Zesty Garden Sauce

"I created this scrumptious sauce when my crop of tomatoes overwhelmed my windowsill. It's delicious over pasta and served with French bread to sop up the juices." -Amanda Nowlin, Worthington, MN


7 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 78
Caloriesfromfat 29 %
Fat 2.5 g
Satfat 1.1 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 14.3 g
Fiber 3.6 g
Cholesterol 4 mg
Iron 1.3 mg
Sodium 290 mg
Calcium 23 mg


8 cups chopped peeled tomatoes (about 4 1/2 pounds)
3/4 teaspoon salt
1 tablespoon butter
2 cups chopped onion
1 teaspoon minced garlic
1 tablespoon chopped fresh basil
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 cup chopped zucchini
3/4 cup chopped red bell pepper
1/2 cup chopped green bell pepper


Place tomatoes in a colander; sprinkle with salt. Toss well. Drain in sink for 30 minutes.

Melt butter in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until browned. Add garlic; sauté 30 seconds. Add drained tomatoes, basil, chili powder, black pepper, and ground red pepper; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chopped zucchini and bell peppers; simmer 5 minutes or until peppers are crisp-tender.