Veggie-Packed Tomato Sauce - 17.3g Carbs, 4.2g Fiber, 11g Sugar
From: www.sparkpeople.com user CHEF_MEG
What? Canned tomatoes in a tomato sauce? Yes, that's right. Garden
tomatoes are only available for a short time, but crushed canned
tomatoes are on shelves year-round and packed with flavor.
Prepare: 5 min
Cook: 17 min
Servings: 4
You'll love this over lean turkey meatballs!
Grate the vegetables! You will find the flavors come alive quickly in
the sauce by the simple technique of grating the onion and zucchini.
Bonus: Picky eaters will never know that it's packed with extra vegetables.
Serve over polenta, spaghetti squash, or whole-wheat pasta.
Make a double batch and freeze in air-tight containers so you'll have
homemade sauce any time you need it.
1 Tbsp olive oil, divided
1 small onion, grated (about 1/2 cup)
1 medium zucchini, grated (about 1 cup)
1 clove garlic, grated
1/2 tsp dried oregano
Pinch red pepper flakes
2 (14.5 oz can) crushed tomatoes
1/4 tsp sugar
2 Tbsp fresh basil, shredded
1/4 tsp cracked black pepper
Grate the vegetables using a box grater or the shredding attachment
of a food processor.
Heat 2 tablespoons of the oil in a large saucepan set over medium heat.
Add the onion and zucchini and cook, stirring occasionally, for three
to four minutes.
Add the garlic, oregano, and red pepper flakes, stir to combine, and
cook another two minutes.
Add the tomatoes and sugar, reduce heat to low and simmer for 10 minutes.
Remove from heat, stir in the basil, black pepper, and remaining teaspoon
of oil.
Makes 4 cups
Serving Size: 1 cup
Nutrition per Serving:
128.7 Calories, 3.4g Total Fat, 0.5g Saturated Fat, 0.3g Polyunsaturated Fat,
2.5g Monounsaturated Fat, 0mg Cholesterol, 407mg Sodium, 43.4mg Potassium,
17.3g Total Carbs, 4.2g Dietary Fiber, 11g Sugars, 4.1g Protein
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