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

Yield: 7 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 29%
  • Fat: 2.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.5g
  • Carbohydrate: 14.3g
  • Fiber: 3.6g
  • Cholesterol: 4mg
  • Iron: 1.3mg
  • Sodium: 290mg
  • Calcium: 23mg

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

  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.
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