Wednesday, 23 July 2014

Italian Plum Tomoto sauce and Spaghetti - Dinner on "I" Day

Well we've arrived at Dinner on "I" day and I'm using ITALIAN PLUM TOMATOES

I made Italian Plum Tomato sauce with Spaghetti. Ok so I actually didn't make the sauce (as I couldn't find any Italian Plum Tomatoes in my area), but I bought this sauce from a health food market and the ingredients are what I would use WHEN I can make my own the next time. Italian plum tomatoes are really the ONLY tomatoes that are best to use when making a tomato sauce for spaghetti, as they are grown in volcanic soil in Italy and are the richest in nutrients and flavour, compared to your "every day" tomatoes grown in my region. (Unless you're lucky enough to live in or near Italy). This sauce is so delicious in it's "tomato-ee" goodness and brings enough flavour to any pasta dish all on its own, without having to add cheese or other additions as well. Yummy!

Servings: 4


4 28 oz cans imported Italian plum tomatoes with basil (try to find San Marzano, it makes a huge difference in flavour)
2 Tbsp extra virgin olive oil
6 Tbsp minced onion
1 Tbsp dried basil
2 Tbsp dried oregano
1 Tbsp salt
1 tsp freshly ground black pepper
3 cloves fresh garlic, minced
8 leaves fresh basil leaves, finely chopped


1. Drain tomatoes, reserving the liquid. Using your hands, crush the tomatoes, gently breaking them into small pieces, removing and discarding the hard core from the stem end. (or pulse in food processor a few times, for a little chunkiness) Remove any skin or tough membranes. Set aside.
2. Heat oil in large sauce pan over medium-low heat. Add onions to pot and sauté for 5 minutes or until translucent and soft. Stir in garlic, basil, oregano and salt and sauté for an additional 30 seconds.
3. Add tomatoes and tomato liquid and bring to a boil. Reduce to a low simmer and cook for 5 - 6 hours, stirring occassionally or until sauce is thick and the aroma in your house is driving you crazy. Add fresh basil and remove from heat. 


Tomatoes are packed with Lycopene, which is an antioxidant that fights the free radicals that can interfere with normal cell growth and activity. These free radicals can potentially lead to cancer, heart disease and premature aging. 

An average tomato contains Potassium, phosphorus, magnesium, calcium, selenium and iron and these minerals will not be lost when canning tomatoes. 

Italian Plum Tomato
(1, fresh)

Fiber  0.74 g
Protein  0.55 g
Sugars  1.63 g
Vitamin A  516.44 IU
Vitamin C  7.87 mg
Calcium  6.2 mg
Iron  0.17 mg

Are you consuming Italian Plum Tomatoes?

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