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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1995


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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 Facts

114 calories; protein 3g 6% DV; carbohydrates 18.3g 6% DV; exchange other carbs 1; dietary fiber 3.1g 13% DV; sugars 11.1g; fat 2.9g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 1894.7IU 38% DV; vitamin c 54.4mg 91% DV; folate 5.2mcg 1% DV; calcium 63.1mg 6% DV; iron 2mg 11% DV; magnesium 4.9mg 2% DV; potassium 537.9mg 15% DV; sodium 735mg 29% DV; thiaminmg 2% DV.