1 large can diced tomatoes – $3.28 (I use Muir Glen organic and you can find it on sale for 2 for $4. If you have some extra $$ at that time, it’s a good time to stock up)
1 oz onions, minced – $0.08
1 tbsp Olive oil $0.29
3 cloves Garlic, minced $0.15
1 tbsp tomato paste $0.08
a celery segment (if I have it around, I usually do) ) $0.10
Thyme, oregano, parsley, salt, pepper, and sugar to taste $0.15
Total @ 1/3 cup serving – $0.69
Calories: 56 Fat: 2.3 Protein: 0
Heat olive oil in a sauce pan.
Add minced onions and sweat to soften, mixing with a wooden spoon.
Do not let the onions burn.
Add the tomato paste and combine.
Add the garlic, chopped tomatoes, spices, and celery segment.
Season with salt and pepper to taste.
Cover with a round piece of parchment paper or splatter guard and cook until the water has completely evaporated.
This sauce is fine as is, but typically, I take out 1/3 cup of this sauce, and put it in a pan, and freeze the rest for later use. Then I make Tomato Concassee with Cream by adding 1 1/2 tsp cream, stirring, and heating until thickened to the desired consistency
This brings the total for the sauce to –