Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Canned tomatoes and other standard pantry ingredients team up for a quick tomato sauce that'll beat the jarred variety any day. Use it anywhere you might use store-bought, such as on pasta, in lasagna, or over polenta.

Recipe by Cooking Light April 2000

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Recipe Summary

Yield:
8 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.

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  • Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.

  • Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.

Nutrition Facts

93 calories; calories from fat 23%; fat 2.4g; saturated fat 0.4g; mono fat 1.4g; poly fat 0.5g; protein 3.3g; carbohydrates 17.1g; fiber 3.3g; iron 2.4mg; sodium 487mg; calcium 77mg.
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