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Super Quick Chunky Tomato Sauce

Enjoy this quick, chunky tomato sauce over whole grain pasta.

Yield

12 servings

Prep time

5 minutes

Cook time

15 minutes

Total time

20 minutes

Ingredients

2 teaspoons olive oil

1 teaspoon garlic (chopped, about 1 clove)

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

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

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

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

¹/₄ teaspoon Ground black pepper

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.

Notes

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

Meal Type: Dinner

Category: 30 Minutes or Less, Kid-Friendly

Food group: Vegetables

Season: Winter, Fall

Source

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