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Quick Tomato Sauce

This sauce tastes great over pasta, fish, or grilled chicken—and is packed with beneficial lycopene from the cooked tomatoes.

Recipe information

  • Yield

    makes about 4 cups

Ingredients

1/4 cup extra-virgin olive oil
1 red onion, minced
8 garlic cloves, minced
2 cans (14 ounces each) diced tomatoes in juice
1/4 cup plus 2 tablespoons dry red wine
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
Coarse salt

Preparation

  1. Step 1

    In a medium saucepan, heat oil over medium. Add onion and garlic; cook, stirring frequently, until softened, about 7 minutes.

    Step 2

    Stir in the tomatoes and their juice, wine, oregano, basil, and 1/4 teaspoon salt. Simmer until lightly thickened, 8 to 10 minutes. Season with 1/2 teaspoon salt, or to taste. Serve immediately, or let cool completely before storing. The sauce can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container; thaw in the refrigerator and reheat in a pan over medium.

  2. Nutrition Information

    Step 3

    (Per 1/2-cup Serving)

    Step 4

    Calories: 79

    Step 5

    Saturated Fat: 1g

    Step 6

    Unsaturated Fat: 6g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrates: 3.1g

    Step 9

    Protein: .5g

    Step 10

    Sodium: 107mg

    Step 11

    Fiber: .5g

Power Foods
TagsSauceCanned TomatoTomatoVegetableLunchDinnerDairy FreeNut FreeGluten FreeVegetarianVeganEasyQuickWeeknight MealsSimmerCookbooks
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