Rosemary-Tomato Sauce
You can substitute canned, diced tomatoes for the fresh, if desired.
Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 28
- Calories from fat: 29%
- Fat: 0.9g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.2g
- Protein: 0.8g
- Carbohydrate: 5g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 48mg
- Calcium: 11mg
Ingredients
- 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
Preparation
- 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.
Rosemary-Tomato Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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