The Best Home Made Pizza & Pasta Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 33.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 193.2 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.0 g
- Protein: 1.0 g
View full nutritional breakdown of The Best Home Made Pizza & Pasta Sauce calories by ingredient
Introduction
Sweet and spicy and low in calories, plus so much better than any jarred sauce! I adapted this sauce from the recipe Pineapple Onion and Bacon Pizza: SparkRecipes Un-Chained Recipe Contest Finalist. I've tried a lot of home made sauces and this one is by far my favorite! Sweet and spicy and low in calories, plus so much better than any jarred sauce! I adapted this sauce from the recipe Pineapple Onion and Bacon Pizza: SparkRecipes Un-Chained Recipe Contest Finalist. I've tried a lot of home made sauces and this one is by far my favorite!Number of Servings: 8
Ingredients
-
2 cans diced tomatoes
1 t. Italian seasoning
1 t. basil
1 t. fennel seed
1/2 to 1 t. crushed red pepper
1 t. olive oil
1 to 2 clove minced garlic
1 T. brown sugar
1/2 medium onion, diced
Directions
Put all ingredients in a blender. Blend until smooth then pour sauce mixture into a sauce pan. Cook uncovered on medium heat until sauce has reduced by half.
Makes about 2 cups, depending on how much you reduce the sauce. I usually have closer to 2-1/2 or 3 cups but that just means there are even less calories per serving than shown. Keeps nicely in a glass pint jar in the frig.
Note: you can substitute 8 fresh Roma tomatoes, skins removed, for the canned tomatoes. To remove the skin bring a pot of water to a boil then add the fresh whole tomatoes, allowing to cook for about 30 seconds. Remove tomatoes and rinse with cold water. The skins should be easy to peel after this. I usually then just use the same pot I boiled the water in to cook the sauce. If using fresh tomatoes or unsalted canned tomatoes you will need to add salt, about 1 to 2 teaspoons, to taste.
Makes 8 1/4-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user QUERIAN.
Makes about 2 cups, depending on how much you reduce the sauce. I usually have closer to 2-1/2 or 3 cups but that just means there are even less calories per serving than shown. Keeps nicely in a glass pint jar in the frig.
Note: you can substitute 8 fresh Roma tomatoes, skins removed, for the canned tomatoes. To remove the skin bring a pot of water to a boil then add the fresh whole tomatoes, allowing to cook for about 30 seconds. Remove tomatoes and rinse with cold water. The skins should be easy to peel after this. I usually then just use the same pot I boiled the water in to cook the sauce. If using fresh tomatoes or unsalted canned tomatoes you will need to add salt, about 1 to 2 teaspoons, to taste.
Makes 8 1/4-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user QUERIAN.