Italian sauce
A source of antioxidants and vitamins, this sauce supports heart health and the immune system. Its rich flavor and aroma from garlic and basil make it an ideal complement to a variety of dishes.
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | |
| DASH | |
| GAPS | |
| Low Lectin Diet | |
| Low Histamine Diet | |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | |
Cut the tomatoes (1 kg) crosswise and blanch them in boiling water. Leave for 10-15 minutes, then peel and dice.
Place the diced tomatoes in a heavy-bottomed pot and set over medium heat.
While the tomatoes are cooking, finely chop the onion (100 g) and garlic (25 g) or pass them through a meat grinder with a coarse grate.
In a deep skillet, heat olive oil (1 tbsp) and sauté the onion until transparent over medium heat, then add the garlic and continue cooking for a few more minutes.
Transfer the sautéed onion and garlic to the pot with tomatoes. Cook everything together over medium heat for another 15-20 minutes.
After that, add the remaining ingredients:
- tomato paste (50 g)
- fresh basil (1/4 bunch)
- dried basil (1/4 handful)
- bay leaf (1 pcs)
- salt (0.5 tbsp)
- black pepper (1 g)
- whole black pepper (3 peas)
- red chili pepper (on the tip of a knife)
- erythritol (0.5 tsp)
Simmer the sauce on low heat for 30 minutes, stirring occasionally to prevent burning and to allow it to thicken well.
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