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Tomato, Caper, and Artichoke Sauce

Yield 3 cups (serving size: 3/4 cup)
"This recipe is a version of a dish I had at a restaurant. It's quick to make and can be served as a pasta sauce or over fish or chicken. I love it over chicken ravioli." -Alison Hughes, Union City, CA

Ingredients

  • Cooking spray
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 3/4 cups presliced mushrooms
  • 1 tablespoon capers
  • 1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
  • 1/2 cup tomato sauce
  • 1/4 cup sliced ripe olives
  • 1/4 cup dry white wine
  • 1 (14.5-ounce) can diced tomatoes, undrained

Nutrition Information

  • calories 104
  • caloriesfromfat 27 %
  • fat 3.1 g
  • satfat 0.6 g
  • monofat 1.7 g
  • polyfat 0.1 g
  • protein 4.1 g
  • carbohydrate 16.9 g
  • fiber 4.7 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 767 mg
  • calcium 22 mg

How to Make It

  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 3 minutes, stirring frequently. Stir in capers and artichokes; cook 30 seconds. Add tomato sauce, olives, wine, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.