Fresh Tomato Spaghetti Sauce
pasta and classic tomato sauce
Canned tomatoes and tomato sauce top both containing a high concentration of Lycopene.
In addition, they’re lower in fat and calories than other sauces such as Pesto and Alfredo
5 ripe tomatoes:
2 tablespoons olive oil
2 cloves of garlic
Half a chili pepper
2 tablespoons tomato paste
10 oregano leaves
5 basic leaves
1 tablespoon red wine vinegar
Half teaspoon paprika
1 teaspoon sugar
Half cup water
Salt and pepper to taste
A little shaved pecorino or parmesan
Scald and peel one tomato using this method: Cut an X on its base and cook for 30 seconds in boiling water. Remove with slotted spoon and peel.
Steam in a pot with olive oil, garlic, and the chopped chili pepper, for one minute. Add the remaining chopped tomatoes, sugar, paprika, basil, tomato paste, vinegar, and oregano. Cook on low flame for about 30 minutes.
Remove the pot from the flame and blend the mixture with an immersion blender until the sauce is smooth. Add salt and ground pepper to taste.
Tip: this sauce merges wonderfully with macaroni or pasta. Simply cook the pasta according to manufacturer’s instruction. Rinse in cool water and drain. Ladle sauce over the pasta and sprinkle with parmesan or pecorino.
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