|per 1 serving|
|Fat 7 g||11 %|
|Saturated 1 g
+ Trans 0 g
|Cholesterol 0 mg|
|Sodium 30 mg||1 %|
|Carbohydrates 31 g||10 %|
|Fibres 7 g||28 %|
|Sugars 21 g|
|Protein 5 g|
|Vitamin A||35 %|
|Vitamin C||70 %|
|* DV = daily value|
Grilled Tomato Sauce
|Yield : 4 servings||Prep Time: 15 minutes|
|Level : Easy||Cook Time: 40 minutes|
- 2 kg (4 lbs.) ripe Italian tomatoes, halved and seeded
- 30 ml (2 tbsp.) olive oil
- 1/2 Spanish onion, minced
- 4 cloves garlic, minced
- 60 ml (1/4 cup) white wine
- 30 ml (2 tbsp.) sugar
- 250 ml (1 cup) basil leaves
- salt and pepper, to taste
Preheat the barbecue to medium-high heat.
Place tomatoes flesh-side down on a pre-oiled grill. Cook for 5 minutes or until tomatoes are grilled, with wrinkled skin. Remove from heat and let cool. Using a paring knife, remove skin and eye. Dice and set aside.
Heat oil in a large pot over medium heat. Add onion and garlic and cook for 5 minutes or until onions are translucent and garlic is slightly brown. Add tomatoes, white wine, sugar and basil leaves. Salt and pepper to taste.
Reduce heat to medium-low, partially cover sauce and simmer 30 minutes or until tomatoes soften and sauce thickens. Stir occasionally while cooking.
Tomato Sauce with Basil and Orange
When sauce has finished cooking, add the zest and juice of one orange and 30 ml (2 tbsp.) roughly chopped basil.
Curried Tomato Sauce with Black Olives
When sauce has finished cooking, add 20 ml (4 tsp.) mild curry paste and 60 ml (1/4 cup) roughly chopped Kalamata olives. Garnish with goat cheese crumbles just before serving (optional).TIP: For a smoother sauce, purée in a blender until the desired texture is achieved. Puréed sauce will be more orange in colour.