Peasant Sauce

By Kate Lawson / Detroit News Food Writer

  

  Recipe from cookbook author Sarah Leah Chase.

  

  1/2 cup fruity extra-virgin olive oil

  3 large yellow onions, chopped medium fine

  1 tablespoon salt

  2 1/2 tablespoons tomato paste

  1 35-ounce can plum tomatoes, undrained

  

  Heat oil in large saucepan over high heat until sizzling hot. Add the onion and saute, stirring frequently for 5 minutes. Reduce the heat to medium and cook the onions, stirring frequently, just until they begin to turn golden brown, about 25 minutes.

  Stir in the salt and tomato paste, add the canned tomatoes and simmer the sauce uncovered for 30 minutes. Toss with hot pasta or use as a topping for baked potatoes. The sauce can be frozen. Makes enough sauce for 1 1/2 pounds of pasta or 8 servings.

  Per serving: 183 calories; 14 g fat (2 g saturated fat; 69 percent calories from fat); 13 g carbohydrates; 0 mg cholesterol; 1,074 mg sodium; 2 g protein; 3 g fiber.

  65 minutes

  10 minutes to make

  55 minutes to cook

  You can reach Kate Lawson at (313) 222-6026 or klawson@detnews.com.