In a medium Dutch oven or stew pot, heat oil over medium-high heat. Add vegetable mixture and cook till slightly colored, about 3 minutes.
Add oregano, sugar, stir, and reduce heat to medium. Add tomato paste, combine with vegetables for 1 minute, stir in tomato sauce and add bay leaf. Simmer over medium to low heat, stirring frequently, 10 minutes. Don't dry it out. Be sure to partially cover as sauce may splatter. Taste and adjust with salt and pepper as desired.
Serve over pasta with a sprinkle of Parmesan, or as part of another recipe. Look forward to unbridled praise and perhaps an operatic aria or two.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cups Sauce (385g)|
|Recipe Makes: 3.5 Servings|
|Calories from Fat: 19 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1631.8mg||56 %|
|Potassium 1890.2mg||50 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 26.9g|
|Protein 8g||11 %|
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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: 166
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