MEM's Tomato Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 84.8
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 339.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
View full nutritional breakdown of MEM's Tomato Sauce calories by ingredient
Introduction
This is my go-to recipe for pasta sauce. The vegetables can be changed based on what is in the fridge, and herbs and spices can be added or changed according to personal preferences. However, this is the base from a nutritional perspective (unless more veggies are added, and then you might get some new nutrients, but not many more calories).I like my pasta saucy, so the serving sizes are generous, and possibly more than other people like on their pasta. This is my go-to recipe for pasta sauce. The vegetables can be changed based on what is in the fridge, and herbs and spices can be added or changed according to personal preferences. However, this is the base from a nutritional perspective (unless more veggies are added, and then you might get some new nutrients, but not many more calories).
I like my pasta saucy, so the serving sizes are generous, and possibly more than other people like on their pasta.
Number of Servings: 4
Ingredients
-
1 tablespoon Canola or vegetable oil
1/2 of an Onion, diced
1/2 cup Bell pepper, diced
1/2 cup Mushrooms, sliced
4 cloves Garlic, minced (or to taste)
1 can Tomato paste
12 oz. Water (2 tomato paste cans full)
1 tablespoon Basil (or to taste)
2 teaspoons Oregano (or to taste)
Black pepper, to taste
Tips
Examples of optional herbs: rosemary, thyme, chili powder, cayenne powder, paprika, cinnamon, cumin.
Adding veggies: Spinach, carrots, zucchini, eggplant, to name a few. If you don't like lots of chunks of veg in your sauce, you can puree before you cook, or puree the sauce before serving.
It probably goes without saying, but this is amazing with some cheese on top of it! A bit of parmesean or some shredded low-fat mozzarella is just lovely... but they aren't included in the nutritional info here.
Bon appetit!
Directions
Heat oil in a deep skillet or sauce pan.
Over medium heat, add onion and garlic, and saute 3-4 minutes.
Add peppers to skillet, and continue to saute until the onions are translucent and peppers are soft.
Add mushrooms to skillet, and saute 1-2 minutes.
Turn heat back to medium-low, and add the tomato paste and water (I use the paste can to measure out 2 cans of warm tap water, which also helps get all the paste out of the can).
Stir slowly and constantly to dissolve the tomato paste into the water and to smooth out any lumps.
Turn burner back to low. Stir in herbs to taste.
Cover skillet and let the sauce simmer while you cook your pasta, about 10 minutes (or longer, if you are busy doing other stuff. If too much liquid evaporates and the sauce is too thick, just stir in a bit more water to desired texture).
Serve over your favourite pasta or other grain.
Serving Size: Makes 4 servings (about 1 cup each)
Number of Servings: 4
Recipe submitted by SparkPeople user KALISCHILDE.
Over medium heat, add onion and garlic, and saute 3-4 minutes.
Add peppers to skillet, and continue to saute until the onions are translucent and peppers are soft.
Add mushrooms to skillet, and saute 1-2 minutes.
Turn heat back to medium-low, and add the tomato paste and water (I use the paste can to measure out 2 cans of warm tap water, which also helps get all the paste out of the can).
Stir slowly and constantly to dissolve the tomato paste into the water and to smooth out any lumps.
Turn burner back to low. Stir in herbs to taste.
Cover skillet and let the sauce simmer while you cook your pasta, about 10 minutes (or longer, if you are busy doing other stuff. If too much liquid evaporates and the sauce is too thick, just stir in a bit more water to desired texture).
Serve over your favourite pasta or other grain.
Serving Size: Makes 4 servings (about 1 cup each)
Number of Servings: 4
Recipe submitted by SparkPeople user KALISCHILDE.