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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 63.3
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 209.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.5 g

View full nutritional breakdown of Tomato Pasta/Pizza Sauce (from fresh home-canned tomatoes) calories by ingredient
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Tomato Pasta/Pizza Sauce (from fresh home-canned tomatoes)

Submitted by: DILBERTA

Introduction

Another one of my "clean out the cupboards" creations.

This can be used as a pasta sauce, a pizza sauce or in recipes like Chicken Parmesean or Lazagna.
Another one of my "clean out the cupboards" creations.

This can be used as a pasta sauce, a pizza sauce or in recipes like Chicken Parmesean or Lazagna.

Number of Servings: 8

Ingredients

    1 tablespoon olive oil
    1 small onion, chopped fine
    3 cloves garlic, minced
    3 cups (24 ounces) diced home-canned no salt tomatoes or store bought no salt tomatoes
    1 can (1/2 cup) tomato paste

    1 teaspooon sugar
    2 tablespoons fresh oregano, chopped fine
    2 teapoons fresh basil, chopped fine
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon garlic powder

    1 cup canned sliced no-salt mushrooms

Directions

1. IN a tall pot heat the oil over medium high heat. Reduce the heat to medium and add the onion. After a couple of minutes add the garlic and then after a minute or so add the tomatoes and tomato paste. Stir occasionally while cooking all the vegetables.

2. ADD the spices and sugar. Stir to combine. Using a stick blender, puree the pepper mixture. If you don't have a stick blender you may use a food processor or regular blender.

3. BRING the sauce to a boil over medium heat. Add the mushrooms and reduce the heat to low. Continue simmering for 30 minutes.

Use immediately or the sauce can be refirgerated for up to 2 days and re-heated over low heat when ready to use. Thin sauce with a little broth or water if it has gotten too thick.



Number of Servings: 8

Recipe submitted by SparkPeople user DILBERTA.






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