In a large heavy saucepan cook the garlic and the pepper in the oil over moderately low heat, stirring, for 2 minutes, or until the mixture is fragrant. Add the tomatoes, squashing them in your hand, with the juice, bring the mixture to a boil, and cook it over moderately low heat, stirring occasionally, for 20 to 30 minutes, or until the sauce is thickened and reduced to about 2 cups. Season the sauce with salt . The sauce keeps, covered and chilled, for 1 week. Yield: About 2 cups Recipe By : COOKING LIVE SHOW #CL8750 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 14:52:51 -0500 From: "Angele and Jon Freeman"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (791g)|
|Recipe Makes: 1|
|Calories from Fat: 40 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 79.2mg||3 %|
|Potassium 1492.6mg||39 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 24.6g|
|Protein 6.4g||9 %|
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: 169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.