ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Margherita Sauce

Yield 3 cups (serving size: 1/2 cup)
Prep: 10 minutes; Cook: 5 minutesThe classic Italian combo of tomatoes, basil, and cheese is typically found atop pizza, but the components shine in a minimally cooked sauce that's perfect for ladling over pasta, topping a chicken breast, or even filling an egg-white omelet.

Ingredients

  • 2 teaspoons olive oil
  • 2 tablespoons thinly sliced shallot (about 1 medium)
  • 2 garlic cloves, minced
  • 1 (28-ounce) can petite-cut diced tomatoes, drained
  • 1/3 cup torn fresh basil leaves (about 12 leaves)
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon dried oregano
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon grated fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 39
  • fat 1.8 g
  • satfat 0.4 g
  • protein 1.3 g
  • carbohydrate 5.4 g
  • fiber 1.1 g
  • cholesterol 1 mg
  • iron 0.4 mg
  • sodium 93 mg
  • calcium 24 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add shallot and garlic; sauté 1 minute or until tender. Add tomatoes and next 3 ingredients; cook 3 minutes or until thoroughly heated. Remove from heat; stir in vinegar and cheese.

    Peeling and Mincing Garlic
Oxmoor House Healthy Eating Collection