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Chunky Tomato and Vegetable Sauce
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Authored By: Catherine A. Brorby, Author of Making the Most of Your Food Allergies
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For those times when you want to eat lighter....
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Diet Types: Dairy Free, Gluten Free, Vegan, Vegetarian, Wheat Free
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Ingredients:
2 tablespoons olive oil2 cups chopped onion2 cups chopped carrot2-4 cloves garlic, minced or pressed1 cup diced zucchini3-4 cups sliced mushrooms1 teaspoon basil1/2 teaspoon Thyme1/2 teaspoon Marjoram1/2 teaspoon saltpepper to taste1 28 ounce can peeled, chopped tomatoes, or4 cups fresh peeled, chopped tomato1 teaspoon sugar2 tablespoons tomato paste, optional (see note)
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Serves: 8
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Cooking Time: Any |
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| Instructions: |
| Heat oil in a medium saucepan over medium heat. Add vegetables, herbs, salt and pepper, and stir to coat with the oil. Cover the pan and steam the vegetables for about 20 minutes, stirring frequently to keep them from sticking too much. Add the tomatoes and sugar, and simmer partially covered over medim heat for about 30 minutes. Makes about 4 cups. Note: If you want a thicker sauce that will cling to your pasta more, add the tomato paste with the tomatoes and sugar.
Nutrition analysis based on 1/2 cup servings. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
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| Amount Per Serving |
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Calories 103
Calories from Fat 34
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% Daily Value*
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| | Total Fat 4g | 6% | | | Saturated Fat 0g | 2% | | | Mono Fat 2g | | | | Sodium 408mg | 17% | | | Total Carbs 17g | 6% | | | Dietary Fiber 2g | 10% | | | Protein 3g | | | | Iron | 9% | | | Calcium | 6% | | | Vitamin B-6 | 15% | | | Vitamin C | 28% | | | Vitamin E | 4% | | | Vitamin D | 6% | | | Vitamin A | 97% | | | Selenium | 7% | | | Manganese | 20% | | | Copper | 15% | | | Zinc | 4% | | | Pantothenic acid | 8% | | | Niacin | 12% | | | Riboflavin | 12% | | | Thiamin | 13% | | | Potassium | 18% | | | Phosphorus | 9% | | | Magnesium | 7% | | | Folate | 8% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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