Homemade Tomato Sauce (1 cup serving size)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 112.8
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 237.9 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.1 g
- Protein: 2.5 g
View full nutritional breakdown of Homemade Tomato Sauce (1 cup serving size) calories by ingredient
Introduction
You can add browned ground turkey, chicken, ground beef , sausage or seafood to this sauce. Its a great basic chunky sauce with lots of flavor that's good over pasta ... You can add browned ground turkey, chicken, ground beef , sausage or seafood to this sauce. Its a great basic chunky sauce with lots of flavor that's good over pasta ...Number of Servings: 10
Ingredients
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Olive Oil, 1/4 cup (divided)
Onion, sliced 1 large
Bell Pepper, Red 1 large sliced
Bell Pepper, Yellow 1 large sliced
Bell Pepper, Orange 1 large sliced
Bell Pepper, Green 1 large sliced
Garlic, 6 cloves minced
Mushrooms, Fresh sliced 16 ozs.
Stewed Tomatoes, 32 ozs.
Red Pepper Flakes,
Dried Basil, 2 tsps
Dried Oregano 1 tblspns
Cinnamon, Ground 1/2 tspn
Fresh Basil, large handful
Salt & Pepper (to taste)
Directions
On low heat in a large dutch oven (5 or 6 quart size) add stewed tomatoes and break them up with a spoon as they heat.
Coat a large skillet with enough olive oil to cover bottom, When oil has heated, add onion slices and cook until softened. Add mushrooms and cook until softened. Add pepper slices (red, yellow, orange and green), red pepper flakes, dried oregano, dried basil and cook until softened (about 3 minutes). This will be a full skillet so if it gets too full, take some of the softened veggies and add to dutch oven.
After veggies are softened add to dutch oven and simmer, stirring often for 1 hour.
Before serving, stir in fresh whole basil leaves. Serve over favorite pasta.
Serving Size: 1 cup of sauce (this recipe makes a 6 qt pot)
Number of Servings: 10
Recipe submitted by SparkPeople user CYNTSATIONAL.
Coat a large skillet with enough olive oil to cover bottom, When oil has heated, add onion slices and cook until softened. Add mushrooms and cook until softened. Add pepper slices (red, yellow, orange and green), red pepper flakes, dried oregano, dried basil and cook until softened (about 3 minutes). This will be a full skillet so if it gets too full, take some of the softened veggies and add to dutch oven.
After veggies are softened add to dutch oven and simmer, stirring often for 1 hour.
Before serving, stir in fresh whole basil leaves. Serve over favorite pasta.
Serving Size: 1 cup of sauce (this recipe makes a 6 qt pot)
Number of Servings: 10
Recipe submitted by SparkPeople user CYNTSATIONAL.