
  2. Purée the whole tomatoes directly in the cooking dish or run them very briefly (do not liquefy) in the food processor to make a slightly rough purée before adding them to the onions.
  3. Add basil leaves and leave to simmer over low heat for 15 minutes. For a thicker sauce, let it simmer for 5 more minutes. Otherwise, remove the basil leaves and pour into a jar.
This sauce can be stored for about two or three days in the refrigerator and up to three months in the freezer.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

130

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

16 g

5 %

Fibre

4 g

17 %

Sugars

8 g

Net Carbs

12 g

Protein

3 g

Vitamin A

68 %

Vitamin C

91 %

Calcium

4 %

Iron

12 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Potassium, Vitamin A, Vitamin C
Good source of  :
Fibre, Folacin, Manganese, Vitamin B6, Vitamin E, Vitamin K
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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