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. Source: EatingWell Magazine, March/April 2015

Michael Solomonov
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

185 calories; 16.8 g total fat; 2.8 g saturated fat; 93 mg cholesterol; 255 mg sodium. 232 mg potassium; 4.8 g carbohydrates; 2.1 g fiber; 2 g sugar; 4.2 g protein; 541 IU vitamin a iu; 13 mg vitamin c; 20 mcg folate; 58 mg calcium; 1 mg iron; 13 mg magnesium; 1 mg thiamin;