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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the diced onion in a little bit of olive oil, butter, or cooking spray, in a medium saucepan over medium heat. (If you like garlic, you could add a few diced garlic cloves too). | 2. Add the stewed tomatoes and the tomato paste. Stir to combine. | 3. Add the brown sugar. Start with just 1/2 a cup. If you like it sweet, keep adding more. Here is when you can add salt, pepper, and any herbs like basil and oregano. | 4. Turn the heat down to low and simmer for at least an hour. Stir every so often. The stewed tomatoes will keep breaking down the longer you cook it, so you can keep going for a less chunky sauce. The perfect sauce for any pasta that can also be used as a pizza sauce, or for meatballs, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
brown sugar	1	cup		836.0	215.798	0.264	0.0
onion	1/2		diced	22.0	5.1370000000000005	0.605	0.055
herb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.