Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
203
Calories
3g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups olive oil
- ½ onion , or an equal amount of shallots
- 3 cloves of garlic , minced
- 1 can (28 ounces ) crushed tomatoes (Cento brand is best)
- 5–6 leaves basil , julienned or minced
- 1 tsp salt
- Several cranks of ground black pepper
- 1 tbsp Italian seasoning (optional)
Directions
1
Heat olive oil in skillet or pot over medium-high heat. Add garlic, onions, salt, pepper, and Italian seasoning, if desired.
2
Turn the heat down to low and add tomatoes.
3
Cook over low heat for 15 minutes, stirring occasionally.
4
Taste a spoonful of the sauce, and season with salt to taste; taste again and salt as needed.
5
After it is salted to your taste, stir in the basil and remove from the heat.
6
Serve however you like and enjoy!
Recipe sourced from
wikibooks