1 medium onion
1 28-ounce can canned whole, peeled tomatoes
3 tablespoons olive oil
1 tablespoon unsalted butter
Salt and freshly ground pepper to taste
Cut the onion in half so that some of the root end is still attached to each half. Peel both halves. Put the tomatoes in a heavy saucepan with the onion, olive oil and butter. Bring to a boil over a medium heat, then reduce heat to medium low and simmer, uncovered for 45 minutes, stirring occasionally and breaking the tomatoes up with a spoon.
Remove and discard the onion. Season with salt and pepper to taste.
Makes about 2 cups sauce
Makes 4 servings
Serving size: about ½ cup
Per serving: Calories 162; Total Fat 13g; (Sat Fat 3g, Mono Fat 8g, Poly Fat 2g); Protein 2g; Carb 10g; Fiber 2g; Cholesterol 8mg; Sodium 424mg
Excellent source of: Vitamin C
Good source of: Vitamin A
Copyright 2017 Ellie Krieger. All rights reserved.