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. Source: EatingWell Magazine, September/October 1995

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Ingredients

Directions

  • 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.

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Nutrition Facts

114 calories; 2.9 g total fat; 0.4 g saturated fat; 735 mg sodium. 538 mg potassium; 18.3 g carbohydrates; 3.1 g fiber; 11 g sugar; 3 g protein; 1895 IU vitamin a iu; 54 mg vitamin c; 5 mcg folate; 63 mg calcium; 2 mg iron; 5 mg magnesium;