Basic Tomato Sauce

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From: EatingWell Magazine September/October 1995

This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small containers for quick reheating.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • Pinch of crushed red pepper
  • 2 28-ounce cans diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • Freshly ground pepper, to taste

Preparation

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  1. Heat oil in a large heavy pan or Dutch oven over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and crushed red pepper; cook for 30 to 60 seconds. Add tomatoes, tomato paste and oregano; mash with a potato masher. Bring to a boil. Simmer, uncovered, over low heat, stirring frequently, until the tomatoes cook down to a thick mass, 45 to 55 minutes. Season with pepper.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 114 calories; 3 g fat(0 g sat); 3 g fiber; 18 g carbohydrates; 3 g protein; 5 mcg folate; 0 mg cholesterol; 11 g sugars; 0 g added sugars; 1895 IU vitamin A; 54 mg vitamin C; 63 mg calcium; 2 mg iron; 735 mg sodium; 538 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable

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