Basil Tomato Sauce
. 32
32
Ingredients
| 28 | ounces |
tomatoes
1 can, chopped |
|
| 2 | tablespoons |
basil
freshly finely chopped |
|
| 1 ¼ | teaspoons |
oregano
freshly finely chopped |
|
| 1 ½ | teaspoon |
garlic
minced |
|
| 3 ½ | tablespoons |
kalamata olives
pitted and chopped, from 8 to 10 whole olives |
|
| 1 | x |
black pepper
freshly ground, to taste |
* |
| 1 | x |
salt
to taste |
* |
Directions
Add the tomatoes in the bowl of a food processor or a blender, then add the basil, oregano, garlic, olives and pepper.
Pulse the sauce until thoroughly combined and smooth.
Season (canned tomatoes will vary widely in sodium content, resulting in some sauces that require less salt than others).
Remove the sauce to a bowl, lightly cover with plastic wrap and refrigerate until needed.
Makes about 3 cups tomato sauce and can be covered and refrigerated for up to one week.
Nutrition Facts
Serving Size 55g (1.9 oz)Amount per Serving
Calories 1228% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
3%
Sugars g
Protein
1g
Vitamin A 10%
•
Vitamin C 11%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
