Ingredients
8 tomatoes (ripe)
1 tablespoon vegetable oil
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1/4 cup carrot (thinly sliced
or shredded)
1/2 teaspoon oregano (dried)
1 teaspoon dried basil (dried)
2 teaspoons garlic (minced or 1/2 teaspoon garlic powder)
black pepper (to taste
optional)
6 cups pasta (cooked)
6 tablespoons Parmesan cheese (grated)
Steps
Wash hands with soap and water.
Wash the ripe tomatoes. Cut out stem ends. Chop into small pieces and set aside in a large bowl.
In a large pan, heat the oil over medium high heat. Add onion, green pepper, carrots and garlic. Stir-fry until tender, about three minutes.
Add seasonings and tomatoes. Bring to a gentle boil.
Lower heat and simmer gently, uncovered, until tomatoes turn to a sauce, about 40 minutes. Serve over freshly cooked pasta.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 301 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 83 mg |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 0 mcg |
| Calcium | 100 mg |
| Iron | 3 mg |
| Potassium | 524 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Fresh Tomato Sauce. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.