Tomato-Basil Sauce for Pasta
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INGREDIENTS
- 1/2 ts Salt
- 1/2 c Onions ; chopped
- 1/4 c Tomato paste
- 2 c fresh mushrooms ; Sliced
- 2 ts Dried oregano leaves
- 3 lg Garlic ; minced
- 1/4 c fresh basil ; Chopped, or 3 tsp dried basil leaves
- 4 large tomatoes ; Ripe, Chopped (4 cups)
- 2 lg Red bell peppers ; seeded, Chopped (2 1/2 cups)
- 1 tb olive oil
INSTRUCTIONS
Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; cook, stirring occasionally, until onion is soft but not browned. Stir in remaining ingredients except tomato paste. Bring to a boil. Reduce heat to medium; cook, uncovered, for 15-20 minutes or until sauce is thickened and peppers are tender, stirring occasionally. Stir in tomato paste; heat thoroughly. If thicker sauce is desired, puree all or part of sauce in blender container or food processor bowl with metal blade. Serve hot over cooked pasta. Makes 4 Cups
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1868g) | ||
| Recipe Makes: 1 | ||
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| Calories: 546 | ||
| Calories from Fat: 73 (13%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.2g | 11 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1622.5mg | 56 % | |
| Potassium 5542.1mg | 146 % | |
| Total Carbohydrate 108.5g | 32 % | |
| Dietary Fiber 29.8g | 119 % | |
| Sugars, other 78.7g | ||
| Protein 29g | 41 % | |
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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. |
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Calories per serving: 546
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