Basic tomato sauce
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 1.5 liters (6 cups)
3 Tbsp (45 mL) Maison Orphée Extra Virgin Olive Oil
2 onions, chopped
5-6 cloves garlic, minced
2 large cans (796 ml or 28 oz) diced tomatoes
Maison Orphée Sea Salt with Herbes de Provence
Pepper to taste
1 tsp (5 mL) oregano
1 pinch of sugar
Heat the olive oil in a saucepan over medium heat and cook the onions for 4-5 minutes, until they become transparent. Add the garlic and cook for a few seconds before adding the remaining ingredients. Bring to boil and then simmer uncovered over low heat for 25 to 30 minutes. Place the mixture in a food processor. Adjust seasoning if necessary.
This basic recipe can be used to make lasagne, cannelloni, chili, stuffed peppers or simply spaghetti sauce topped with lean meat, lentils or tofu, roasted vegetables (eggplant, peppers, mushrooms).
For a thicker sauce (for pizza), simmer an extra 5 minutes.The extra sauce can be frozen. Keeps up to 2 months in the freezer.