| 3⅓ cups | Tomatoes, red, canned, in tomato juice, no salt added | |
| ¼ cup 1 tbsp | Butter, unsalted | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 1 tsp | Salt, Kosher salt, table salt | |
| 2 lb | altogether (view nutrition facts) |
Preparation
- Serving size:3.60 oz (calculated)Notes: 1/3 cup or 80 g
- Peel the onion and cut it in half.
- In a pot over medium heat, bring the tomatoes, butter and onion to a simmer.
- If you can get them, use San Marzano tomatoes.
- Simmer for 45 minutes. Stir occasionally, crushing the tomatoes on the side of the pot.
- Discard the onion.
- Season to taste. You may not need to add any salt, especially if using canned tomatoes that are salted.
- Enjoy, for example with a bowl of pasta, optionally sprinkled with some freshly grated parmesan.
- You can store the sauce in an airtight container. It will keep for up to two weeks in the fridge or 6 months in the freezer. For best results, thaw overnight before reheating.
Meal Prep Tip
- Calorie count72 kcal
- % of calories by macros
Fat 77.8 % 56 kcal 6.6 g Net Carbs 13.9 % 10 kcal 2.6 g Dietary Fiber 4.2 % 3 kcal 1.8 g Protein 4.2 % 3 kcal 0.8 g - Approx. WW SmartPoints™2.8
- Cholesterol 16.9 mg
- Sodium 271.4 mg
- Fat 6.6 g
- Saturated Fat 4 g
- Trans Fat 0 g
- Carbohydrates 4.4 g
- Dietary Fiber 1.8 g
- Total Sugars 2.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 0.8 g
- Calcium 32.2 mg
- Iron 0.5 mg
- Magnesium 9.4 mg
- Potassium 176.9 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 73.2 mcg
- Vitamin B12 0 mcg
- Vitamin C 11.4 mg
- Folate 8.1 mcg
- Folic Acid 0 mcg