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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a big pot on the stove. | 2. Add olive oil and onions and let the onions cook down over medium-high heat. Keep stirring. | 3. Meanwhile, chop and smash your garlic and then use your chef's knife to press the sea salt into the garlic in a grating motion, making a pulp. | 4. Open your cans of tomatoes. Cut each of the whole tomatoes in half. | 5. Once onions have cooked down, add the garlic. This part is important. Don't let the garlic fry. This will happen quickly if you turn your back. | 6. Let the garlic begin to cook down, and then immediately add all the tomatoes. | 7. Let this cook for at least 20-30 minutes. The longer it cooks, the thicker your sauce will be. | 8. Loosely chop the basil (leaves only), and add to sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	cup		-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	5			-	-	-	-
sea salt	1/2	tablespoon		-	-	-	-
tomato sauce	1	can		-	-	-	-
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
tomato	1	can		80.4198	17.3796	3.9316	0.8936
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768

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