Chunky tomato basil sauce
Makes 2 cups
Why buy canned or bottled sauce? If you're on a budget or want to control sodium and sugar content, this all-purpose sauce can be ready in 15 minutes. Double the batch so there's extra to freeze.
- 1 tablespoon olive oil
- 1 cup onion, finely diced
- 2 cloves garlic, minced
- 1 15-ounce can diced tomatoes
- 2 tablespoons sweet basil, dried, or ¼ cup fresh, chopped
- ¼ cup water or broth
- Optional: sliced mushrooms; diced zucchini or carrots; white beans
- Heat the olive oil in a pan over medium heat, then add the onion and garlic. Sauté for two to three minutes, or until the onion is barely translucent.
- Add the tomatoes, basil and water or broth; stir and bring to a low boil for three to five minutes, depending on desired thickness.
- Serve over your favorite whole-wheat pasta, and freeze the rest for another meal.
Per ½ cup serving: 65 calories, 2 g protein, 8 g carbohydrate, 4 g fat, 1 g saturated fat, 3 g monounsaturated fat, 0 mg cholesterol, 2 g fiber, 11 mg sodium
These recipes are featured in Providence's Northwest Guide to Heart-Healthy Living, 10th anniversary edition. Pick up a copy at local retail outlets, or call Providence Resource Line at 800-562-8964 to have a copy mailed to you. Visit www.providenceoregon.org/dish for more helpful resources.