Tomato sauce is usually eaten with meat and vegetables, but large he gained popularity as a sauce to pasta. Tomatoes have a rich aroma, high in liquid and soft pulp, therefore from they get a great sauce. This recipe allows to process tomatoes that are not suitable for other dishes – overripe, cracked or rumpled. In addition, sauce from such Tomatoes turn out to be more sweet and tasty. The nutritional value of one servings: (total 16) (total 4 tbsp.) Calories 44, total fat 4 g. saturated fats, proteins 1 g, carbohydrates 3 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 16 Amount: 4 tbsp. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 medium overripe and cracked or crushed tomatoes
- 1/4 Art. olive oil
- 4 cloves of garlic, cut into thin slices
- 1/4 medium-sized onion heads, diced (about 3 Art. l.)
- 3 sprigs of fresh thyme
- 1 small bunch of fresh basil, chopped leaves
Recipes with similar ingredients: tomatoes, garlic, onions, thyme, basil
Recipe preparation:
- Cut off the crushed, cracked, or moldy parts of the tomatoes and throw it away. Coarsely chop the tomatoes, keep the leaked ones the juice.
- In a medium-sized saucepan, heat the oil on moderately high heat. Sauté garlic and onion in it, stirring, until they are browned, about 5 minutes. Add tomatoes and about half the juice (pour the rest), thyme, basil leaves and bring to a boil. Reduce heat and simmer at low boil, without lid, until the sauce thickens, from 25 to 30 minutes.
- Remove and discard the thyme. Stir in 1.5 tsp. salt and add pepper to taste. Serve immediately or store the sauce locked in the refrigerator for up to three days or in the freezer until two months.
