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


  1. 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.
  2. Add the tomatoes, basil and water or broth; stir and bring to a low boil for three to five minutes, depending on desired thickness.
  3. Serve over your favorite whole-wheat pasta, and freeze the rest for another meal.

Nutrition information

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.