Best-Ever Italian Tomato Sauce (for Spaghetti!)
- RECIPE MAKES: 6-8 serves
- PREP TIME: 10 min
- COOK TIME: 30-40 min
This is the classic red sauce, use on low protein pasta of any size or shape. We suggest making a full batch, even if you don’t use it all in one meal. Leftovers store well in an airtight container in the refrigerator for up to 5 days, and much longer in the freezer. Bon appetite!
Heat oil in a large, heavy based frying pan. Add capsicum, oregano, and salt, and sauté over medium-heat 10min., until capsicum is just softening.
Add tomatoes, tomato paste, honey, and black pepper. Use a spoon to break up the tomatoes into bite sized pieces. Bring to the boil, lower heat, simmer, partially covered, 20-30min.
Add garlic, cook further 10min. At this point the sauce can sit for up to several hours, or be refrigerated for up to 5 days.
Heat gently before serving, add parsley and basil during the last minutes. Serve with low protein spaghetti and dairy free grated parmesan cheese (if desired).
TOP TIPS
Try and use the best quality tomatoes you can find, Mutti Polpa tomatoes are 100% Italian tomatoes, and usually available at large supermarkets. If you cannot find these, other brands will still taste amazing. Your favourite green grocer is a good option to source the best capsicums, and fresh herbs.
Try adding variation to the sauce by adding minced celery and diced zucchini, or some steamed cauliflower (check protein allowance), at step 2.
- 3 Tbsp olive oil
- 2 medium-sized red capsicums, diced
- 2 tsp dried oregano
- 1 ½ tsp salt
- 800g canned chopped tomatoes
- 170g tomato paste
- 1 Tbsp honey
- lots of black pepper
- 6 large cloves garlic, minced
- handful fresh flat leaf parsley
- handful fresh basil leaves, chopped
- Mevalia low protein spaghetti, prepared as per manufacturer’s directions
- Grated dairy free parmesan cheese (i.e., Biocheese Parmesano)
