0 (0)

Category: Sauces and Condiments

Tomato Sauce

Monique Moore celebrated her 40th birthday with a dinner personally cooked by Andre Guerrero, chef of the hot new restaurant Linq. How did Moore lure Guerrero away from his high-profile job? Simple. He's her brother. Guerrero cooked most of the ... Read more

Total time: 45 minutes | Serves 4
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup chopped onion
  • 6 Roma tomatoes, peeled, seeded and diced
  • 1 tablespoon tomato paste
  • Salt, pepper

Step 1Heat oil in skillet over high heat. Add garlic and cook until lightly browned. Add onion and reduce heat. Cook over medium-high heat until onion is translucent, 5 minutes.

Step 2Add tomatoes and tomato paste and cook until tomatoes release juices and soften, 5 minutes. Season to taste with salt and pepper.

Each serving:
151 calories; 82 mg sodium; 0 cholesterol; 14 grams fat; 7 grams carbohydrates; 1 grams protein; 0.59 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Burnt coconut oil
Suzanne Tracht's horseradish cream
Basic vinaigrette
Achar (South Asian pickle)