Recipe No 310 sauce for poultry Original 2013 Adapted 2013

Tomato sauce for involtini

Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 500 g
Metric Imperial

Processes

  • Olive oil (1 tbsp)
    14 g
  • Garlic, chopped (6 cloves)
    18 g
  • White onion, chopped (⅓ onion)
    100 g
  1. 01
    Sauté to even golden brown.
  2. 02
    Turn heat to low.

  • Crushed tomatoes, canned (1 can)
    400 g
  • Oregano, dried
    1 g
  • Red chili flakes
    1 g
  • Bay leaves, dried
    1 g
  • Salt
    4 g
  • Pepper
    1 g
  • Lemon juice (1 tbsp)
    16 g
  1. 03
    Add to pan and stir to combine.
  2. 04
    Cover almost fully and cook for at least and up to .

  • Basil leaves, fresh, shredded (4 leaves)
    6 g
  1. 05
    Add to pan and stir to combine before serving.

Storing

keeps in an airtight container for 3 days

Food pairings

Involtini with prosciutto

Categorisation

Category
pasta sauce sauce sauce for meat sauce for poultry
Meal
dinner entrée
Cuisine
italian
Diet
vegetarian
Tags
involtini sauce