From EatingWell: May/June 1992
This general-purpose tomato sauce works as well for pasta as for pizza. It may be frozen for up to two months.
- 1 1/2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 28-ounce can tomatoes (with juices), chopped
- 2 tablespoons tomato paste
- 2 teaspoons fresh chopped oregano, or 1/2 teaspoon dried
- 1 teaspoon fresh thyme, or 1/4 teaspoon dried
- Salt & freshly ground pepper to taste
- Heat oil in a large saucepan over medium heat. Add garlic and sauté until lightly browned, about 2 minutes. Add tomatoes, tomato paste, oregano and thyme. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper. Cool the sauce to room temperature before spreading it on the pizza dough.
Per 1/4-cup serving: 30 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 2 g fiber; 147 mg sodium; 6 mg potassium.
Exchanges: 1 vegetable
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- Ease of Preparation
- Type of Dish
- Sauce/Condiment, savory
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- May/June 1992