Fresh Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 roma tomatoes1/2 green bell pepper1/2 red bell pepper1/2 yellow bell pepper1/2 c chopped raw jalapeno peppers1/2 c chopped green onions4 teasp chopped fresh garlic2 8oz cans Italian style stewed tomatoes20 medium mushrooms2 tblsp unsalted butter2 tblsp olive oilblack pepper, salt, basil, coriander
Cut tomatoes, bell pepper, jalapeno pepper and green onions. Chop garlic.
In a large sauce pan, or Dutch Oven, warm 1 tablespoon olive oil over medium heat. Lightly saute green onion and garlic (about 15 seconds) and spices. Add roma tomatoes. Saute tomatoes for about 5 minutes, till the juices really start to seep out. Add bell pepper and jalapeno, saute for 5 minutes. Stir in canned stewed tomatoes. Cover with lid and simmer on medium-low heat.
Cut mushrooms in thick slices. In a frying pan, melt butter and 1 tablespoon olive oil over medium-high heat. Add mushrooms, pepper and salt and saute till browned and lightly crispy. Stir into tomato 'sauce'.
Let sauce simmer for about 15 minutes. Less long for a more 'fresh' taste, or longer for a fresh, but more traditional sauce.
Serving suggestions:
Serve warm over potatoes, pasta, rice or other grain as a main dish
serve on toasted bruschetta for an appetizer
Serve chilled as a soup for a starter
Add a bit of fresh mozzarella or a dollop of sour cream to warm or cold options
Serving Size: Makes 4-6 servings, depending on use
Number of Servings: 4
Recipe submitted by SparkPeople user DALEONAVI.
In a large sauce pan, or Dutch Oven, warm 1 tablespoon olive oil over medium heat. Lightly saute green onion and garlic (about 15 seconds) and spices. Add roma tomatoes. Saute tomatoes for about 5 minutes, till the juices really start to seep out. Add bell pepper and jalapeno, saute for 5 minutes. Stir in canned stewed tomatoes. Cover with lid and simmer on medium-low heat.
Cut mushrooms in thick slices. In a frying pan, melt butter and 1 tablespoon olive oil over medium-high heat. Add mushrooms, pepper and salt and saute till browned and lightly crispy. Stir into tomato 'sauce'.
Let sauce simmer for about 15 minutes. Less long for a more 'fresh' taste, or longer for a fresh, but more traditional sauce.
Serving suggestions:
Serve warm over potatoes, pasta, rice or other grain as a main dish
serve on toasted bruschetta for an appetizer
Serve chilled as a soup for a starter
Add a bit of fresh mozzarella or a dollop of sour cream to warm or cold options
Serving Size: Makes 4-6 servings, depending on use
Number of Servings: 4
Recipe submitted by SparkPeople user DALEONAVI.
Nutritional Info Amount Per Serving
- Calories: 223.2
- Total Fat: 14.4 g
- Cholesterol: 15.5 mg
- Sodium: 866.4 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 6.7 g
- Protein: 5.5 g
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