- Preparation time: 5 minutes
- Cooking time: 35 minutes
- Servings: About 900 ml
- Cost per serving: $2.57
- Storage: 3 days in the fridge. Can be frozen.
- Kitchen tools: Large pot, pot lid, cutting board, sharp knife, measuring cups and spoons, plate, can opener, colander, wooden spoon, plate.
- This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 5 ml (1 tsp) canola oil
- 1 small yellow onion, finely chopped (about 125 ml / ½ cup)
- 3 garlic cloves, finely chopped
- 1 can (156 ml) tomato paste
- 1 can (796 ml) diced tomatoes
- Salt and pepper to taste
- Tabasco-style hot sauce (optional)
1. In a large pot over medium-high heat, cook the onion and the garlic cloves in the oil for 2 minutes, or until browned.
2. Add tomato paste and diced tomatoes. Add salt, pepper and hot sauce (if using).
3. Bring to a boil, then lower heat and gently simmer the sauce.
Variation: Add vegetables and a source of protein to the sauce. Beef, poultry, tofu and beans will taste great in the tomato sauce.
4. Cover, leaving a small space for steam to escape, and cook over low heat for 30 minutes.
5. Serve immediately with pasta or refrigerate for future use.