VEGAN, Tomato-Basil Sauce

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From " Lean Italian Meatless Meals " by Anne Casale

 

 

Tomato-Basil Sauce

{Salsa di Pomodoro}

~~~~~~~~~~~~~~~~~~~~~

 

Yield: 3 cups.

[To be served over pasta of choice.]

 

 

This sauce can be doubled and can be frozen for up to 2 months.

If doubling, increase cooking time to 45 minutes.

 

 

1 & 1/2 tablespoons oil

1/3 cup minced red onion

1/3 cup finely minced peeled carrot

2 teaspoons minced garlic

1 28-ounce can crushed tomatoes with puree, undrained

1/4 teaspoon grated nutmeg

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon sugar

2 teaspoons dried basil

 

 

1) In a 12-inch nonstick skillet, heat oil over low heat.

2) Add onion and carrot, and cook, stirring constantly, until soft

but not brown, about 4 minutes.

3) Add garlic and continue to cook for an additional minute.

4) Stir in tomatoes and puree, nutmeg, salt, pepper, sugar, and basil.

5) Turn heat to high and bring to a boil.

6) Reduce heat to medium then and cook, stirring frequently, until

slightly thickened, about 20 minutes.

7) Remove from heat, cover pan, and let sauce rest for at least 1

hour before using.

 

Nutrition facts per 1/2 cup:

76 calories

3 grams fat

10 mg carbohydrates

2 grams protein

No cholesterol

335 mg sodium

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