This sauce tastes great over pasta, fish, or grilled chicken—and is packed with beneficial lycopene from the cooked tomatoes.
Recipe information
Yield
makes about 4 cups
Ingredients
Preparation
Step 1
In a medium saucepan, heat oil over medium. Add onion and garlic; cook, stirring frequently, until softened, about 7 minutes.
Step 2
Stir in the tomatoes and their juice, wine, oregano, basil, and 1/4 teaspoon salt. Simmer until lightly thickened, 8 to 10 minutes. Season with 1/2 teaspoon salt, or to taste. Serve immediately, or let cool completely before storing. The sauce can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container; thaw in the refrigerator and reheat in a pan over medium.
Nutrition Information
Step 3
(Per 1/2-cup Serving)
Step 4
Calories: 79
Step 5
Saturated Fat: 1g
Step 6
Unsaturated Fat: 6g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 3.1g
Step 9
Protein: .5g
Step 10
Sodium: 107mg
Step 11
Fiber: .5g
