Fresh Tomato Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Fresh Tomato Sauce calories by ingredient
Introduction
Fresh and summery alternative to tomato or marinara sauce. Wonderful over baked potatoes, pasta, bread or even as a chilled soup. Fresh and summery alternative to tomato or marinara sauce. Wonderful over baked potatoes, pasta, bread or even as a chilled soup.Number of Servings: 4
Ingredients
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6 roma tomatoes
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/2 c chopped raw jalapeno peppers
1/2 c chopped green onions
4 teasp chopped fresh garlic
2 8oz cans Italian style stewed tomatoes
20 medium mushrooms
2 tblsp unsalted butter
2 tblsp olive oil
black pepper, salt, basil, coriander
Directions
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.