This sauce can be covered and refridgerated for up to 1 week; reheat gently before serving.
Pulse the tomatoes with their juice in a food processor until mostly smooth, about 10 pulses. Cook the garlic, tomato paste, oil, and red pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the processed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Yields 2 cups; from America's Test Kitchen Healthy Family Cookbook.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 127 | ||
Calories from Fat: 16 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 555.5mg | 19 % | |
Potassium 942.4mg | 25 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 21.8g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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