This slow-cooked tomato sauce recipe takes a little time but yields incredible results. Use it as a topping for chicken or salmon, stir it into a soup or stew, or use it as the base for an amazing pasta sauce.

Michael Solomonov
Source: EatingWell Magazine, March/April 2015


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy saucepan over medium heat. Add garlic and coriander and cook, stirring, until very fragrant, 1 to 2 minutes. Add tomatoes and salt. Bring to a simmer. Reduce heat and cook at a bare simmer, stirring occasionally, until the liquid is completely evaporated and the oil looks separated from the tomatoes, 4 to 6 hours.

  • To hard-boil eggs, place in a medium saucepan, cover with 1 to 2 inches water and bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Drain and cover the eggs with ice-cold water; let stand until cool. Peel and refrigerate until ready to use.

  • Serve the tomato sauce garnished with egg slices and cilantro.


Make Ahead Tip: Cover and refrigerate for up to 3 days; let come to room temperature or reheat before serving.

Nutrition Facts

185.1 calories; protein 4.2g 8% DV; carbohydrates 4.8g 2% DV; exchange other carbs 0.5; dietary fiber 2.1g 8% DV; sugars 2.1g; fat 16.8g 26% DV; saturated fat 2.8g 14% DV; cholesterol 93mg 31% DV; vitamin a iu 540.5IU 11% DV; vitamin c 13.1mg 22% DV; folate 19.7mcg 5% DV; calcium 57.8mg 6% DV; iron 1.1mg 6% DV; magnesium 13.4mg 5% DV; potassium 231.5mg 7% DV; sodium 255.2mg 10% DV; thiamin 0.6mg 58% DV.