Neapolitan Tomato Sauce - Italian, 10g Carbohydrate; 2g Dietary Fiber

Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 garlic cloves -- peeled and crushed
1/4 cup olive oil
2 pounds very ripe tomatoes -- coarsely chopped
1 pinch sugar
salt and freshly ground pepper to taste
To serve: -- cooked pasta for 4 people
freshly grated Parmesan cheese

Gently saute garlic in olive oil in a large saucepan. After 1-2 minutes add tomatoes, sugar, salt and pepper. Bring to a boil and cook over medium heat for 10-15 minutes, stirring frequently. The tomatoes should cook down to a thick sauce. Use sauce as it is or puree in a blender. Spoon sauce over pasta or toss together. Serve with freshly grated Parmesan cheese. Makes 4 servings.

VARIATION:
1. If tomatoes are not quite ripe, add 1 T. tomato puree or use two cans of tomatoes instead. With the latter, continue cooking until liquid has evaporated.
2. Add 1 small peeled minced onion or 1 seeded minced green or 1 minced green or red chile pepper with garlic.

IN the eighteenth century Naples became the Italian home of tomatoes from the New World. The cooks did not bother to peel the tomatoes but they did remove the seeds before coarsely chopping them. It is only in recent times tomatoes have been peeled for a tomato sauce.
Per Serving (excluding unknown items): 165 Calories; 14g Fat (72.7% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 26093 0 0 0 0