Margherita Sauce

recipe
Prep: 10 minutes; Cook: 5 minutes

The 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.

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Yield:

3 cups (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Note:

Katherine Cobbs,

Oxmoor House Healthy Eating Collection

June 2006
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