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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking. | 2. Add garlic and cook, stirring, for 2 minutes, do not brown. | 3. Stir in tomatoes with their juice, the salt and red pepper. | 4. Heat to boiling over high heat. | 5. Reduce heat to low and simmer, uncovered, for 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with the back of a spoon. | 6. For a smooth traditional texture, press tomato mixture through a food mill into a large bowl. | 7. Or leave the sauce as is for a hearty and chunky texture. | 8. Serve with pasta, such as fusilli or penne. | 9. Cool sauce slightly then spoon into jars or freezer proof containers. | 10. Store in refrigerator for up to one week, or in the freezer for up to 2 months. | 11. You can also can this for yourself or to give as a beautiful and tasty gift along with some dry pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup		-	-	-	-
garlic clove	6		crushed	-	-	-	-
italian plum tomato	4	cans		-	-	-	-
salt	1	tablespoon		-	-	-	-
red pepper flake	1 - 1 1/2	1/2	crushed	-	-	-	-

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