In extra-large skillet, cook onion and garlic in 2 tbsp oil over medium heat until tender, 4-5 minutes. Add tomatoes, red wine and crushed red pepper. Bring to a boil, then reduced and simmer 10 minutes, stirring occasionally. Stir in basil, capers and sun-dried tomatoes. Let cool one hour.
Divide sauce into freezer containers; will last up to six months.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.9mg||0 %|
|Potassium 322.9mg||8 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 18.5g|
|Protein 3.1g||4 %|
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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: 95
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