Basic Tomato Pasta Sauce - The University of British Columbia Athletics

Basic Tomato Pasta Sauce



Ingredie nts • 150 mL (about 1 5.5 fl oz. can) of tomato paste • 796 mL (or 1 28 fl oz. can) of tomato puree • 2 tbsp olive oil • ½ a medium white onion, diced • 1 bay leaf • ½ tsp dried oregano • 1 garlic clove, minced • pinch of salt



Making it 1. Mix the tomato puree with the tomato paste until smooth. 2. Heat olive oil in a saucepan over medium heat. 3. Add onions, bay leaf, oregano, garlic and salt to saucepan 4. Cook, stirring often, until the onion is translucent, about 10 minutes. 5. Add tomato mixture, stirring constantly until sauce begins to boil. 6. Lower the heat and continue to simmer for about an hour, stirring frequently to avoid burning the bottom of the pot.



NUTRITION FACTS Servings: 4 PER SERVING Calories (kcal): 519 Fat (g): 29 Carbohydrate (g): 65 Fiber (g): 5.6 Protein (g): 14

TIPS & HINTS Add chili pepper flakes for extra spice. This sauce can be frozen and used as a base for Bolognese, ratatouille, soup and pasta dishes

A SPORTS NUTRITION PUBLICATION © THE UBC DEPARTMENT OF ATHLETICS AND RECREATION, APRIL 2016