Greek spaghetti sauce
A delicious tomato basil sauce made with basic pantry ingredients
- 2 lbs ripe tomatoes grated or 3½ cups canned San Marzano D.O.P. tomatoes
- 1 medium red onion diced
- 2-3 garlic cloves minced
- 5-6 fresh basil leaves coarsely chopped
- 1 bay leaf
- 1 pinch dry oregano
- brown sugar optional
- cinnamon stick
- 4-5 cloves
- 3 tablespoons extra virgin olive oil
- sea salt
- freshly ground pepper
- parmesan cheese
- fresh basil leaves
Add 2-3 tablespoon olive oil in a sauce pan. Add the diced red onion. Season with a pinch of salt. Sauté in medium heat for 2-3 minutes.
Add the garlic, a generous pinch of oregano, 3-4 cloves, the bay leaf, the cinnamon stick some freshly ground pepper and stir. Sauté for another 2 min.
Add the tomatoes and half a cup of water. Stir well. ( Optional: Add a teaspoon of brown sugar to balance the acidity of the tomatoes. You dont have to do that if you are using San marzanno tomatoes or seasonal fresh ripe tomatoes. Please use your judgement on this step. It is a matter of preference too) Add the chopped basil leaves. Stir well and bring to a boil for 1 min.
Lower heat and let sauce simmer for 45 min to an hour. Adjust sea salt and pepper to taste.
Add over cooked spaghetti or favorite pasta, with lots of grated cheese like Kefalotiri, Pecorrino romano, Parmesan or vegan Parmesan and some chopped fresh basil.
Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.
Calories: 97kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg