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1 28-oz. can tomatoes (stewed, whole or crushed)
Combine all ingredients in a large saucepan or covered microsafe casserole, breaking up tomatoes if necessary. To microwave, cook covered on HIGH for 10 minutes, stirring at half time. To cook conventionally, bring sauce to a boil, reduce heat and simmer covered for 20 to 25 minutes, stirring occasionally. Adjust seasonings to taste.
Reheats and/or freezes well.
Freeze in 1 cup portions for convenience, leaving about 1/2" space at the top to allow for expansion. When you need some sauce, place the frozen container under running water briefly. Pop out the contents and transfer them to a microsafe bowl. Thaw on High power. (Defrost takes too long!) Stir several times. One cup of sauce takes about 5 minutes to thaw and heat.
Poster's Notes:
Posted by Norene Gilletz
Nutritional Info Per Serving: 43 calories per 1/2 cup serving, 0.8g fat (0.1g saturated), 0mg cholesterol, 2g protein, 9g carbohydrate, 27mg sodium, 413mg potassium, 1mg iron, 2g fibre, 40mg calcium.
1 5-1/2-oz. can tomato paste
1 tsp. olive oil (preferably extra-virgin)
3 cloves garlic, crushed
Salt and pepper, to taste
1/4 tsp. cayenne or red pepper flakes
1/2 tsp. oregano
1 tbsp. fresh basil, minced (or 1/2 tsp. dried)
1/2 tsp. sugar
1 to 2 tbsp. red or white wine, optional
Here is a wonderful tomato sauce that is a snap to make. It's a quick and easy substitute for the bottled version. Enjoy in good health!