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Filetto di Pomodoro

Garlic and onion perfume the olive oil, releasing their sweetness into crushed tomatoes and a touch of stock that bubble gently for nearly an hour. Carrots lend a mellow note while basil stirred in at the finish brightens each spoonful with garden freshness.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Filetto di Pomodoro
Total
58 min
Prep
10 min
Cook
48 min
Serves
8

Nutrition per Serving

Calories
91
Protein
1g
Carbs
16g
Fat
2g
Fiber
4g

Ingredients

  • 2 28 oz cans imported crushed tomatoes (Tuttoroso)
  • 3 clove garlic (smashed)
  • 1 tbsp olive oil
  • 1/2 large onion finely chopped
  • 1 cup carrots (finely chopped)
  • 1/2 cup fat free chicken stock
  • fresh basil

Instructions

  1. Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
  2. Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.
  3. Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.