Margherita Sauce

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.

Yield: 3 cups (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 39
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Protein: 1.3g
  • Carbohydrate: 5.4g
  • Fiber: 1.1g
  • Cholesterol: 1mg
  • Iron: 0.4mg
  • Sodium: 93mg
  • Calcium: 24mg

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. 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.
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