Quick Chunky Tomato Sauce

By The Canadian Living Test Kitchen

106 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per Serving, about:	-
cal	8282 cal
pro	22 pro
fat	22 fat
carb	17 g17g carb
sodium	479 mg479mg sodium
chol	0 mg0mg chol

More great recipes from this menu:

Spoon this handy tomato sauce over Three-Cheese Polenta Pie, into lasagna or over pasta with a grate or two of cheese.

Ingredients

2 tsp olive oil 2 2tsp tspolive oil
2 carrots , diced2 2carrotcarrots, diced
2 small zucchinis , diced2 2small zucchinizucchinis, diced
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp dried basil 1/2 1/2tsp tspdried basil
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
1 can (28 oz/796 mL) stewed tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)stewed tomatoes
2 tbsp tomato paste 2 2tbsp tbsptomato paste

Preparation

In large skillet, heat oil over medium heat; cook carrots, zucchini, onion, garlic, basil, oregano, salt, pepper and hot pepper flakes, covered and stirring occasionally, for about 5 minutes or until carrots are tender-crisp.

In bowl, mash tomatoes with potato masher; stir into skillet along with tomato paste. Increase heat to high; boil, uncovered, for about 10 minutes or until thickened. (Sauce can be cooled, covered and refrigerated for up to 3 days.) Serve warm.

Source : Canadian Living Magazine: March 1993

Keywords : Condiments/sauces; Vegetarian; Skillet; Make-Ahead; Tomatoes; Carrots; Zucchini; Onions; Tomato paste; Garlic;

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