NHLBI-Super-Quick-Chunky-Tomato-Sauce-stock

  • Prep Time:5 minutes

  • Cook Time: 15 minutes

  • Serving Size:

  • Serves: 12 servings

Ingredients

1/4 teaspoon Ground black pepper

12 ounces roasted red peppers (1 jar, drained and diced [or substitute fresh roasted red peppers])

1 tablespoon basil (fresh, rinsed, dried, and chopped [or 1 teaspoon dried])

2 cans diced tomatoes (14.5 oz each, no-salt-added)

2 teaspoons olive oil

1 can tomato juice (5 1/2 oz, low-sodium)

1 teaspoon garlic (chopped, about 1 clove)

Steps

  1. In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but 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 the sauce thickens slightly. (Sauce can be puréed for picky eaters.).
  4. Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.

Source National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

U.S. Department of Agriculture. Nutrition.gov Website. Super Quick Chunky Tomato Sauce. Recipe source: Source National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.. Available at nutrition.gov/recipes. Access date: 09-05-2024.