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

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Recipe Summary

total:
1 hr
Servings:
5
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

114 calories; protein 3g; carbohydrates 18.3g; dietary fiber 3.1g; sugars 11.1g; fat 2.9g; saturated fat 0.4g; vitamin a iu 1894.7IU; vitamin c 54.4mg; folate 5.2mcg; calcium 63.1mg; iron 2mg; magnesium 4.9mg; potassium 537.9mg; sodium 735mg.
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