Ready made tomato sauce is often very high in salt. When I made this recipe it didn't really need salt as the tomatoes were fresh and sweet. You decide. I did show the analysis with 1/2 tsp (2.5 ml) salt for the batch.
Makes 8 x 1 cup serving= 16 x 1/2 cup servings = 2 litres cooked and pureed.
36 Italian plum tomatoes
1 cup white onion, diced - 250 ml
2 cloves of garlic, minced
1 red hot chile pepper, minced (optional)
1 Tbsp olive oil - 15 ml
2 bay leaves, whole
2 Tbsp rosemary, fresh - 30 ml
1 cup basil, fresh - 250 ml
1/2 tsp each salt and pepper - 2.5 ml
1. Add ingredients to crock of a slow cooker. Cover and cook on HIGH setting. After 2 hours and when it is boiling, remove lid, stir and leave uncovered so moisture evaporates. Cook another 2 hours or until liquid reduced and mixture is thick like that below.
(c) Nancy Guppy, RD, MHSc.