Nicole’s Tomato Sauce

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I needed something healthy and delicious I could use to make a lot of fun and family friendly meals! So I started thinking about all the things we LOVE: Pasta, Stuffed Bell Peppers, Pizza, Roasted Veggies, Spaghetti Squash, and so many more. All these dishes have tomato sauce in common. So I just started trying new ones every week until I did a final taste test and realized this was IT!! We make so much with it and not only do the adults love it, but I have yet to serve it to a little one that hasn’t eaten it right up! A must try and win for the whole family and can provide weeks worth of meals!

Further Food Nutritionist Commentary:

Tomatoes are naturally good sources of Vitamin A, Vitamin C, fiber, and the antioxidant, lycopene, making this sauce nutritious and delicious! It is prepared with lots of fresh herbs and spices which are the most nutritional way to add flavor to anything while keeping extra calories and fat to a minimum. Needless to say, this tomato sauce is jam packed with flavor and can be added to a variety of dishes (pastas, spaghetti squash, roasted veggies, pizzas), to jazz up the flavor!

By Liz Lederman

Nicole’s Tomato Sauce

  • Prep Time:20 minutes
  • Cook Time:1 hour
  • Servings: 10

Ingredients

1/4 cup olive oil (or organic non-stick cooking spray for lower fat recipe)
1 onion (diced)
3 cloves garlic (minced)
5 carrots (peeled and chopped)
3 stalks celery (chopped)
4 (28 ounce) cans crushed tomatoes
2 dried bay leaves
1 teaspoon oregano
4-6 basil leaves
1 tablespoon butter (optional)
1 tablespoon sugar (optional)
Salt
Pepper

Instructions

  1. Heat olive oil in saucepan (or coat saucepan with organic non-stick cooking spray) on medium-high heat.
  2. Add onion. Season with salt and pepper and sauté until translucent, about 5-8 minutes.
  3. Add garlic and cook 2 minutes more.
  4. Add carrots and celery, and sauté until the carrots begin to soften, about another 8-10 minutes.
  5. Add bay leaves, 1 tsp of oregano, tomatoes and basil leaves, teaspoon of salt and 1/2 teaspoon of pepper. Cook on medium high until it begins to lightly bubble, then turn heat to low and cook for an hour.
  6. Remove bay leaves, and use immersion blender or blender to puree the sauce. (OPTIONAL: Add butter and sugar, and stir to melt together). Do a quick taste test and add salt and pepper as necessary, and DONE!
Heat olive oil in saucepan (or coat saucepan with organic non-stick cooking spray) on medium-high heat. Add onion. Season with salt and pepper and sauté until translucent, about 5-8 minutes. Add garlic and cook 2 minutes more. Add carrots and celery, and sauté until the carrots begin to soften, about another 8-10 minutes. Add bay leaves, 1 tsp of oregano, tomatoes and basil leaves, teaspoon of salt and 1/2 teaspoon of pepper. Cook on medium high until it begins to lightly bubble, then turn heat to low and cook for an hour. Remove bay leaves, and use immersion blender or blender to puree the sauce. (OPTIONAL: Add butter and sugar, and stir to melt together). Do a quick taste test and add salt and pepper as necessary, and DONE!

Nutrition Information

Per Serving: Calories: 203; Total Fat: 7 g; Saturated Fat: 1 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 3 mg; Sodium: 674 mg; Potassium: 1158 mg; Carbohydrate: 30 g; Fiber: 10 g; Sugar: 13 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 33%; Vitamin A: 133%; Iron: 24%; Calcium: 2%

Scoop, mix, go further.

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