Super Quick Chunky Tomato Sauce
| Number of Servings: 10 or more |
Total Preparation Time: less than 15 minutes |
| Actual Cooking Time: 15 to 30 minutes |
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health |
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| Food Groups: VegetablesMain Ingredient: Vegetables
Meal Type: SaucesNutrition Content: Low Calorie, Low Fat, Low SodiumOrigin: American
, ItalianSpecial Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients)
, Kids Love It, Kids Can Help Make It
, Make Ahead
, Vegetarian
|
Make batches of this tasty sauce to go with any recipe calling for tomato sauce.
Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
Ingredients:
2 teaspoons Olive oil
1 teaspoon Garlic, chopped (about 1 clove)
1 jar (12 ounces) Roasted red peppers, drained and diced (or substitute fresh roasted peppers, see cook's note)
2 cans (14 1-2 ounces each) No-salt-added diced tomatoes
1 can (5 1-2 ounces) Low-sodium tomato juice
1 tablespoon Fresh basil, rinsed, dried and chopped (or 1 teaspoon dried)
One-quarter teaspoon Ground black pepper
Preparation:
1. In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, about not browned (for about 30 seconds.)
2. Add diced red peppers, and continue to cook for 2-3 minutes, until the peppers begin to sizzle.
3. Add tomatoes, tomato juice, basil and pepper. Bring to a boil. Simmer for 10 minutes, or until sauce thickens slightly. (Sauce can be pureed for picky eaters.)
4. Use immediately or refrigerate in a tightly sealed container for 3-5 days or freeze for 1-2 months.
Serving size is one-half cup of sauce.
| Nutrient Information |
| Calories: 31 |
| Total Fat: 1 |
| Saturated Fat: |
| Polyunsaturated Fat: |
| Monounsaturated Fat: |
| Sodium: 76mg |
| Carbohydrates: 4 |
| Protein: 1 |
| Fiber: 1 |
| Vitamin A: 6% |
| Vitamin C: 15% |
| Calcium: 20 |
| Iron: 2% |
Cook's Notes:
Kids Cooking Tip: Older children can chop the roasted red peppers and help cook the sauce. For a delicious change, try making fresh roasted red peppers.
Place red peppers on a nonstick baking sheet under a broiler for about 10 minutes or until the skin is blackened. Once the pepper is blackened, place it in a plastic bag or bowl wrapped in plastic, and let it rest for 5 minutes. Scrape off the burnt skin and rinse the pepper under cool water. Slice according to recipe instructions.