Zesty Garden Sauce

recipe
"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

Yield:

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

Ingredients

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

Preparation

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.

Amanda Nowlin,

Cooking Light

July 2004
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