Super Quick Chunky Tomato Sauce
Enjoy this quick, chunky tomato sauce over whole grain pasta.
Ingredients
US
Metric
- 2 teaspoons olive oil
- 1 teaspoon garlic (chopped, about 1 clove)
- 12 ounces roasted red peppers (1 jar, drained and diced [or substitute fresh roasted red peppers])
- 2 cans diced tomatoes (14.5 oz each, no-salt-added)
- 1 can tomato juice (5 1/2 oz, low-sodium)
- 1 tablespoon basil (fresh, rinsed, dried, and chopped [or 1 teaspoon dried])
- 1/4 teaspoon Ground black pepper
Steps
- In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).
- Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle.
- Add tomatoes, tomato juice, basil, and pepper. Bring to a boil. Simmer for 10 minutes, or until the sauce thickens slightly. (Sauce can be puréed for picky eaters.).
- Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.
Nutrition (estimated, per serving)
| Calories | 86 |
|---|---|
| Protein | 3.4 g |
| Fat | 1.8 g |
| Carbs | 20.0 g |
| Fiber | 7.7 g |
| Sodium | 8 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)