Veggie-Packed Tomato Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 112.5
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 4.2 g
- Protein: 4.0 g
View full nutritional breakdown of Veggie-Packed Tomato Sauce calories by ingredient
Introduction
What? Canned tomatoes in a tomato sauce? Yes, that's right. Garden tomatoes are only available for a short time, but crushed canned tomatoes are on shelves year-round and packed with flavor.What? Canned tomatoes in a tomato sauce? Yes, that's right. Garden tomatoes are only available for a short time, but crushed canned tomatoes are on shelves year-round and packed with flavor.
Number of Servings: 4
Ingredients
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1 tablespoon olive oil, divided
1 small onion, grated (about 1/2 cup)
1 medium zucchini, grated (about 1 cup)
1 clove garlic, grated
1/2 teaspoon dried oregano
Pinch red pepper flakes
2 (14.5 ounce) cans no salt added crushed tomatoes
1/4 teaspoon sugar
2 tablespoons fresh basil, shredded
1/4 teaspoon cracked black pepper
Tips
Be sure to choose no salt added tomatoes.
You'll love this over lean turkey meatballs!
Grate the vegetables! You will find the flavors come alive quickly in the sauce by the simple technique of grating the onion and zucchini. Bonus: Picky eaters will never know that it's packed with extra vegetables.
Serve over polenta, spaghetti squash, or whole-wheat pasta.
Make a double batch and freeze in air-tight containers so you'll have homemade sauce any time you need it.
Directions
Grate the vegetables using a box grater or the shredding attachment of a food processor.
Heat 2 tablespoons of the oil in a large saucepan set over medium heat. Add the onion and zucchini and cook, stirring occasionally, for three to four minutes.
Add the garlic, oregano, and red pepper flakes, stir to combine, and cook another two minutes.
Add the tomatoes and sugar, reduce heat to low and simmer for 10 minutes.
Remove from heat, stir in the basil, black pepper, and remaining teaspoon of oil.
Serving Size: Makes 4 cups, one cup per serving.
Heat 2 tablespoons of the oil in a large saucepan set over medium heat. Add the onion and zucchini and cook, stirring occasionally, for three to four minutes.
Add the garlic, oregano, and red pepper flakes, stir to combine, and cook another two minutes.
Add the tomatoes and sugar, reduce heat to low and simmer for 10 minutes.
Remove from heat, stir in the basil, black pepper, and remaining teaspoon of oil.
Serving Size: Makes 4 cups, one cup per serving.
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