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Author Notes: Sometimes you just want a quick red sauce to line a baking dish or heat up with some pasta, and you do not feel like thawing a lump of sugo from the freezer. I cannot stand looking at the salt and sugar in the jars of sauce at the store... so this is pretty fast and it better. In fact, if you do not use the onions, it is pretty much on the same timescale as opening a jar. —Brian Coppola
Makes 5-6 cups
- 42 ounces peeled San Marzano tomatoes (28 oz and 14 oz cans)
- 1 sweet onion, diced finely and caramelized
- 2 tablespoons minced garlic
- 2 tablespoons oregano leaves
- 2 tablespoons basil leaves
- 1 tablespoon black pepper
- 1/4 cup EVOO
- Caramelize the onions in a small amount of hot oil. Near the end, add the garlic to lightly brown.
- Pour the contents of the tomato cans into a food processor.
- Add the spices, the oil, and the onions and garlic.
- Process the mixture to puree consistency.
- Can be used in dishes as is. I line the bottom of pans for (low carb crepe-based) manicotti, or use for layering with "low carb crepe-based lasagne), or heating for a few minutes with cooked (garbanzo-based) pastas.
- The before-cooking, crepe-based manicotti are shown in the picture, because an image of sauce alone was just too boring.
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