Rosemary-Tomato Sauce

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

This recipe goes with Mast Farm Inn Shrimp and Grits

Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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

  1. 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.
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