Tomato Sauce

recipe

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.

Yield:

8 cups (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 93
Caloriesfromfat 23 %
Fat 2.4 g
Satfat 0.4 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 3.3 g
Carbohydrate 17.1 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 487 mg
Calcium 77 mg

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

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.

Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.

Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.

Note:

April 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note