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|
|Calories from Fat: 16 (13%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 127
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