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Suggest a better descriptionCombine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
Finely chop the reserved browned garlic cloves and add to the sauce.
Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 88 | ||
Calories from Fat: 43 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 267.3mg | 9 % | |
Potassium 509.2mg | 13 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 8.2g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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