• Serves
    15
  • 85
    Calories

Dietician's Tip: To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.

Ingredients

  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 8 cups diced Roma tomatoes
  • 1/2 cup tomato paste
  • 12 fresh basil leaves, chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup grated Parmesan cheese

Directions

Heat a large saucepan to medium-low heat; add the oil. When the oil is heated, add the garlic and saute until lightly golden. Add the vinegar and saute an additional 2 minutes. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Bring the mixture to a simmer and stir occasionally until the tomatoes break down, about 8 to 10 minutes. Remove the pan from the heat and let it cool slightly. Place the sauce and cheese in a food processor and process until smooth. Taste the sauce and adjust seasoning as needed.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Calories 85
  • Cholesterol 2 mg
  • Monounsaturated fat 3 g
  • Saturated fat 1 g
  • Sodium 344 mg
  • Total carbohydrate 8 g
  • Dietary fiber 1 g
  • Protein 2 g
  • Serving size 1/2 cup
  • Total fat 4 g
  • Fats and oils 1
  • Vegetables 1
  • Fats 1
  • Nonstarchy vegetables 1
Last Updated: 04-22-2016
RCP-20197767
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.