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 | ingredients |
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1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 can (28 ounces) whole, peeled tomatoes (lightly crushed with hands)
1 can (28 ounces) crushed tomatoes 1/4 teaspoon dried oregano
Pinch of sugar (optional)
Coarse salt and ground pepper
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 | Chunky Tomato Sauce |
| | Makes 6 cups |
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- In a medium saucepan, heat oil over medium heat. Cook onion and garlic until translucent, stirring, 3 minutes.
- Add tomatoes, oregano, and sugar. Simmer, stirring until thickened, 10 to 20 minutes. Season with salt and pepper. Freeze any leftover sauce up to 3 months.
Per cup: 96 calories; 2.7 grams fat; 3.6 grams protein; 16.7 grams carbohydrates; 4.1 grams fiber
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