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.
Nutrition per serving may change if servings are adjusted.
½ cup extra-virgin olive oil
5 cloves garlic, thinly sliced
2 tablespoons ground coriander
1 28-ounce can whole tomatoes
¾ teaspoon kosher salt
4 large eggs
Fresh cilantro leaves for garnish
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.
185 calories;17 g fat(3 g sat); 2 g fiber; 5 g carbohydrates; 4 g protein; 20 mcg folate; 93 mg cholesterol; 2 g sugars; 0 g added sugars; 541 IU vitamin A; 13 mg vitamin C; 58 mg calcium; 1 mg iron; 255 mg sodium; 232 mg potassium