Pomodoro Sauce with Spaghetti
- Total Time
Although great on pasta, this sauce also makes a terrific topper for grilled fish or boneless, skinless chicken breasts.
regular butter1 Tbsp
uncooked onion(s)1 small, finely chopped
garlic clove(s)4 medium clove(s), minced
fresh tomato(es)3 pound(s), ripe, beefsteak or other large tomatoes, seeded and diced (see Note)
reduced-sodium chicken broth½ cup(s), fat-free
basil¼ cup(s), fresh, chopped
fresh parsley2 Tbsp, fresh, chopped
table salt½ tsp
fresh thyme½ tsp, fresh, stemmed
ground nutmeg¼ tsp, or freshly grated nutmeg
black pepper¼ tsp, freshly ground
cooked whole-wheat spaghetti6 cup(s), kept hot
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
- Add the tomatoes; cook, stirring frequently, until they begin to break down, about 4 minutes. Pour in the broth, then add the basil, parsley, salt, thyme, nutmeg, and pepper.
- Bring the mixture to a boil, reduce the heat, and simmer, uncovered, very slowly for 30 minutes, until somewhat thickened, stirring once in a while.
- Pour the sauce into a large blender or a food processor fitted with the chopping blade, working in batches if necessary. Puree, then return to the saucepan and heat over medium heat or pour into plastic containers, Cool to room temperature then freeze. Yields 1 cup of spaghetti and about 3/4 cup sauce per serving.