super quick chunky tomato sauce recipe

 

super quick chunky tomato sauce

make batches of this tasty sauce to go with a number of recipes in this cookbook

2 tsp olive oil

1 tsp garlic, chopped (about 1 clove)

1 jar (12 oz) roasted red peppers, drained and diced (or substitute fresh roasted red peppers; see tip)

2 cans (14½ oz each) no-salt-added diced tomatoes

1 can (5½ oz) low-sodium tomato juice

1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)

¼ tsp ground black pepper

1. In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).

2. Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle.

3. Add tomatoes, tomato juice, basil, and pepper. Bring to a boil. Simmer for 10 minutes, or until the sauce thickens slightly. (Sauce can be pureed for picky eaters.)

4. Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.

 

Tip: To make roasted red peppers, see instructions in the FAQs in appendix D (on page 108). Make extra to use in other Keep the Beat™ recipes.

Older children can chop the roasted red peppers and help cook the sauce. For a delicious change, try making fresh roasted red peppers.

prep time:

5 minutes

cook time:

15 minutes (add

15 minutes if

making homemade

roasted red

peppers)

yield:

12 servings

serving size:

½ C sauce

each serving provides:

calories 31

total fat 1 g

saturated fat 0 g

cholesterol 0 mg

sodium 76 mg

total fiber 1 g

protein 1 g

carbohydrates 4 g

potassium 66 mg

vitamin A 6%

vitamin C 15%

calcium 2%

iron 2%

Percent Daily Values are based on a 2,000 calorie diet