-
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
- Vegetables 1
- Fats 1
- Nonstarchy vegetables 1
Last Updated: 04-22-2016
RCP-20197767

© 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.