DENIO RIGACCI/iStock/Getty Images
Tomato sauce is the ideal accompaniment for pasta and other dishes. Its basic preparation can be enriched by the addition of meats, fish, vegetables and herbs according to taste and preference. For optimal taste, texture and consistency, it is important to cook and reduce the tomato sauce by following simple steps. Canned tomatoes normally used for the preparation of sauces are a healthy and low-fat food choice. There are between 17 and 42 calories in 100 g of canned tomatoes.
Chop an onion or crush garlic, depending on your preference.
Add to a medium saucepan and place on the stove at medium heat. Cook the onions or the garlic for about five minutes, or until soft and lightly browned.
Pour tomatoes and juices from the can into the saucepan. Add water to the can to rinse out any residual sauce and pour into the saucepan. Add salt, pepper and a pinch of sugar to cut the acidity of the tomatoes. Bring to a gentle boil, cover and simmer.
Cook the sauce until it reaches a thick and rich consistency. This will take approximately 30 to 45 minutes, depending on the type of tomatoes used.
Related Articles
How to Make Salmon in a Crock Pot
How to Blanch, Peel, & Freeze Whole ...
How to Improve Jar Spaghetti Sauce With ...
How to Make a Fruit Reduction
How to Cook Sauerkraut and Kielbasa ...
How to cook bean sprouts
How to Keep Tomatoes Fresh
How to Cook Hominy in a Slow Cooker
How to Pickle Brine Sausage
How to Store Cooked Ground Beef
How to Make Tomato Bruschetta
How to Store Apples
How to Make Fish Taco Sauce
How to Make Cayenne Pepper Sauce
How Long Does It Take to Cook Linguine?
How to Make Really Good Lemonade
How to Cook Penne Rigate Noodles in the ...
How to Freeze Stewed Tomatoes
How to Make Fresh Strawberry Frosting ...
How Long Can You Refrigerate Nacho ...
References
Resources
- "The Sauce Bible: Guide to the Saucier's Craft"; David Paul Larousse; 1993
Writer Bio
Damiana Chiavolini started writing in 2001. Her research and reviews have appeared in scientific journals, including "Infection and Immunity" and "Clinical Microbiology Reviews." Chiavolini holds a Ph.D. in biotechnology from the University of Siena, an M.S. in medical microbiology from the London School of Hygiene and Tropical Medicine, as well as a B.S. in biological sciences from the University of Leicester.
Photo Credits
DENIO RIGACCI/iStock/Getty Images