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Tuscan Fresh-Tomato Sauce

Yield 3 cups (serving size: 1/2 cup)
Salting and draining the tomatoes first intensifies the flavor of the sauce. Use it as a topping for bruschetta; toss it with pasta; or use as a sauce for fish, poultry, or meat.

Ingredients

  • 4 cups diced peeled plum tomatoes (2 pounds)
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/4 to 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, crushed
  • 1/2 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 49
  • caloriesfromfat 50 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 1.3 g
  • carbohydrate 6.4 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 207 mg
  • calcium 17 mg

How to Make It

  1. Place tomatoes in a colander; sprinkle with salt. Drain 1 hour.

  2. Combine the olive oil, peppers, and garlic in a large bowl. Stir in tomatoes, basil, and parsley.