Filetto di Pomodoro (Tomato Sauce)

Gina shared this lovely tomato sauce recipe on her Weight Watchers blog in February of ‘09.  I just got around to making it last week, and you’ll see why on Monday ;)

Her friend’s recipe does call for Tuttoroso imported tomatoes, but I was unable to find those in my local grocery store.  Thus, I used San Marzano tomatoes.   I also halved the recipe.  Additionally, in the small amount of cooking that I’ve done, I’ve also found that adding more carrots to a tomato sauce helps with a sweeter taste.  Thus, at the end, if you’d like the sauce a little sweeter, you might try adding more carrots before trying to add some sugar.  Just a Krista Kooks suggestion.

This is a fabulous tomato sauce, and I think you’d be hard pressed not to love it!

Ingredients
Servings: 4
1 (28 oz) can San Marzano tomatoes
3 cloves garlic, smashed
1 1/2 tsp olive oil
1/4 large onion finely chopped
1/2 cup carrots, finely chopped
1/4 cup fat free chicken stock
fresh basil

Directions
Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.

Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.

Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.