| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dips &, Sauces | 1 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 1/2 | c | Finely chopped onion |
| 1 1/2 | t | Minced garlic |
| 1 | Tomato puree, 28 oz | |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | t | Sugar |
INSTRUCTIONS
Heat oil in a medium sauce pan. Add onion and cook over medium-low heat 5 minutes, stirring occasionally until soft. Add garlic and cook 1 minute until fragrant. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer partially covered, 5 minutes or until slightly thickened. Makes 3 cups NOTES : Stir in the following into your sauce for more pizzazz: Ground chili powder, cumin and chopped Jalapeno peppers. Dried basil, oregano, and chopped fresh parsley. Refrigerated pesto. Diced oil-marinated sun-dried tomatoes and dried thyme Recipe by: Woman's Day 6/24/97 Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 1438.9mg
Potassium: 505.2mg
Carbohydrates: 19.2g
Fiber: 3.6g
Sugar: 10.1g
Protein: 2.7g