ALL PURPOSE TOMATO SAUCE
Vegan Italiano by Donna Klein
Use this multipurpose tomato sauce on pasta and vegetables, as well as pizza.
Makes About 2 1/4 Cups
Ingredients
1 tablespoon extra-virgin olive oil
3 large cloves garlic, finely chopped
1 (28-ounce) can plum tomatoes, chopped, juices included, or 2 pounds ripe plum tomatoes, peeled and chopped, accumulated juices included
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
Salt and freshly ground black pepper, to taste
Directions
In a large deep-sided nonstick skillet, heat the oil over medium heat.
Add the garlic and cook, stirring often, until lightly browned but not burnt, about 2 minutes.
Add the tomatoes and their juices, tomato paste, oregano, thyme, salt, and pepper; bring to a brisk simmer over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until reduced to about 2 1/4 cups, about 20 minutes for fresh tomatoes, or 30 minutes for canned tomatoes.
Use as directed in recipe. (Completely cooled sauce can be refrigerated, covered, up to 3 days.)
PER SERVING (Per 1/4 Cup)
Calories 36; Protein 1 g; Total Fat 2g; Sat. Fat Og; Cholesterol 0mg; Carbohydrate 5g; Dietary Fiber 1 g; Sodium 217mg
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