Chunky Garden Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Roma Tomatoes, chopped1 large green pepper, chopped1 large sweet onion, chopped3/4 of a 6 oz. can tomato paste1 can diced tomatoes with basil, garlic & onion2 small cans tomato sauce w/ basil, garlic & onion5 tsp minced garlic1/2 small yellow squash, chopped1/2 tsp olive oil4 oz white wine2 tbsp balsamic vinegar1 bay leaf1 Tbsp Splenda2 tsp oregano1 tsp thyme1 Tbsp fresh basil, chopped1 tsp salt1 tsp garlic pepper
Chop all veggies. Heat olive oil in large, non-stick stock pan. Saute onion & garlic in oil for about 3 minutes or until soft. Add oregano & thyme. Stir. Add green pepper & basil. Stir. Add the rest of the ingredients, including the bay leaf (except for Splenda). Stir. Turn heat down to low, cover & let simmer. After simmering for 30 minutes, taste sauce. Add Splenda if you need to cut the acidity.
Continue simmering for 30 - 60 minutes more.
Makes about 6-8 one cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MSGROVE.
Continue simmering for 30 - 60 minutes more.
Makes about 6-8 one cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MSGROVE.
Nutritional Info Amount Per Serving
- Calories: 137.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,229.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 4.8 g
- Protein: 3.3 g