Quick Tomato Sauce

Name: Quick Tomato Sauce
Yield: makes about 4 cups
Ingredients: 1/4 cup extra-virgin olive oil; 1 red onion, minced; 8 garlic cloves, minced; 2 cans (14 ounces each) diced tomatoes in juice; 1/4 cup plus 2 tablespoons dry red wine; 1 teaspoon dried oregano, crumbled; 1 teaspoon dried basil, crumbled; Coarse salt

January 26, 2012

This sauce tastes great over pasta, fish, or grilled chicken—and is packed with beneficial lycopene from the cooked tomatoes.

Recipe information

Yield
makes about 4 cups

Ingredients

1/4 cup extra-virgin olive oil

1 red onion, minced

8 garlic cloves, minced

2 cans (14 ounces each) diced tomatoes in juice

1/4 cup plus 2 tablespoons dry red wine

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

Coarse salt

Preparation

Step 1
In a medium saucepan, heat oil over medium. Add onion and garlic; cook, stirring frequently, until softened, about 7 minutes.
Step 2
Stir in the tomatoes and their juice, wine, oregano, basil, and 1/4 teaspoon salt. Simmer until lightly thickened, 8 to 10 minutes. Season with 1/2 teaspoon salt, or to taste. Serve immediately, or let cool completely before storing. The sauce can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container; thaw in the refrigerator and reheat in a pan over medium.
Nutrition Information
Step 3
(Per 1/2-cup Serving)
Step 4
Calories: 79
Step 5
Saturated Fat: 1g
Step 6
Unsaturated Fat: 6g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 3.1g
Step 9
Protein: .5g
Step 10
Sodium: 107mg
Step 11
Fiber: .5g

Power Foods

TagsSauce Canned Tomato Tomato Vegetable Lunch Dinner Dairy Free Nut Free Gluten Free Vegetarian Vegan Easy Quick Weeknight Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes