quick tomato sauce

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used by a ravioli recipe

 

 

* Exported from MasterCook *

 

Quick Tomato Sauce

 

Recipe By :Myra Kornfeld for Natural Health 2001-10/11

Serving Size : 0 Preparation Time :0:00

Categories : 2002-08-05 Meatless

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

29 ounces canned diced tomatoes

or

2 pounds fresh tomatoes -- peeled, seeded, diced

2 tablespoons extra-virgin olive oil

3 medium garlic cloves -- minced

1 teaspoon dried basil (optional)

salt and ground black pepper

 

Place tomatoes, oil, garlic, and basil in medium saucepan. Cover and turn heat

to medium. Bring to a boil, reduce heat, and simmer, partially covered, until

sauce has thickened considerably, about 25 minutes. (If sauce remains watery,

remove cover, raise heat, and simmer briskly for several minutes.) Add salt and

pepper to taste. (Sauce can be refrigerated for several days.)

 

PER 1/4-CUP SERVING: 38CALORIES, 1 G PROTEIN, 2 G FAT, <1 G SATURATED FAT, 3 G

CARBOHYDRATES, 1 G FIBER, 27 MG SODIUM, <1% CALCIUM

 

ABOUT THE AUTHOR: Myra Kornfeld created innovative vegan cuisine at Angelica

Kitchen in New York City for six years. She is currently an instructor at the

Natural Gourmet Cookery School, also in New York City. She is the author of The

Voluptuous Vegan (Clarkson Potter, 2000).

 

Yield:

" 2 3/4 CUPS "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 426 Calories; 30g Fat (57.8% calories

from fat); 8g Protein; 41g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 76mg

Sodium. Exchanges: 8 Vegetable; 5 1/2 Fat.

 

NOTES : This thick sauce can be pureed in a blender if you prefer it smooth.

 

Nutr. Assoc. : 2130706543 2130706543 0 0 0 0 0