Super Quick Chunky Tomato Sauce

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Super Quick Chunky Tomato Sauce

Super Quick Chunky Tomato Sauce
Number of Servings: 10 or more Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health
Food Groups: Vegetables
Main Ingredient: Vegetables
Meal Type: Sauces
Nutrition Content: Low Calorie, Low Fat, Low Sodium
Origin: American , Italian
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients) , Kids Love It, Kids Can Help Make It , Make Ahead , Vegetarian

Make batches of this tasty sauce to go with any recipe calling for tomato sauce.

Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.


2 teaspoons Olive oil
1 teaspoon Garlic, chopped (about 1 clove)
1 jar (12 ounces) Roasted red peppers, drained and diced (or substitute fresh roasted peppers, see cook's note)
2 cans (14 1-2 ounces each) No-salt-added diced tomatoes
1 can (5 1-2 ounces) Low-sodium tomato juice
1 tablespoon Fresh basil, rinsed, dried and chopped (or 1 teaspoon dried)
One-quarter teaspoon Ground black pepper


1. In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, about not browned (for about 30 seconds.)
2. Add diced red peppers, and continue to cook for 2-3 minutes, until the peppers begin to sizzle.
3. Add tomatoes, tomato juice, basil and pepper. Bring to a boil. Simmer for 10 minutes, or until sauce thickens slightly. (Sauce can be pureed for picky eaters.)
4. Use immediately or refrigerate in a tightly sealed container for 3-5 days or freeze for 1-2 months.

Serving size is one-half cup of sauce.

Nutrient Information
Calories: 31
Total Fat: 1
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 76mg
Carbohydrates: 4
Protein: 1
Fiber: 1
Vitamin A: 6%
Vitamin C: 15%
Calcium: 20
Iron: 2%

Cook's Notes:

Kids Cooking Tip: Older children can chop the roasted red peppers and help cook the sauce. For a delicious change, try making fresh roasted red peppers.

Place red peppers on a nonstick baking sheet under a broiler for about 10 minutes or until the skin is blackened. Once the pepper is blackened, place it in a plastic bag or bowl wrapped in plastic, and let it rest for 5 minutes. Scrape off the burnt skin and rinse the pepper under cool water. Slice according to recipe instructions.