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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 58.3
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.1 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.4 g

View full nutritional breakdown of Autumn Tomato Sauce calories by ingredient
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Autumn Tomato Sauce

Submitted by: JENSHAINES

Introduction

Great for pasta, bread, recipes, etc. Great for pasta, bread, recipes, etc.
Number of Servings: 6

Ingredients

    8 plum or sauce tomatoes, seeded and chopped
    2 medium red peppers, seeded and chopped
    1 medium onion, coarsely chopped
    4 small or 2 large garlic cloves, minced
    1 tbsp olive oil
    1 tsp dried oregano
    1 tbsp fresh basil, minced or 1 tsp dried basil
    Fresh Italian parsley to taste

Directions

Heat olive oil over medium heat in a 10" skillet with a lid.
When oil is warm, add garlic and onions.
Cook for 30 seconds - 1 minute - so flavors fuse but garlic doesn't brown.
Add tomatoes and peppers, oregano and dried basil (if using fresh basil, stir that in at the end).
Bring heat up to medium to medium high and cook for 5 - 10 minutes until the vegetables blend and cook together.
When sauce is done, stir in fresh basil and/or fresh, chopped Italian parsley to taste. Stir until fresh herbs wilt.
Serve and enjoy! Freezes well, too.

Number of Servings: 6

Recipe submitted by SparkPeople user JENSHAINES.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Very good! I added a yellow pepper in place of 1 of the red peppers and added some hot red pepper flakes. This is a keeper! - 9/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    GREAT! I added extra garlic and hot pepper flakes, it turned out delicous! Will make again. - 10/1/08

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  • Very Good
    1 of 1 people found this review helpful
    this was really good, i added chopped carrots and chopped zuchini. - 8/28/08

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  • 1 of 1 people found this review helpful
    This is a keeper - 8/25/08

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  • Incredible!
    1 of 1 people found this review helpful
    Great sauce. Thank You - 8/25/08

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  • Incredible!
    1 of 1 people found this review helpful
    Really lovely and versatile sauce. I added a pinch of rosemary and a couple of dashs of red pepper flakes for pizza sauce. - 8/25/08

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  • Very Good
    1 of 1 people found this review helpful
    A good sauce to make ahead of time, freeze and take out when you want some quick pasta sauce. Its a good way to use the extra tomatoes from the garden. - 8/22/07

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  • Good
    1 of 1 people found this review helpful
    It's really good if you are looking for a more veggie-like sauce. - 4/28/07

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  • This sounds like a great recipe for my father because he is diabetic and the sodium is low. I think I will try and make this weekend. Thanks for the recipe. I'll let you know how it turns out. - 1/22/10

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  • This was a far better base for a veggie rich tomato sauce than the one I came up with. I add shreeded carrots, celery and spinach and a few more tomatoes. Mmmmmm! - 6/30/09

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  • I like the sound of this sauce. I used to make my own but now just use the jarred sauce which is good but can't compare to the homemade. Yummy!! - 4/5/09

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  • 0 of 1 people found this review helpful
    I have some frozen tomatos in the freezer....I am going to try some with recipe. - 8/25/08

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  • 0 of 1 people found this review helpful
    Yummy! we have lots of tomatoes in the garden ! what a great recipe! - 8/25/08

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  • 0 of 1 people found this review helpful
    Yum! I'm making this tonight! - 8/25/08

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  • ...a fantastic recipe! - 8/25/08

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  • 0 of 1 people found this review helpful
    sounds good - 8/25/08

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  • 0 of 1 people found this review helpful
    I'm making spaghetti tonight, so I'll try it then. I'm adding zucchini from the garden. - 8/25/08

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  • Incredible!
    0 of 1 people found this review helpful
    Sounds great. QUESTION - I want to try canning tomato sauce. Will reduce tomatoes by boiling to consistency of romas. WHEN do I begin canning process?? Before the 5-10 minute cooking period? I use a pressure canner.
    Thanks to anyone who even has an idea about this!
    Geo - 8/25/08

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