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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 50.7
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 198.1 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 0.4 g

View full nutritional breakdown of Low-cal homemade tomato sauce calories by ingredient
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Low-cal homemade tomato sauce

Submitted by: JENNYBOP

Introduction

Easy and delicious way to make fresh, homemade sauce and avoid preservatives, HFCS. This is the "winter" version of the recipe. In summer use your own fresh roma tomatoes and skip the tomato paste for an even fresher, healthier, tastier treat!

San Marzano tomatoes are the best to use, but they are quite pricey in the can. Just be sure to use Roma tomatoes, crushed and peeled.

I do not put quanitites of spices, because you can adjust to your own taste. Therefore, nutritional info does not include added salt in the sodium calculation.

Makes 28 1/4 cup servings or 14 1/2 cup servings, depending on your emal. Recipe doubles nicely for freezing!
Easy and delicious way to make fresh, homemade sauce and avoid preservatives, HFCS. This is the "winter" version of the recipe. In summer use your own fresh roma tomatoes and skip the tomato paste for an even fresher, healthier, tastier treat!

San Marzano tomatoes are the best to use, but they are quite pricey in the can. Just be sure to use Roma tomatoes, crushed and peeled.

I do not put quanitites of spices, because you can adjust to your own taste. Therefore, nutritional info does not include added salt in the sodium calculation.

Makes 28 1/4 cup servings or 14 1/2 cup servings, depending on your emal. Recipe doubles nicely for freezing!

Number of Servings: 28

Ingredients

    2-28 oz cans of peeled, crushed roma tomatoes, NOT drained
    1-6 oz can tomato paste
    5-6 cloves garlic, peeled and minced
    1/2 of a sweet (Vidalia) onion, finely chopped (or choped to your preference).
    2 TBS EVOO
    Approx 1/2 cup sugar (to taste)
    Salt, pepper, basil, organo, parsley to taste

Directions

Sautee onions over medium-high heat until soft. Try not to brown them. Add garlic and sautee a few more minutes until fragrant and onions are very soft. I like to add salt and pepper at this point but that is up to you.

Empty crushed tomatoes into onion/garlic mixture. For a smoother sauce (think Prego) puree the tomatoes first. For a clightly chunky sauce (think Classico) do not puree. Stir, then add tomato paste and stir until toamto paste is well mixed.

Add seasonings. I would start with 1/4 cup sugar and add more as needed to take away the tanginess of the tomato. It is all up to you.

Turn to low and simmer 2-3 hours, stirring and tasting occassionally, adjusting spices as desired. Sauce will freeze wonderfully. Makes 7 cups.



Number of Servings: 28

Recipe submitted by SparkPeople user JENNYBOP.






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