Heat the olive oil and add the onion and garlic. Saute until the
vegetables are soft but not browned. Add the puree, crushed tomatoes and
tomato paste. Stir well and bring to a low simmer. Season with salt, red
pepper flakes, and sugar. Add the basil to the sauce and continue to
simmer for about one hour, until sauce has thickened slightly and flavors
are well combined.
Can make in crockpot, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 quart (1139g)|
|Recipe Makes: 1 quart|
|Calories from Fat: 98 (11%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 6238.7mg||215 %|
|Potassium 8444.3mg||222 %|
|Total Carbohydrate 187g||55 %|
|Dietary Fiber 36.9g||147 %|
|Sugars, other 150.2g|
|Protein 37.3g||53 %|
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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: 862
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