Tomato Sauce

Canned tomatoes and other standard pantry ingredients team up for a quick tomato sauce that'll beat the jarred variety any day. Use it anywhere you might use store-bought, such as on pasta, in lasagna, or over polenta.

This recipe goes with Baked Rigatoni with Beef

Yield: 8 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 23%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.3g
  • Carbohydrate: 17.1g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 487mg
  • Calcium: 77mg

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (28-ounce) cans whole plum tomatoes, undrained and chopped
  • 1 (6-ounce) can tomato paste
  • 2 bay leaves

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
  2. Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.
  3. Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.
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