Easy Spaghetti Sauce
This quick-cooking sauce is so tasty that you might want to make double to freeze for future use.
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 2/3 cup (150 mL): about | - |
| cal | 91 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 12 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 506 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 42% |
| vit C | 63% |
| folate | 8% |
-
2 tbsp (25 mL) vegetable oil
1 small onion, chopped
1 each carrot and stalk celery, diced
1 sweet green pepper, diced
3/4 tsp (4 mL) each salt and dried basil
Pinch hot pepper flakes
1/4 cup (50 mL) tomato paste
1 can (28 oz/796 mL) diced tomatoes
Preparation:
In saucepan, heat oil over medium heat; fry onion, carrot, celery, green pepper, salt, basil and hot pepper flakes, stirring occasionally, until softened, about 8 minutes.
Add tomato paste and tomatoes; bring to boil. Reduce heat and simmer, uncovered, until thick enough to mound on spoon, about 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 months.)
Additional Information
Source
Canadian Living Magazine: May 2006
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