This quick-cooking sauce is so tasty that you might want to make double to freeze for future use.
- Portion size 1 serving
- Credits : Canadian Living Magazine: May 2006
Ingredients
Method
In saucepan, heat oil over medium heat; fry onion, carrot, celery, green pepper, salt, basil and hot pepper flakes, stirring occasionally, until softened, about 8 minutes.
Add tomato paste and tomatoes; bring to boil. Reduce heat and simmer, uncovered, until thick enough to mound on spoon, about 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 months.)
Nutritional facts <b>Per 2/3 cup (150 mL):</b> about
- Sodium 506 mg
- Protein 2 g
- Calories 91.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 12 g
%RDI
- Iron 9.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 42.0
- Vitamin C 63.0
