How To Info How to info
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
Notes
Older children can chop the roasted red peppers and help cook the sauce. For a delicious change, try making fresh roasted red peppers.
Steps
- In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).
- Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle.
- 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.).
- Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.
Meal Type:
Dinner
Dinner
Category:
30 Minutes or Less, Kid-Friendly
30 Minutes or Less, Kid-Friendly
Food group:
Vegetables
Vegetables
Season:
Winter, Fall
Winter, Fall
