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Zesty Garden Sauce

Yield 7 cups (serving size: 1 cup)
"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

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

Nutrition 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

How to Make It

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

  2. 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.