Spoon this handy tomato sauce over Three-Cheese Polenta Pie, into lasagna or over pasta with a grate or two of cheese.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 1993
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.
Nutritional facts Per Serving, about:
- Sodium 479 mg
- Protein 2g
- Calories 82.0
- Cholesterol 0 mg
- Total carbohydrate 17 g