Rosemary-Tomato Sauce


You can substitute canned, diced tomatoes for the fresh, if desired.


3 1/2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 28
Caloriesfromfat 29 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 5 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 48 mg
Calcium 11 mg


2 teaspoons olive oil
1 cup diced onion
1 1/2 cups diced red bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
4 cups coarsely chopped peeled tomato
1/2 cup dry white wine
1/4 teaspoon salt
8 garlic cloves, minced


Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add bell pepper and rosemary; sauté 1 minute. Stir in tomato, wine, salt, and garlic; bring to a boil. Reduce heat and simmer 30 minutes.

November 1999
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