Nutrition per serving may change if servings are adjusted.
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
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.
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